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KMID : 1134820150440101550
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 10 p.1550 ~ p.1557
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Development Process for Decreasing Bitterness of Doraji (Platycodon grandiflorum)
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Chang Yoon-Je
Kim Eun-Mi
Choi Yun-Sang
Jeon Ki-Hong
Kim Young-Boong
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Abstract
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This study was conducted to evaluate the improvement effects of bitter taste of doraji (Platycodon grandiflorum) with different freezing temperature conditions (-5°C, -10°C, -20°C, and -70°C). After freezing for 4 h, frozen doraji was thawed and dehydrated. Doraji frozen at -20°C showed higher contents of crude fat, crude protein, crude ash, crude fiber, and nitrogen free extract. Moisture, crude saponin, and total polyphenol contents of doraji frozen at -5°C were higher than in other samples. Weight loss of doraji was significantly different as freezing temperature decreased and the process repeated. Doraji frozen at -5°C showed higher contents of saponin and phenol than the control. Hardness of doraji increased as freezing temperature decreased. According to the preference test, Doraji frozen at -5°C showed higher preference and less bitter taste intensity than other samples. These results mean that doraji frozen at -5°C with less bitter taste could be utilized widely as a food material.
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KEYWORD
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bitter taste, doraji, Platycodon grandiflorum, freezing temperature conditions
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