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KMID : 1134820170460111386
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 11 p.1386 ~ p.1396
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Characteristics and Optimization of Platycodon grandiflorum Root Concentrate Stick Products with Fermented Platycodon grandiflorum Root Extracts by Lactic Acid Bacteria
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Lee Ka-Soon
Seong Bong-Jae
Kim Sun-Ick
Jee Moo-Geun
Park Shin-Young
Mun Jung-Sik
Kim Mi-Ja
Doh Eun-Soo
Kim Hyun-Ho
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Abstract
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The purpose of this study was to determine the optimum Platycodon grandiflorum root concentrate (PGRC, 65°Brix), fermented P. grandiflorum root extract by Lactobacillus plantarum (FPGRE, 2°Brix), and cactus Chounnyouncho extract (Cactus-E, 2°Brix) for preparation of PGRC stick product with FPGRE using response surface methodology (RSM). The experimental conditions were designed according to a central composite design with 20 experimental points, including three replicates for three independent variables such as amount of PGRC (8∼12 g), FPGRE (0∼20 g), and Cactus-E (0∼20 g). The experimental data for the sensory evaluation and functional properties based on antioxidant activity and antimicrobial activity were fitted with the quadratic model, and accuracy of equations was analyzed by ANOVA. For the responses, sensory and functional properties showed significant correlation with contents of three independent variables. The results indicate that addition of PGRC contributed to increased bitterness and acridity based on the sensory test and antimicrobial activity, addition of FPGRE contributed to increased antioxidant activity and antimicrobial activity, and addition of Cactus-E contributed to increased fluidity based on the sensory test, antioxidant activity, and antimicrobial activity. Based on the results of RSM, the optimum formulation of PGRC stick product was calculated as PGRC 8.456 g, FPGRE 20.00 g, and Cactus-Ex 20.00 g with minimal bitterness and acridity, as well as optimized fluidity, antioxidant activity, and antimicrobial activity.
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KEYWORD
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Platycodon grandiflorum root concentrate stick product, optimization, response surface methodology (RSM), sensory, antimicrobial activity
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