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KMID : 1134820180470040462
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 4 p.462 ~ p.467
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Changes in Quality Characteristics in the Normal and Etteum Doraji (Platycodon grandiflorum) by Heat Treatment
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Song Myeong-Seob
Kim Min-Young
Jang Gwi-Yeong
Lee Yoon-Jeong
Li Meishan
Oh Hyun-Ah
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study investigated the quality characteristics of Normal and Etteum Doraji subjected to heat treatment at 110∼150°C for 2 hours. Carbohydrate content was higher in Normal Doraji, and the contents of crude ash, crude lipids, and crude protein were higher in Etteum Doraji. The pH and total acidity were negatively correlated with increasing heat treatment. Reducing sugar content and browning index of Doraji increased after heat treatment. The crude saponin content of Normal and Etteum Doraji increased from 16.43 mg/g and 24.20 mg/g before heat treatment to 43.50 mg/g and 67.70 mg/g after heat treatment at 150°C. The highest total polyphenol content of 7.27 mg gallic acid equivalent/g was observed in Etteum Doraji treated by heat treatment at 150°C. ABTS radical scavenging activity increased to 3.59 mg ascorbic acid equivalent (AA eq)/g and 3.61 mg AA eq/g after heat treatment at 150°C. DPPH radical scavenging activity increased to 3.02 mg AA eq/g and 3.03 mg AA eq/g after heat treatment at 150°C. Reducing power also increased to 0.47 and 0.53 at 150°C.
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KEYWORD
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Platycodon grandiflorum, heating temperature, crude saponin content, antioxidant activity
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