한국식품저장유통학회지 (Food Science and Preservation)
- 제4권2호
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- Pages.155-162
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- 1997
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
볶음전 증자처리가 둥굴레 근경의 수용성 성분 및 갈색화에 미치는 영향
Effect of Steaming Prior to Roasting of Polygonatum odoratum Roots on Its Water Solubles and Browning
초록
This work was designed to determine the effect of steaming-Pretreatment on Physicochemical and functional properties of roasted Polygonatum odoratum roots. Steaming treatments led to some reduction in the contents of water solubles, such as total solid, reducing sugar and free-amino nitrogen of the unroasted samples. Moreover, roasting processing caused decrease in reducing sugar and free-amino acid, with increase in total soluble solid and browning color of the samples, which showed the dependence of steaming treatment as well as roasting temperature. Electron-donating ability and nitrite-scavenging ratio of the samples were also highly developed along with roasting processing at 17
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