• Title/Summary/Keyword: 치커리

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Effects of Roasting Conditions on Physicochemical Characteristics and Volatile Flavor Components of Chicory Roots (볶음조건이 치커리의 이화학적 특성과 향기성분에 미치는 영향)

  • Kim, Hyun-Ku;Lee, Boo-Yong;Shin, Dong-Bin;Kwon, Joong-Ho
    • Korean Journal of Food Science and Technology
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    • v.30 no.6
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    • pp.1279-1284
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    • 1998

  • This study was designed to investigate the reasonable roasting condition of chicory. Extraction and surface color development of roasted chicory were significantly influenced by roasting temperature and time, and they were increased with increasing time, and roasting at $170^{\circ}C$ showed the highest browning color development. Soluble solid contents was not affected by roasting temperature and time. Roasting for 10min at $150^{\circ}C$ exhibited the highest sensory score, at which the free sugar composition of the extract was 0.87% xylose, 0.62% fructose and 0.84% sucrose. A total of 17 volatile components were identified by GC/MSD from the dried and roasted chicories. Aldehyde, ketone and pyrazine compounds were found to be major volatile flavor components in chicory roots. It was concluded that the results of this work will be useful to determine the optimum conditions for roasting of chicory roots.

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Effect of Washing Methods and Surface Sterilization on Quality of Fresh-cut Chicory (Clchorium intybus L. var. foliosum) (세정 및 표면살균에 따른 신선편이 치커리 제품의 품질 특성 변화)

  • Kwon, Ju-Yeon;Kim, Byeong-Sam;Kim, Gun-Hee
    • Korean Journal of Food Science and Technology
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    • v.38 no.1
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    • pp.28-34
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    • 2006

  • Effects of various surface sterilization and washing methods on sterilization of fresh chicory surface were evaluated. Fresh-cut chicory was washed with tap water for 1 min, 100 ppm chlorinated water, and 3 ppm ozonated water using mechanical washing machine for 3 min, packed with bi-axially oriented polypropylene (OPP 0.04 mm) film, and stored for 3 weeks at 4 and $10^{\circ}C$. Tap water washing resulted in approximately 1 log CFU/g reduction of microbial load, and ozonated water and chlorinated water treatments resulted in additional 2 log CFU/g reduction.

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The Growth Pattern of Chicory (Cichorium intybus L. var. foliosum)as to the Level of Nitrogen Fertilization (질소 시비수준에 따른 치커리(Cichorium intybus L. var. foliosum)의 생육 양상)

  • 박권우;장매희;원재희;장광호
    • Journal of Bio-Environment Control
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    • v.3 no.2
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    • pp.145-150
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    • 1994

  • This study was carried out with different nitrogen fertilization levels for the purpose of basic information of culture of chicory (Cichorium intybus L. var. foliosum) in Korea. Treatment level of nitrogen fertilization was separated as 0, 10, 20, and 30kgN/10a. Though the apparent growth of chicory was increased as the increasing level of nitrogen fertilization, the deterous effects such as tipburn and bolting were increased. The treatment of 15-25kgN/10a was suitable for the production of chicory having high quality and commercial value.

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