볶음방법에 따른 치커리의 화학성분 변화

Abstract

Chicory roots were roasted under various conditions. For roasted chicory roots, chemical compositions were investigated to develop new food materials from Korean chicory roots. Raw chicory root consists of 76.34% of moisture, 20.50% of nitrogen free extract, 1.03% of crude protein, 0.13% of crude fat, 1.02% of crude fiber and 0.98% of crude ash. Dried chicory root contains 3.44% of moisture, 79.52% of nitrogen free extract, 5.63% crude protein, 5.51% of crude fiber, 4.85% of crude ash and 1.05% of crude fat. Moisture content of chicory root decreased gradually with the increase of roasting time at 130℃ and 140℃ , while decreased significantly by roasting at 150℃ and 160℃ and dropped below 1.0% in the 40 min. of roasting at all roasting temperatures tested. Crude protein content decreased with an increase of roasting temperature and time. Crude protein content decreased by 1.60% after 40 min of roasting at 160℃. The amount of reducing sugar decreased gradually as roasting time at 130℃ and 140℃ increased. It reduced remarkably roasting at 160℃. Crude protein and reducing sugars seemed to be consumed as substrate for maillard reaction. 2,705.1~2,735.5㎎% of K, 175.8~179.3㎎% of P, 152.7~157.3㎎% of Ca and 76.2~79.6㎎% of Mg were contained in chicory root and theirs contents were not changed in different roasting conditions. Thirteen fatty acids were isolated and identified from chicory root and it among them linoleic, linolenic, palmitic and oleic acids were the major components. Saturated fatty acid content was 22.81% and unsaturated fatty acid content was 77.19% and fatty acid composition was changed by roasting under different conditions.