홍삼의 기능적 특성에 대한 볶음 조건 모니터링
Monitoring of Roasting Conditions for the Functional Properties of Lateral Root of Red Ginseng
2
조회
0
다운로드
2
인용
0
참고문헌
키워드
초록
This study investigated the functional properties of lateral roots of red ginseng following roasting treatment. The ten different conditions, based on the central composite design for roasting parameters, were pre-established according to roasting temperature(140～240℃) and time(5～25 min). The functional characteristics were monitored usingresponse surface methodology, whereby polynomial equations and correlation coefficients were investigated between roasting conditions. The functional properties of the samples were affected more by roasting time than temperature. The optimal roasting condition ranges for maximizing the functional qualities of lateral roots of red ginseng were predicted to be a roasting temperature of 194.5-210.9℃, and a roasting time of 13.8-20.0 min.
Abstract
This study investigated the functional properties of lateral roots of red ginseng following roasting treatment. The ten different conditions, based on the central composite design for roasting parameters, were pre-established according to roasting temperature(140～240℃) and time(5～25 min). The functional characteristics were monitored usingresponse surface methodology, whereby polynomial equations and correlation coefficients were investigated between roasting conditions. The functional properties of the samples were affected more by roasting time than temperature. The optimal roasting condition ranges for maximizing the functional qualities of lateral roots of red ginseng were predicted to be a roasting temperature of 194.5-210.9℃, and a roasting time of 13.8-20.0 min.
참고문헌 (26)
- Park, C.K., "Trends and prospect of ginseng products in market health functional food", Food Sci. Ind, 40, pp.30~45 (2007)
- Jeong, C.S., "Anti- oxidative effect of ginsenoside Rb1 on the HCl․ethanol-induced gastric tissue in rats", Korean J. Pharmacogn, 33, pp.252~256 (2002)
- Wang, B.X., "Studies on the anti-fatigue effect of the saponins of stems and leaves of Panax ginseng (SSLG)", J. Tradit. Chin. Med, 3, pp.89~94 (1983)
- Saito, H., "Effects of Panax ginseng root on exhaustive exercise in mice", Jpn. J. Pharmacol, 24, pp.119~126 (1974)
- Matsuda, H., "Anti-inflammatory activity of ginsenoside. Ro", Planta Medica, 56, pp.19~23 (1974)
- Suh, C.S., "Relationships among the roasting conditions, colors and extractable solid content of roasted barley", Korean J. Food Sci. Technol, 13, pp.334~339 (1981)
- Park, M.H., "Changes in the physicochemical properties of ginseng by roasting", Korean J. Ginseng Sci, 17, pp.228~231 (1993)
- Gontard, N., "Edible wheat gluten films: Influence of the main process variables on film properties using response surface methodology", J. Food Sci, 57, pp.190~196 (1992)
- Lee, G.D., "Application of response surface methodology in food industry", Food and Industry, 33, pp.33~45 (2000)
- Wanasundara, P.K.J.P.D., "Optimization of haxameta-phosphate-assisted extraction of flaxseed proteins using response surface methodology", J. Food Sci, 61, pp.604~607 (1996)
- Kwon, J.H., "Optimization of microwave assisted extraction (MAP) for ginseng components by response surface methodology", J. Agric. Food Chem, 51, pp.1807~1810 (2003)
- Amerine, M.A., "Method for analysis of Musts and Wine", pp.176~180 (1980), Wiely & Sons
- Blois, M.S., "Antioxidant determinations by the use of a stable free radical", Nature, 181, pp.1199~1203 (1958)
- Kato, H., "Inhibition of nitrosamine formation by nondialyzable melanoidens", Agric. Biol. Chem, 51, pp.1333~1338 (1987)
- Do, J.H., "Colorimetic determination of acidic polysaccharide of red ginseng on lipolitic action of toxohormone-L form panax ginseng, its extraction condition and stability", Korean J Ginseng Sci, 17, pp.139~144 (1993)
- Kwon, J.H., "Application of the microwave-assisted process to the fast extraction of ginseng saponins", Food Res. Int, 36, pp.49~498 (2003)
- Shibata, S., "Chemical studies on oriental plant drugs (ⅪⅤ). Protopanaxadiol, a genuine sapogenin of ginseng saponins", Chem. Pharm. Bull, 14, pp.595~600 (1966)
- Lee, C.R., "Comparison of composition and contents in fresh ginseng roots cultivated in Korea, Japan and China at various ages", Korean J. Food Sci. Technol, 36, pp.847~850 (2004)
- STAT : User′s Guide Version 6, 4th ed, "SAS : SAS", pp.1998, Cary, NC.
- Kim, K.Y., "Quality and functional properties of red ginseng prepared with different cultivation year-roots of fresh ginseng produced in Poonggi region", 석사, pp.2006
- Park, M.H., "Changes in the physicochemical properties of ginseng by roasting", Korean J. Ginseng Sci, 17, pp.228~231 (1993)
- Mok, C.K., "Optimization of roasting process as pre-treatment for extraction of Omija (Schizandra Chinensis Baillon)", Korean J. Food Sci. Technol, 33, pp.333~337 (2001)
- 이기동, "가열처리에 따른 인삼의 이화학적 성분변화", 한국식품영양과학회지, 34(10), pp.1572~1578 (2005), 한국식품영양과학회
- Kim, K.T., "Antioxidative and nitrite scavenging activities of Polygonatum odoratum root extracts with different steaming and roasting conditions", Korean J. Food Preserv, 12, pp.166~172 (2005)
- Hong, M.J., "Changes in functional and sensoryproperties of Chicory roots induced by roasting processes", Korean J. Food Sci. Technol, 30, pp.413~418 (1998)
- Nam, K.Y., "Relationship of saponin and non-saponin for the quality of ginseng", J. Ginseng Res, 22, pp.274~283 (1998)