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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2020.1
- 수록면
- 645 - 654 (10page)
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초록· 키워드
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Angelica gigas Nakai (A. gigas) easily changes its color during storage, and appropriate thermal treatment can improve storage stability through inactivation of enzymes such as polyphenol oxidase. Therefore, this study was performed to determine quality characteristics of dried A. gigas in response to high-temperature-short-time (HTST) treatment during storage. Dried A. gigas were treated at 120-180℃ for 10 min, the samples were stored at 4℃ and 50℃ for 10 weeks, and used for the analysis of qualities. Concerning the color values, the sample treated at 120℃ was similar to the control, and the color change was large when treated above 180℃. However, color difference (△E * ab) was lower in treated samples than in control. Browning index was similar for all the samples except for the sample treated at 180℃. Functional qualities (phenolics content, antioxidant activities, and level of major components) showed a slight difference according to storage periods in all samples without control, and nodakenin content was observed in control. The results of this study showed that HTST treatment improved storage stability such as stability of colors and browning index in dried A. gigas during storage, and the appropriate treatment temperature was 120℃ in terms of stability in color and browning index.
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참고문헌 (24)
참고문헌 신청
Ahn KS / 1996 / Decursin : A cytotoxic agent and protein kinase C activator from the root of Angelica gigas / Planta Med 62:7~9
Buckow R / 2009 / Inactivation kinetics of apple polyphenol oxidase in different pressure–temperature domains / Innov Food Sci Emerg Technol 10:441~448
Dewanto V / 2002 / Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity / J Agric Food Chem 50:3010~3014
허유정 / 2018 / 건조방법을 달리한 늙은 호박의 품질 특성 및 항산화 효과 / 한국식품영양학회지 31(6):933~939
Gwi Yeong Jang / 2018 / Physicochemical Characteristics and Antioxidant Activities of Deoduck (Codonopsis lanceolata) with Different Aging Temperatures and Periods / 한국식품영양학회지 31(2):258~263
Buckow R / 2009 / Inactivation kinetics of apple polyphenol oxidase in different pressure–temperature domains / Innov Food Sci Emerg Technol 10:441~448
Dewanto V / 2002 / Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity / J Agric Food Chem 50:3010~3014
허유정 / 2018 / 건조방법을 달리한 늙은 호박의 품질 특성 및 항산화 효과 / 한국식품영양학회지 31(6):933~939
Gwi Yeong Jang / 2018 / Physicochemical Characteristics and Antioxidant Activities of Deoduck (Codonopsis lanceolata) with Different Aging Temperatures and Periods / 한국식품영양학회지 31(2):258~263
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Analytical Validation of Decursin in Aerial Parts of Angelica gigas Nakai
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Optimal Extraction and Purification of Decursin from Angelica gigas Nakai
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Examination of Extraction Method of Angelica gigas Nakai Index Component and Analysis of Index Component by Root Part
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