JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Comparison of quality characteristics of Platycodon grandiflorum according to steaming and fermentation
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 6,  2015, pp.851-858
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.6.851
 Title & Authors
Comparison of quality characteristics of Platycodon grandiflorum according to steaming and fermentation
Kim, So-Young; Lee, Ye-Jin; Park, Dong-Sik; Kim, Haeng-Ran; Cho, Yong Sik;
  PDF(new window)
 Abstract
This study was designed to improve the sensory characteristics and mitigate the bitter taste of Platycodon gradiflorum. It was aimed at investigating the qualitative properties of fermented P. gradiflorum after repeated steaming and drying treatments. P. gradiflorum was heated for 2 hr at , being the first and third treatments compared afterwards. Lactobacillus plantarum, at a concentration of 10%, was used as starter culture. As a result, the third steaming process and the addition of starter improved the physical and chemical properties of P. gradiflorum i.e., crude saponin and total polyphenol contents increased significantly. Moreover, P. gradiflorum steamed three times and fermented by L. plantarum showed the higher overall preference score. Our results indicated that the three-time steaming and drying was an effective manufacturing process for the production of high-quality fermented P. gradiflorum. Lactic acid-fermented P. gradiflorum also could have a potential use as a valuable resource for the development of functional products.
 Keywords
fermentation;Platycodon gradiflorum;Lactobacillus plantarum;steaming;sensory preference;
 Language
Korean
 Cited by
 References
1.
Korean Society of Food Science and Technology (2012) Dictionary of food science and technology. Kyomunsa, Gyeonggi, Korea

2.
Yoon YH (2012) Increase of immunity against initial cold though the use of balloon flower extracts as tea. MS Thesis. Chosun University, Gwangju, Korea

3.
Kim SH, Jeong MJ (2015) Safety and anticancer effects of Platycodon grandiflorum extracts. J Korean Soc Food Sci Nutr, 44, 516-523 crossref(new window)

4.
Kim J (2014) Antibacterial and anti-inflammatory effects of Platycodon grandiflorum extracts. J Dig Conv, 12, 359-366

5.
Lee BJ, Jeon SH, Lee SW, Chun HS, Cho YS (2014) Effect of drying methods on the saponin and mineral contents of Platycodon grandiflorum Radix. Korean J Food Sci Technol, 46, 636-640 crossref(new window)

6.
Lee BJ, Shin YY, Lee SW, Chun HS, Cho YS (2014). Effects of storage methods and periods on root hardness and content of saponin in Platycodon grandiflorum Radix. Korean J Crop Sci, 59, 134-138 crossref(new window)

7.
Jeong EJ, Kim KP, Bang BH (2013) Quality characteristics of cookies containing Platycodon grandiflorum powder. Korean J Food Nutr, 26, 759-765 crossref(new window)

8.
Jeong SI, Yu HH (2013) Quality characteristics of Sikhe prepared with the roots powder of Doraji (Platycodon grandiflorum A. DE. Candolle). J Korean Soc Food Sci Nutr, 42, 759-765 crossref(new window)

9.
Kang YH, Kim KK, Kim TW, Yang CS, Choe M (2015) Evaluation of the anti-obesity activity of Platycodon grandiflorum root and Curcuma longa root fermented with Aspergillus oryzae. Korean J Food Sci Technol, 47, 111-118 crossref(new window)

10.
Park JH (2011) Preparation of red doraji extract and quality properties by extract and aging condition. MS Thesis. Joongbu University, Chungcheong, Korea

11.
Korean Society of Food Science and Technology (2008) Encyclopedia of food science and technology. Kwangil Munhwasa, Seoul, Korea

12.
Bang JH, Shin HJ, Choi HJ, Kim DW, Ahn CS. Jeong YK, Joo WH (2012) Probiotic potential of lactobacillus isolates. J Life Sci, 22, 251-258 crossref(new window)

13.
Song CH, Seo YC, Choi WY, Lee CG, Kim DU, Chung JY, Chung HC, Park DS, Ma CJ, Lee HY (2012) Enhancement of antioxidative activity of Codonopsis lanceolata by stepwise steaming process. Korean J Medicinal Crop Sci, 20, 238-244 crossref(new window)

14.
Jeon SM, Kim SY, Kim IH, Go JS, Kim HR, Jeong JY, Lee HY, Park DS (2013) Antioxidant activities of processed Deoduck (Codonopsis lanceolata) extracts. J Korean Soc Food Sci Nutr, 42, 924-932 crossref(new window)

15.
AOAC (2005) Official methods of analysis. 18th ed. Association of Official Analytical Chemists, Washington, DC, p 21-22

16.
Folin O, Denis W (1912) On phosphotungasticphosphomolybdic compounds as color reagents. J Biol Chem, 12, 239-243

17.
Shibata S, Tanaka T, Ando T, Sado M, Tsushima S, Ohsawa T (1996) Chemical studies on oriental plant drugs. XIV. Protopanaxadiol, a genuine sapogenin of ginseng saponins. Chem Pharm Bull, 14, 595-600

18.
KFDA (2008) Functional material on health/functional food. Korea Food and Drug Administration. Seoul, Korea, p 44-45

19.
Lee SJ (2012) Quality characteristics and physiological activities of black Doraji. MS Thesis. Yeungnam University, Gyeongsan, Korea

20.
Jung HH (2011) Quality properties of lactic acid bacteria-fermenting Tteokbokki. MS Thesis. Sunchon National Univerisity, Sunchon, Korea

21.
An SM, Lee KA, Kim KJ (2002) Quality characteristics of jeung-pyun according to the leavening agents. Korean J Human Ecology, 5, 48-61

22.
Hong HD, Kim YC, Rho JH, Kim KT, Lee YC (2007) Changes on physicochemical properties of Panax ginseng C.A. Meyer during repeated steaming process. J Ginseng Res, 31, 222-229 crossref(new window)

23.
Kim SB, Kim IS, Yum DM, Park YH (1988) Desmutagenic action of sugar degradation products. Korean J Food Sci Technol, 20, 119-124

24.
Bailey ME, Um KW (1992) Maillard reaction products and lipid oxidation. Oxford University Press, Oxford, UK, p 122-139

25.
Lee SJ, Shin SR, Yoon KY (2013) Physicochemical properties of black doraji (Platycodon grandiflorum). Korean J Food Sci Technol, 45, 422-427 crossref(new window)

26.
Auh MS, Kim YS, Ahn SJ, Ahn JB. Kim KY (2012) Comparision of property changes of black jujube and Zizyphus jujube extracts during lactic acid fermentation. J Korean Soc Food Sci Nutr, 41, 1346-1355 crossref(new window)

27.
Lee HN (2013) Studies on ginsenosides and biological activity of red ginseng extracts fermented with lactic acid bacteria. MS Thesis. Kangwon University, Gangwon, Korea

28.
Choi Y, Lee SM, Chun J, Lee HB, Lee J (2006) Influence of heat treatment on the antioxidant activities and polyphenolic compound of shiitake mushroom. Food Chem, 99, 381-387 crossref(new window)

29.
Kim AY (2011) Changes of platycoside of Platycodon grandiflorum by puffing. MS Thesis. Kyunghee Univerisity, Seoul, Korea

30.
Bae EA, Park SY, Kim DH (2000) Constitutive $\beta$-glucosidase hydrolyzing ginsenoside Rb1 and Rb2 from human intestinal bacteria. Biol Pharm Bull, 23, 1481-1485 crossref(new window)

31.
Park SJ, Seong DH, Park DS, Kim SS, Gou J, Ahn JH, Yoon WB, Lee HY (2009) Chemical compositions of fermented Codonopsis lanceolata. J Korean Soc Food Sci Nutr, 38, 396-400 crossref(new window)

32.
Park SB, Han BK, Oh YJ, Lee SJ, Cha SK, Park YS, Choi HJ (2012) Bioconversion of green tea extract using lactic acid bacteria. Food Eng Pro, 16, 26-32

33.
Kim JH, Lee WJ, Cho YW, Kim KY (2009) Storage-life and palatability extension of Betula platyphylla sap using lactic acid bacteria fermentation. J Korean Soc Food Sci Nutr, 38, 787-794 crossref(new window)

34.
Kim ES, Song JH, Chung HY, Jeong HS, Jang HD, Kim GN (2012) Effect of fermentation with Lactobacillus plantarum and heat processing on the anti-oxidant activity and volatile composition of garlic. Food Eng Pro, 16, 374-380