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Comparison of quality characteristics of Platycodon grandiflorum according to steaming and fermentation
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  • 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;
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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.
fermentation;Platycodon gradiflorum;Lactobacillus plantarum;steaming;sensory preference;
 Cited by
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