Changes in Functional and Sensory Properties of Chicory Roots Induced by Roasting Processes

볶음처리에 따른 치커리의 기능성 및 관능적 특성 변화

  • Hong, Mi-Jung (Department of Food Science and Technology, Kyungpook National University) ;
  • Lee, Gee-Dong (Department of Food Science and Technology, Kyungpook National University) ;
  • Kim, Hyun-Ku (Korea Food Research Institute) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
  • Published : 1998.04.01

Abstract

To renew interest in Chicory roots (Cichorium intybus L.) as a food material, some functional and sensory properties were investigated under various roasting conditions. Browning color intensity of extracts increased with roasting processes. Electron-donating and nitrite-scavenging abilities of extracts increased with roasting processes, showing more than 2 and 3,6 times higher than those of the unroasted control in their activities, respectively. The amounts of total phenolic compounds and antioxidative activity of Chicory extracts showed the highest values at the roasting condition of $160^{\circ}C$ and 30 min. Sensory scores of Chicory tea generally increased with roasting processes, which showed a decreasing tendency at roasting conditions more than $170^{\circ}C$ and 30 min. Electron-donating ability showed a positive correlation with both browning color intensity and the amount of total phenolic compounds. Induction period by peroxide value showed a highly positive correlation with the amount of total phenolic compounds. Similarly, nitrite-scavenging ability of Chicory extracts showed a highly positive correlation with both browning color intensity and electron-donating ability.

Keywords

Chicory root;roasting;nitrite-scavenging ability;antioxidative activity;sensory property