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Optimization of Steaming and Roasting Conditions for Maximized Hypoglycemic Properties of Polygonatum odoratum Tea

둥굴레차의 혈당강하 성분을 극대화시킬 수 있는 증자 및 볶음조건의 최적화

  • Kim, Kyung-Tae (Dept. of Food Science and Technology, Kyungpook National University) ;
  • Kim, Jung-Ok (DG-Traditional Bio-Materials Industry Center) ;
  • Lee, Gee-Dong (DG-Traditional Bio-Materials Industry Center) ;
  • Kim, Jeong-Sook (Dept. of Food Nutrition & Culinary, Keimyung College) ;
  • Kwon, Joong-Ho (Dept. of Food Science and Technology, Kyungpook National University)
  • 김경태 (경북대학교 식품공학과) ;
  • 김정옥 (대구신기술사업단 전통생물소재산업화센터) ;
  • 이기동 (대구신기술사업단 전통생물소재산업화센터) ;
  • 김정숙 (계명문화대학 식품영양조리과) ;
  • 권중호 (경북대학교 식품공학과)
  • Published : 2005.04.01

Abstract

Response surface methodology (RSM) was applied in steaming and roasting processes of Polygonatum odoratum roots in order to monitor hypoglycemic components and sensory property. In steaming and roasting processes based on the central composite design with variations in steaming time $(60\~180\;min)$, roasting temperature $(110\~150^{\circ}C)$ and roasting time $(10\~50\;min)$, coefficients of determinations $(R^2)$ were 0.8691 (p<0.05), 0.8253 (p<0.l0), 0.8727 (p<0.05), 0.8706 (p<0.05) and 0.8316 (p<0.10) in soluble solid, stigmasterol, $\beta-sitosterol$, hypoglycemic component (total), and overall acceptability, respectively. The maximum value of soluble solid was $71.47\%$ in 65.24 min of steaming time, $126.93^{\circ}C$ of roasting temperature and 37.58 min of roasting time. The maximum value of hypoglycemic component (total) was $764.10\;{\mu}g/g$ in 107.76 min, $117.78^{\circ}C$ and 14.70 min. Meantime, the maximum value of overall acceptability was 6.89 in 126.04 min, $115.79^{\circ}C$ and 43.93 min. The predicted values in optimum conditions for hypoglycemic components and sensory property were in good agreement with experimental values.

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