Effect of Soaking and Heat Treatment Conditions on Physicochemical and Organoleptic Quality of Lotus Root

침지처리 및 열처리 조건이 연근의 관능적 특성 및 이화학적 특성에 미치는 영향

  • Lee, Sung-Chul (Department of Food and Biotechnology, Hoseo University and Natural Choice Co.) ;
  • Kim, So-Young (Department of Food and Biotechnology, Hoseo University and Natural Choice Co.) ;
  • Choi, Sun-Ju (Department of Food and Biotechnology, Hoseo University and Natural Choice Co.) ;
  • Lee, In-Suk (Gimpo Agricultural Technical Center) ;
  • Jung, Moon-Yung (Gimpo Agricultural Technical Center) ;
  • Yang, Sam-Man (Gimpo Agricultural Technical Center) ;
  • Chae, Hee-Jeong (Department of Food and Biotechnology, Hoseo University and Natural Choice Co.)
  • 이성철 (호서대학교 식품생물공학과 및 내추럴초이스(주)) ;
  • 김소영 (호서대학교 식품생물공학과 및 내추럴초이스(주)) ;
  • 최선주 (호서대학교 식품생물공학과 및 내추럴초이스(주)) ;
  • 이인숙 (김포시농업기술센터) ;
  • 정문영 (김포시농업기술센터) ;
  • 양삼만 (김포시농업기술센터) ;
  • 채희정 (호서대학교 식품생물공학과 및 내추럴초이스(주))
  • Received : 2009.10.06
  • Accepted : 2009.11.25
  • Published : 2010.02.28


To reduce the astringent taste of lotus root, the effects of various treatment methods such as drying, soaking, steaming and roasting on the physicochemical properties and sensory characteristics were investigated. The following process conditions were selected: 1) drying (D), 2) soaking followed by drying ($SK{\rightarrow}D$), 3) steaming followed by drying ($ST{\rightarrow}D$), 4) drying followed by roasting ($D{\rightarrow}R$), 5) soaking and then drying followed by roasting ($SK{\rightarrow}D{\rightarrow}R$), 6) steaming and then drying followed by roasting ($ST{\rightarrow}D{\rightarrow$}. The tannin content of the lotus root was lowest when it was treated by steaming followed by drying ($ST{\rightarrow}D$). The astringent taste of lotus root was reduced by steaming, and the roasted taste was improved by roasting in terms of sensory and flavor characteristics. Consequently, lotus root treated by steaming and then drying followed by roasting ($ST{\rightarrow}D{\rightarrow}R$) showed the highest preference with respect to astringent and roasted taste.


Supported by : 김포시 농업기술센터


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