Comparison of quality characteristics of Platycodon grandiflorum according to steaming and fermentation

증숙 및 발효에 따른 도라지의 품질특성 비교

  • Kim, So-Young (Fermented Food Science Division, National Institute of Agricultural Science) ;
  • Lee, Ye-Jin (NUMED Company) ;
  • Park, Dong-Sik (Functional Food Division, National Institute of Agricultural Science) ;
  • Kim, Haeng-Ran (Functional Food Division, National Institute of Agricultural Science) ;
  • Cho, Yong Sik (Fermented Food Science Division, National Institute of Agricultural Science)
  • 김소영 (국립농업과학원 발효식품과) ;
  • 이예진 (주식회사 뉴메드) ;
  • 박동식 (국립농업과학원 기능성식품과) ;
  • 김행란 (국립농업과학원 기능성식품과) ;
  • 조용식 (국립농업과학원 발효식품과)
  • Received : 2015.11.02
  • Accepted : 2015.11.17
  • Published : 2015.12.30


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 $95^{\circ}C$, 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.


Supported by : 국립농업과학원


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