Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Roasting Conditions on Physicochemical Properties and Sensory Properties of Liriopis Tuber

로스팅 조건이 맥문동의 이화학적 특성 및 기호도에 미치는 영향

  • Bae, Kyung-Mi (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Park, So-Hae (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Jung, Kyung-Hee (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Kim, Mi-Jin (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Hong, Sun-Hee (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Song, Yeong-Ok (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Lee, Hee-Seob (Dept. of Food Science and Nutrition, Pusan National University)
  • 배경미 (부산대학교 식품영양학과) ;
  • 박소해 (부산대학교 식품영양학과) ;
  • 정경희 (부산대학교 식품영양학과) ;
  • 김미진 (부산대학교 식품영양학과) ;
  • 홍선희 (부산대학교 식품영양학과) ;
  • 송영옥 (부산대학교 식품영양학과) ;
  • 이희섭 (부산대학교 식품영양학과)
  • Received : 2010.06.29
  • Accepted : 2010.08.30
  • Published : 2010.10.31
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Abstract

This study was conducted to investigate physicochemical characteristics, antioxidant activities, and sensory evaluation of water extracts from Liriopis tuber (Liriope platyphylla Wang et Tang; LP) treated with roasting over various temperatures ($150{\sim}190^{\circ}C$). The LP water extracts showed increase of total sugar, reducing sugar, total protein, and total saponins except pH as roasting temperature was elevated. The browning index, and a and b values of color were increased, however, L value was decreased as temperature was elevated. 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, superoxide anion radical, and nitrite scavenging activities and trolox equivalent antioxidant capacity of LP water extracts were increased by 6.77, 2.37, 4.02, and 4.92 times, respectively, after roasting at $190^{\circ}C$. In sensory evaluation, LP water extracts roasted at $170^{\circ}C$ showed the highest scores in color, savory taste, flavor, and overall acceptability.

본 연구에서는 맥문동(Liriopis tuber; Liriope platyphylla Wang et Tang)의 로스팅 처리에 따른 열수 추출물의 이화학적 특성, 항산화능 및 관능특성에 대하여 살펴보았다. 맥문동을 $150{\sim}190^{\circ}C$의 온도범위에서 10분간 로스팅 한 후 2 시간 30분간 열수로 추출물을 조제하였다. 로스팅 처리 온도가 증가함에 따라 고형분, 총당, 환원당, 단백질, 조사포닌의 함량은 유의적으로 증가한 반면 pH는 감소하는 경향을 나타내었다. 로스팅 처리 맥문동 열수 추출물의 갈변도는 열처리 온도가 증가함에 따라 증가하였으며, 색도에 있어서 L(lightness)값은 감소하였으나, a(redness) 값과 b(yellowness) 값은 증가하였다. 맥문동 열수 추출물의 DPPH 라디칼 소거능, superoxide anion 소거능, 아질산염 소거능 및 총 항산화능은 로스팅 처리 온도가 증가함에 따라 유의적으로 증가하여 $190^{\circ}C$에서 처리한 경우에는 각각 6.77, 2.37, 4.02, 4.92배가 증가하였다. 또한 로스팅 처리한 맥문동 열수 추출물의 관능 평가결과 색, 감칠맛, 향, 종합적 기호도 및 구매의향에서 $170^{\circ}C$에서 로스팅한 맥문동 열수 추출물이 가장 높은 점수를 받아 다른 로스팅 온도 조건 및 로스팅하지 않은 맥문동열수 추출물에 비하여 기호적으로 가장 우수한 것으로 판단 되었다.

Keywords

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