Changes in the Physicochemical Properties and Sensory Characteristics of Burdock (Arctium lappa) During Repeated Steaming and Drying Procedures

이금양,; 손양주,; 전유호,; 강희진,; 황인경,

doi:10.9721/kjfst.2015.47.3.336

Cited by 19 publications

(2 citation statements)

References 31 publications

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“…Soluble solid content of ginger slices significantly decreased with increasing temperature and duration of hydrothermal treatment. This is in line with the results of Lee et al (2015) that total sugar content of burdock declines with steaming due to the extraction of water-soluble sugar ingredients and that of Yoon et al (2005) that the soluble solid content of heattreated ginseng decreases with increasing temperature and duration of heating.…”

Section: Results and Discussion Ph And Soluble Solid Contentsupporting

confidence: 91%

Physicochemical properties and antioxidant activities of ginger (Zingiber officinale Roscoe) slices according to temperature and duration of hot water treatment

Choi¹,

Lee²,

Kim³

et al. 2021

Korean J. Food Preserv.

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This study was conducted to determine the optimal hydrothermal pretreatment conditions for manufacturing processed ginger products. Ginger slices heated at different temperatures (60-100°C for 1 h) for varying durations (1-5 h at 80°C) were compared in terms of their physiochemical properties, antioxidant activities, and functional compound contents. The pH and soluble solid content decreased with increasing hydrothermal treatment temperature. Browning occurred at temperatures > 80°C. The 2,2-diphenyl-1-picrahydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging were highest after heating at 80°C for 1 h, and the total phenolic compound content showed a similar trend. As the hydrothermal treatment temperature and duration increased, the 6-gingerol content decreased and the 6-shogaol content generally increased. Based on sensory testing of ginger jeonggwa (with sugar syrup) prepared using hot water-treated ginger slices, the optimal hot water treatments were conducted at 70 and 80°C for 1 h, with no significant difference between these temperatures in terms of smell, taste, and texture. Therefore, hydrothermal treatment of ginger at 70-80°C for 1 h was a suitable to improve the functionality and antioxidant ability while maintaining the sensory quality. Therefore, this may be used in the production of processed ginger.

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Section: Results and Discussion Ph And Soluble Solid Contentsupporting

confidence: 91%

Physicochemical properties and antioxidant activities of ginger (Zingiber officinale Roscoe) slices according to temperature and duration of hot water treatment

Choi¹,

Lee²,

Kim³

et al. 2021

Korean J. Food Preserv.

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“…5 Burdock roots contain large amounts of fructooligosaccharides, phenolic compounds and caffeoylquinic acid derivatives; [6][7][8] fructooligosaccharides are usually considered to be their main bioactive components. 9 Some studies have suggested that burdock has a variety of biological properties, such as antioxidant, antiallergic, immunoregulatory or immunostimulatory or immunostimulation [10][11][12][13][14][15] and anti-inammatory activities. 16,17 Approximately 15% of angiosperms store carbohydrates in the form of fructooligosaccharides.…”

Section: Introductionmentioning

confidence: 99%

Immunomodulatory activity of a fructooligosaccharide isolated from burdock roots

Zhang

Liu²,

Lü

et al. 2019

RSC Adv.

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Effect of extraction methods on the chemical, structural, and rheological attributes of fructan derived from Arctium lappa L. roots

de Marins,

Ribeiro,

de Oliveira

et al. 2024

Carbohydrate Polymers

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Changes in the Physicochemical Properties and Sensory Characteristics of Burdock (Arctium lappa) During Repeated Steaming and Drying Procedures

Cited by 19 publications

References 31 publications

Physicochemical properties and antioxidant activities of ginger (Zingiber officinale Roscoe) slices according to temperature and duration of hot water treatment

Physicochemical properties and antioxidant activities of ginger (Zingiber officinale Roscoe) slices according to temperature and duration of hot water treatment

Immunomodulatory activity of a fructooligosaccharide isolated from burdock roots

Effect of extraction methods on the chemical, structural, and rheological attributes of fructan derived from Arctium lappa L. roots

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