Quality Characteristics of Cookies containing Platycodon grandiflorum Powder

Jeong, Eun-Ja; Kim, Kwan-Pil; Bang, Byung-Ho

doi:10.9799/ksfan.2013.26.4.759

Cited by 17 publications

(3 citation statements)

References 15 publications

(1 reference statement)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In another study, Platycodon grandiflorum powder was added to cookies, and hardness and color changes, and chemical characteristics (moisture content, pH etc.) were investigated along with the acceptability of the cookies (Jeong, Kim, & Bang, 2013). Platycodon root flour was also formulated into Korean traditional fermented drink ( Sikhe ) and color and texture variations were monitored over storage time (Jeong et al., 2013).…”

Section: Introductionmentioning

confidence: 99%

“…were investigated along with the acceptability of the cookies (Jeong, Kim, & Bang, 2013). Platycodon root flour was also formulated into Korean traditional fermented drink ( Sikhe ) and color and texture variations were monitored over storage time (Jeong et al., 2013). Moreover, studies reported texture alterations in Platycodon grandiflorum in different cooking and storage conditions such as branching, freezing, thawing, and drying (Choi et al., 2014; Lee et al., 2011).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Platycodon grandiflorumroots: A comprehensive study on odor/aroma and chemical properties during roasting

et al. 2020

View full text Add to dashboard Cite

Platycodon is a ubiquitous plant widely grown in Asia. This study investigated changes in odor/aroma associated sensory attributes and chemical properties in Platycodon grandiflorum roots upon roasting. Amino acid analysis, electronic tongue analysis, chemical property analysis, volatile compound analysis, GC‐olfactometry‐assisted sensory attributes, and electronic nose analysis were performed. In results, amino acid profiles showed diverse patterns. Electronic tongue analysis somewhat corresponded to the free amino acid profiles. Total phenolic content, antioxidant capacity, and browning intensity significantly increased up to 4 min and slightly decreased afterward. Various pyrazines relevant to roasted odor such as 3‐ethyl‐2, 5‐dimethyl‐pyrazine, and 2, 6‐dimethyl‐pyrazine were generated by roasting. In electronic nose analysis, positive odor parameter significantly increased and potential unpleasant odorants significantly decreased over time. This is believed to be the first study demonstrating overall insight on odor/aroma and chemical characteristics and utilizing objective sensory measures on roasted Platycodon grandiflorum roots for food applications. Practical applications This study will be utilized (a) to researchers and food companies who are interested in medicinal foods (b) to individuals and food industry that search for changes in sensory characteristics and chemical changes of foods induced by roasting, and (c) to farmers and crop producers who look for utilization and applications of Platycodon grandiflorum roots as food sources and ingredients.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Platycodon grandiflorumroots: A comprehensive study on odor/aroma and chemical properties during roasting

et al. 2020

View full text Add to dashboard Cite

show abstract

“…고사리와 도라지에 관 한 선행연구로는 박 등의 조리방법에 따른 고사리의 항 산화활성 및 항균활성 비교 [3], 윤 등의 고사리의 Thiamine 분해능에 미치는 조리조건의 영향 [4], 박 등의 전처리 나물류(깐 도라지, 데친 고사리)의 제조공정 및 유통 중 저장조건의 표준화를 위한 연구 [5], 정 등의 도 라지 분말을 첨가한 쿠키의 품질 특성 [6], 정 등의 도라 지 분말을 첨가한 식혜의 품질 특성 [7], 이 등의 블랜칭 처리 조건에 따른 동결 도라지의 품질 특성 [8], 황 등의 도라지 분말이 설기떡의 일반성분 및 품질특성에 미치는 영향 [9], 박 등의 도라지 추출물 첨가에 의한 돌나물의 항발암 상승효과 [10], 이 등의 숙성온도와 기간에 따른 도라지의 이화학적 특성과 항산화 활성 [11], Nyakudya 등의 도라지에서 얻은 Platycoside 및 그 건강상 이점 …”

Section: 서론unclassified

A Study on Microbiological Hazards in Sterilization Processing of Pteridium aquilinum and Platycodon grandiflorum

Choi¹,

Kwon²

2016

Journal of the Korea Academia-Industrial cooperation Society

View full text Add to dashboard Cite

This study performed a microbiological hazard analysis, which is required for the application of HACCP (Hazard Analysis Critical Control Point) system to Pteridium aquilinum and Platycodon grandiflorum. The manufacturing process was made by referring to the typical manufacturing process. Based on microbiological hazard analysis, grandiflorum root contained 6.2×10 3 CFU/g of bacteria, which has the largest amount of bacteria among the agricultural materials. On the other hand, microbiological hazard analysis of the raw materials and after the disinfecting process of confectionery showed a safe result. A microorganism test of the manufacturing environment and workers suggests that the microbiological hazard should be reduced through systematic cleaning, disinfection and accompanied by personal hygiene based on hygiene education for workers

show abstract

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

Kim¹,

Lee²,

Park³

et al. 2015

Korean Journal of Food Preservation

View full text Add to dashboard Cite

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℃, 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.

show abstract

Quality Characteristics of Cookies containing Platycodon grandiflorum Powder

Cited by 17 publications

References 15 publications

Platycodon grandiflorumroots: A comprehensive study on odor/aroma and chemical properties during roasting

Platycodon grandiflorumroots: A comprehensive study on odor/aroma and chemical properties during roasting

A Study on Microbiological Hazards in Sterilization Processing of Pteridium aquilinum and Platycodon grandiflorum

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

Contact Info

Product

Resources

About