Quality Characteristics of Sikhe Prepared with the Roots Powder of Doraji (Platycodon grandiflorum A. DE. Candolle)

정승일,; 유현희,

doi:10.3746/jkfn.2013.42.5.759

Cited by 16 publications

(4 citation statements)

References 13 publications

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“…Platycodon grandiflorum is a perennial dicotyledonous plant with purple or white flowers and widely grown in Korea, Japan, China, and eastern Siberia (Jeong & Yoo, 2013). Roots of Platycodon grandiflorum , called Kilkyung , contain numerous bioactive components including saponin, flavonoids, polysaccharides, and amino acids as well as nutrients including calcium, fiber, iron, and vitamins, thereby being widely consumed as medicinal herbs in Asian countries (Pang et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2020

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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.

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Section: Introductionmentioning

confidence: 99%

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

et al. 2020

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“…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

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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

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“…1/2 nyang 100 units 3) 3 guen 1 mal 4) 112.50 g 37.50 g 300.00 g 18.75 g 30.00 g 1,800.00 g 18,000.00 mL 5.63 g 1.88 g 15.00 g 0.94 g 1.50 g 90.00 g 900.00 mL 1) 1 nyang=37.5 g.…”

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“…The results will be provide the basic data of fermentation conditions for standardized manufacturing process of kyejang. 1/2 nyang 100 units 3) 3 guen 1 mal 4) 112.50 g 37.50 g 300.00 g 18.75 g 30.00 g 1,800.00 g 18,000.00 mL 5.63 g 1.88 g 15.00 g 0.94 g 1.50 g 90.00 g 900.00 mL 1) 1 nyang=37.5 g.2) 1 geun=600 g.3) 100 units=30 g. 4) 1 mal=18,000 mL. …”

mentioning

confidence: 99%

Fermentation Conditions for High Acceptability of Korean Traditional Fermented Beverage Kyejang

정진경¹,

송경모²,

이성훈³

et al. 2015

Journal of the Korean Society of Food Science and Nutrition

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Kyejang is a Korean traditional beverage manufactured from medicinal plants and fruits using honey, sugar, or starch in cold water. In this study, cinnamon-containing kyejang, which is a type of beverage Jang, was reproduced based on Imwonsibyukji's method published in 1827 in the Korean literature. Kyejang made by nuruk, cinnamon, and medicinal plants was prepared at various temperatures and periods. Kyejang was assayed for physiochemical properties (pH and acidity), contents of metabolites (organic acids, sugars, and amino acids), and sensory characteristics (aroma and taste). During fermentation, content of organic acids (e.g. lactic acid, acetic acid, and shikimic acid) increased, which lowered pH, increased acidity, and increased intensity of sour taste. In the case of free sugars, fructose and maltose levels decreased while glucose and mannitol levels increased during fermentation periods, and sweetness decreased. The main amino acid in kyejang was tryptophan, followed by asparagine, proline, and arginine. The sensory evaluation score of overall preference was highest for kyejang which was fermented at 20°C for 3 days. The results will be provide the basic data of fermentation conditions for standardized manufacturing process of kyejang. 1/2 nyang 100 units 3) 3 guen 1 mal 4) 112.50 g 37.50 g 300.00 g 18.75 g 30.00 g 1,800.00 g 18,000.00 mL 5.63 g 1.88 g 15.00 g 0.94 g 1.50 g 90.00 g 900.00 mL 1) 1 nyang=37.5 g.2) 1 geun=600 g.3) 100 units=30 g. 4) 1 mal=18,000 mL.

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Quality Characteristics of Sikhe Prepared with the Roots Powder of Doraji (Platycodon grandiflorum A. DE. Candolle)

Cited by 16 publications

References 13 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

Fermentation Conditions for High Acceptability of Korean Traditional Fermented Beverage Kyejang

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