Physicochemical Characteristics of Sorghum Tea according to Milling Type and Pan-fried Time

Ko, Jee Yeon; Woo, Koan Sik; Song, Seuk Bo; Seo, Hogyun; Kim, Ho; Kim, Jung In; Lee, Jae Saeng; Jung, Tae Wook; Kim, Ki Young; Kwak, Do Yeon; Oh, In Seok

doi:10.3746/jkfn.2012.41.11.1546

Cited by 9 publications

(1 citation statement)

References 16 publications

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“…It is reported that phenolic compounds stabilize DPPH and ABTS radicals (Ji & Kim, ), which may be associated with the similar patterns between TPCs and DPPH and ABTS outcomes. Moreover, both DPPH and ABTS initially increased and then decreased, which is in agreement with a study by Ko et al () that reported antioxidant ability of sorghum tea upon roasting. Also, Suh and Chun () investigated the antioxidant ability of barley upon roasting and the result showed a similar pattern of decreasing both antioxidant ability and TPCs during roasting.…”

Section: Resultssupporting

confidence: 92%

Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics inAngelica gigasNakai roots by thermal processing

Kim

Lee

et al. 2019

J Food Biochem

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This study investigated the changes of physicochemical and flavor characteristics of Angelica gigas Nakai roots during roasting. Glutamic acid and arginine were higher in constituent amino acids. In the taste value, glutamic acid was highest in constituent and free amino acids. Total phenol contents were highest in 0 min and lowest in 3 min. Hundred twenty‐six volatile compounds were detected by GC/MS during roasting. α‐pinene, eudesmol, nonane, and limonene were detected as major volatile compounds. For antioxidant ability, 1,1‐diphenyl‐2‐picrylhydrazyl did not change during roasting, and 2,2′‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulphonic acid showed the highest value in 3 min. Browning intensity showed a slight decrease over time. In Electronic nose, fragrance increased by roasting, and strength, NH3, and H2S decreased significantly. In Electronic tongue, sweetness, bitterness, and umami taste increased by roasting, and this was related to amino acid composition. The results provide basic data on the physicochemical and flavor characteristics of A. gigas Nakai according to the roasting process. Practical applications Angelica gigas Nakai has been known as a medicinal herb in Asian countries and usually consumed in powder, tea, and snacks. In order to produce the powder, tea, or snacks with A. gigas Nakai, thermal treatment is an essential and critical process. Despite that existing studies reported many physiological benefits and functional properties of A. gigas Nakai, studies have rarely discovered how the nutritional properties and volatile compounds of A. gigas Nakai alter when it undergoes thermal treatment. Therefore, this study will be utilized as basic data to optimize the thermal processing conditions (e.g., roasting time) for the production of food products with A. gigas Nakai such as tea and snacks. This study further provides objective chemical measures of sensory profiles of A. gigas Nakai using electronic tongue and electronic nose during the thermal processing.

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Section: Resultssupporting

confidence: 92%

Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics inAngelica gigasNakai roots by thermal processing

Kim

Lee

et al. 2019

J Food Biochem

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Physicochemical properties of aromatic rice prepared using different milling recoveries and roasting procedures

Lee¹,

Park²,

Cho³

et al. 2018

Korean Journal of Food Preservation

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In this study, the physicochemical properties of aromatic rice prepared using different milling recoveries and roasting procedures were investigated. As a result, we found that the L value of different milling recoveries of aromatic rice (BA-1, BA-2, BA-4, and BA-6) increased as the aromatic rice (BA-0) decreased, while the a and b values decreased as the different milling recoveries increased. The major contributors to the different milling recoveries of aromatic rice were total polyphenol (28.11-33.84 mg/100 g), amylose (24.97-31.06 mg/100 g), total starch (68.27-73.04%) content. In addition, three different roasting methods were applied; the aromatic rice was roasted at 250℃ for 0 min (BAR-0M), 15 min (BAR-15M), or 30 min (BAR-30M). As a result, the color in terms of the L value decreased, whereas the a and b values increased. Also, the total phenolic and flavonoid contents in BAR-30M (41.65 mg/100 g and 22.30 mg/100 g, respectively) were higher than those in BAR-0M (33.00 mg/100 g and 20.78 mg/100 g, respectively). Similarly, the amylose and total starch contents in BAR-30M (26.10 g/100 g and 81.81%, respectively) were higher than those in BAR-0M (22.10 g/100 g and 74.26%, respectively). Furthermore, the DPPH, superoxide radical scavenging activity, and ferric reducing antioxidant potential of BAR-0M at 5,000 μg/mL were found to be 67.78%, 52.90%, and 0.79 mM, respectively. Based on these results, we can conclude that in order to provide the best physicochemical characteristics of aromatic rice, it should be manufactured in the following conditions: 20% milling recovery of the aromatic rice and roasting at 250℃ for 30 min.

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Evaluation of antioxidant activity and lipid oxidative stability of roasted buckwheat according to in vitro digestive system

Bae¹,

Kim²,

Lee³

et al. 2021

Korean J. Food Preserv.

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An in vitro digestive system simulates the human digestive tract. This study aimed to evaluate antioxidant activity and oxidative stability of roasted buckwheat extracts after treatment with an in vitro digestive system. The buckwheat samples were subjected to the following roasting conditions: 180℃ for 10 min, 180℃ for 20 min, 200℃ for 10 min, and 200℃ for 20 min; ethanol extracts of the buckwheat samples were prepared after the in vitro digestive system treatment. Buckwheat samples roasted at 200℃ for 10 min showed the highest in vitro antioxidant activities, including 2,2-diphenyl-1-picrylhydrazyl, 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) cation radical-scavenging activity, and ferric-reducing antioxidant power. The total phenolics content of buckwheat roasted at 200℃ for 10 min was 13.14 µmol tannic acid equivalent/g extract, while those of the samples subjected to the other roasting treatments ranged from 7.58 to 9.86 µmol tannic acid equivalent/g extract. Furthermore, the synthesis of primary and secondary oxidative products from corn oil containing 1,000 ppm buckwheat roasted at 200℃ for 10 min decreased by 10% and 20%, significantly, compared to those in the control groups (p<0.05). Overall, the ethanolic extracts of roasted buckwheat obtained after in vitro digestive treatment still possessed relatively high in vitro antioxidant activity. It was found that roasted buckwheat according to in vitro digestion could be used as an antioxidant material.

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Physicochemical Characteristics of Sorghum Tea according to Milling Type and Pan-fried Time

Cited by 9 publications

References 16 publications

Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics inAngelica gigasNakai roots by thermal processing

Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics inAngelica gigasNakai roots by thermal processing

Physicochemical properties of aromatic rice prepared using different milling recoveries and roasting procedures

Evaluation of antioxidant activity and lipid oxidative stability of roasted buckwheat according to in vitro digestive system

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