Quality Characteristics of Frozen Doraji (Platycodon grandiflorum) according to Various Blanching Treatment Conditions

Lee, Young‐Joo; Lee, Hye-Ok; Kim, Jiyoung; Kwon, Ki-Hyun; Cha, Hwan-Soo; Kim, Byeong-Sam

doi:10.11002/kjfp.2011.18.5.661

Cited by 22 publications

(7 citation statements)

References 3 publications

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“…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). These studies well demonstrated physicochemical changes (color and texture mainly) in snacks and drinks.…”

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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“…The balloon flower roots were peeled and were cut perpendicularly from the central region to the vascular bundle into 10‐mm‐thick and 18–22 mm diameter slices with an SK‐4N slice cutter (Hirano Works Co. Ltd., Chiba, Japan). The balloon flower roots were steamed for 1 min for blanching and were then immediately cooled to room temperature in a water bath for 10 min (Lee, Lee, Kim, Kwon, & Cha, ).…”

Section: Methodsmentioning

confidence: 99%

“…To prepare the freeze–thawed root vegetables, blanching was carried out first by treating the balloon flower roots with hot water for 1 min, burdock roots with hot water for 3 min, carrots with hot water for 5 min, and lotus roots materials with hot water for 3 min (Kim et al, ; Lee et al, ; Park & Song, ; Zhang et al, ). Sliced blanched foods were frozen overnight in a CRF‐1552D refrigerator freezer (Samsung Electronics Co. Ltd., Suwon, Korea) at −20C.…”

Section: Methodsmentioning

confidence: 99%

Application of freeze–thaw enzyme impregnation to produce softened root vegetable foods for elderly consumers

Eom

Chun

Park

et al. 2018

Journal of Texture Studies

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The aims of this study were to determine the viability of using freeze-thaw infusion (FI) technology to produce a range of root vegetables using enzyme treatments with improved texture characteristics for elderly consumers with swallowing difficulties. We applied enzyme impregnation as a technology to soften the textures of root vegetables commonly consumed in Korea; balloon flower root (Platycodon grandiflorus), burdock root (Arctium lappa L.), carrot (Daucus carota L.), and lotus root (Nelumbo nucifera Gaertn) through the use of a texture analyzer after the FI of a commercial enzyme. Out of 15 commercial enzymes that were analyzed, three enzymes exhibited a marked softening effect on the tested carrots, burdock roots, balloon flower roots, and lotus roots. The hardness of the enzymes-treated food materials reached 1.4 × 10 N/m for carrots, 3.0 × 10 N/m for burdock roots, of 3.0 × 10 N/m for balloon flower roots, and 3.2 × 10 N/m for lotus roots without changing the original shapes of the samples. These findings confirmed the potential benefits of softening carrots, lotus roots burdock roots, and balloon flower roots and will contribute to the development of foods that can be easily eaten as part of a balanced diet by elderly adults with eating difficulties.

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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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Quality Characteristics of Frozen Doraji (Platycodon grandiflorum) according to Various Blanching Treatment Conditions

Cited by 22 publications

References 3 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

Application of freeze–thaw enzyme impregnation to produce softened root vegetable foods for elderly consumers

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

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