Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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General Components and Sensory Evaluation of Hot Water Extract from Liriopis Tuber

맥문동 열수 추출물의 일반성분과 관능평가

  • 김순동 (대구가톨릭대학교 식품공학과) ;
  • 구연수 (대구가톨릭대학교 식품공학과) ;
  • 이인자 (대구가톨릭대학교 약학과) ;
  • 김일두 (대구가톨릭대학교 식품공학) ;
  • 윤광섭 (대구가톨릭대학교 식품공학과)
  • Published : 2001.02.01
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Abstract

This study was conducted to analyze the general components and to investigate sensory evaluation of hot water extract prepared by boiling at 10$0^{\circ}C$ for 3 hr with 4-fold water. The contents of total soluble soild, non-reducing sugar, total saponin, ash and total protein were 15.95%, 6.54%, 1.735, 0.33% and 0.40%, respectively. The contents of succinic, malic and acetic acid in the extracts were 111.48 mg%, 23.67mg% and 18.36mg%, respectively. The major free amino acids and minerlas of the extract were hydroxyproline 1,290.0 $\mu\textrm{g}$%, glutamic acid 456.2$\mu\textrm{g}$% and potassium 151.35 mg%, respectively. Bitter taste in the extract was not observed, whereas sweet, sour and astringent taste were observed.

Keywords

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