The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics and Antioxidant Activity of Dioscorea bulbifera, under Various Oligosaccharide Pre-Soaking Condition

당 침지액 농도에 따른 건조 둥근 마의 품질 특성 및 항산화 효과

  • Jo, Hye Min (Division of Food Bioscience, Konkuk University) ;
  • Kim, Hee Young (Division of Food Bioscience, Konkuk University) ;
  • Heo, Yoo Jeong (Division of Food Bioscience, Konkuk University) ;
  • Song, Da Hye (Dept. of Food Science and Technology, Seoul National University of Science & Technology) ;
  • Kim, Gyeong-Ji (Division of Food Bioscience, Konkuk University) ;
  • Kim, In-Su (Dept. of Biotechnology, Konkuk University) ;
  • Yoon, Jin-A (Division of Food Science, KC University) ;
  • Chung, Kang-Hyun (Dept. of Food Science and Technology, Seoul National University of Science & Technology) ;
  • An, Jeong Hee (Division of Food Bioscience, Konkuk University)
  • 조혜민 (건국대학교 식품생명과학부) ;
  • 김희영 (건국대학교 식품생명과학부) ;
  • 허유정 (건국대학교 식품생명과학부) ;
  • 송다혜 (서울과학기술대학교 식품공학과) ;
  • 김경지 (건국대학교 식품생명과학부) ;
  • 김인수 (건국대학교 생명공학과) ;
  • 윤진아 (케이씨대학교 식품과학부) ;
  • 정강현 (서울과학기술대학교 식품공학과) ;
  • 안정희 (건국대학교 식품생명과학부)
  • Received : 2017.07.21
  • Accepted : 2017.09.20
  • Published : 2017.12.31
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Abstract

This study was investigated the quality characteristics and antioxidant of dried Dioscorea bulbifera with various pre-soaking concentrations of oligosaccharide. Dioscorea bulbifera are prepared by additions of 0, 4, 6, 8 and 10% oligosaccharide solution, and dried at $50^{\circ}C$. The effects of pre-soaking percent of Dioscorea bulbifera slices were evaluated by the moisture, soluble solid, pH, titratable acidity, color, browning degree, texture, antioxidant activities and sensory test. According to the percent of pre-soaking oligosaccharide solution was increased, the moisture was increased but soluble solids and titratable acidity were decreased. With respect to the result of colors, Dioscorea bulbifera slices that underwent the 10% pre-soaked process (85.86%) were lighter than control (73.88%). However, the redness and yellowness scores were the lowest than control. The springiness and cohesiveness of texture showed no significant differences among all groups. Gumminess and chewiness of texture results were increased according to per-soaking concentration increase. Also the polyphenol, flavonoid and DPPH (${\alpha},{\alpha}$-diphenyl-${\beta}$-picrylhydrazyl) and ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activities were significantly increased with increasing immersion concentration. The Dioscorea bulbifera slices supplemented with 6% pre-soaking oligosaccharide solution treatment showed the highest total sensory score. The results of our study indicated that when pre-soaking oligosaccharide solution is used to immerse the Dioscorea bulbifera slice, it has browning inhibition and antioxidant effect.

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References

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