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http://dx.doi.org/10.17495/easdl.2015.10.25.5.902

Physicochemical Properties of Dried Burdock (Arctium lappa L.) Powder in the Peeling Process  

Hwang, Dong-Ju (Dept. of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration)
Kim, Jin-Sook (Dept. of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration)
Publication Information
Journal of the East Asian Society of Dietary Life / v.25, no.5, 2015 , pp. 902-910 More about this Journal
Abstract
This study evaluated the qualitative properties of burdock (Arctium lappa L) peels as food material. Proximate composition, sweetness, pH, total acidity, mineral, fatty acid, free sugar, and organic acid contents of preprocessed burdock were measured. Crude ash, protein, fat, and total dietary fiber contents of non-peeled treated lotus roots were higher than those of peeled treated lotus roots (p<0.05). $^{\circ}Bx$, pH, and total acidity were not different in the peeling process. Redness and yellowness of lotus roots were reduced by the peeling process, whereas lightness increased (p<0.05). The mineral contents of Ca, K, Fe, and P were higher in non-peeled lotus roots, whereas non-peeled treated lotus root showed higher K contents (p<0.05). Maltose content was not significantly different, whereas fructose, sucrose and maltose contents were significantly different. Total organic acid contents were higher in non-peeled lotus roots (p<0.01). However total free amino acid contents were higher in peeled lotus roots (p<0.01).
Keywords
Burdock; peeling; fatty acid; organic acid; free sugar;
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Times Cited By KSCI : 7  (Citation Analysis)
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