Quality Characteristics and Antioxidant Activity of Dioscorea bulbifera, under Various Oligosaccharide Pre-Soaking Condition
![]() |
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) |
1 | Kwon GM, Kim JW, Youn KW. 2013. Effect of pretreatment and packaging methods on quality of cold vacuum dried peach. Korean J Food Preserv 20:317-322 DOI |
2 | Kwon JB, Kim MS, Sohn HY. 2010. Evaluation of antimicrobial, antioxidant, and antithrombin activities of the rhizome of various Dioscorea species. Korean J Food Preserv 17:391-397 |
3 | Kwon JH, Lee GD, Lee SJ, Chung SK, Choi KU. 1998. Changes in chemical components and physical properties with freeze drying and hot air drying of Dioscorea batatas. J Korean Soc Food Sci Nutr 27:908-913 |
4 | Lazarides HN, Katsanidis E, Nickolaidis A. 1995. Mass transfer during osmotic preconcentration aiming at minimal solid uptake. J Food Eng 25:151-199 DOI |
5 | Osawa, T. 1994. Novel natural antioxidant for utilization in food and biological system. In Postharvest Biochemistry of Plant Food Material in the Tropics. pp.241-251. Japan Scientific Societies Press |
6 | Pak JI, Seo TS, Jang A. 2012. Effect of dried yam extracts on sausage quality during cold storage. Korean J Food Sci An 32:820-827 DOI |
7 | Park BH, Cho HS. 2006. Quality chrarcteristics of dried noodle made with Discorea japonica flour. Korean J Food Cookery SCI 22:173-180 |
8 | Rastogi NK, Raghavarao KSMS, Niranjan K, Knorr D. 2002. Recent developments in osmotic dehydration: Methods to enhance mass transfer. Trends Food Sci Tech 13:48-59 DOI |
9 | Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26:1231-1237 DOI |
10 | Shin DS, Yoo YM, Kim HY, Han GJ. 2015. Determine the effects of drying temperature on the quality change and antioxidant activity characteristics of blueberry. Korean J Food Preserv 22:505-511 DOI |
11 | Yoon KY, Youn KS, Lee KH, Shin SR, Kim KS. 1997. Changes of quality in the osmotic dehydration of cherry-tomatoes and optimization for process. J Korean Soc Food Sci Nutr 26:866-871 |
12 | Shin SR. 2004. Changes on the components of Yam snack by procession methods. Korean J Food Preserv 11:516-521 |
13 | So SA, Kin JW, Kim AN, Park CY, Lee Ky, Rahman MS, Choi SG. 2016. Effect of pre-soaking in salt and sugar solutions before air drying on quality characteristics of dried apples. Korean J Food Nutr 29:808-817 DOI |
14 | Son SM. 2007. Natural antibrowning treatments on fresh-cut apple slices. Kor Soc Food Cookery Sci 8:151-155 |
15 | Zhou ZH, Zhang YJ, Xu M, Yang CR. 2005. Puerins A and B, two new 8-C substituted flavan-3-ols from Pu-er tea. J Agric Food Chem 53:8614-8617 DOI |
16 | Choi WS. 2012. Development of functional beverage using Yam (Dioscorea opposita Thunb.). Food Industry and Nutrition 17:20-22 |
17 | Arnao MB, Cano A, Acosta M. 2001. The hydrophilic and lipophilic contribution to total antioxidant activity. Food Chem 73:239-244 DOI |
18 | Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200 DOI |
19 | Cho SH, Yoo SS. 2016. Quality characteristics of salted tomato powder. Korean J Food Cool Sci 32:211-221 DOI |
20 | Choi HD, Lee HC, Kim YS, Choi IW, Park YK, Seog HM. 2008. Effect of osmotic dehydration and vacuum impregnation on the quality of dried apple. Korean J Food Sci Thechol 40:178-183 |
21 | Dixon GM, Jen JJ. 1977. Changes of sugars and acids of osmovacdried apple slices. J Food Sci 42:1126-1127 DOI |
22 | Erenturk S, Gulaboglu MS, Gultekin S. 2005. The effects of cutting and drying medium on the vitamin C content of rosehip during drying. J Food Eng 68:513-518 DOI |
23 | Falade KO, Igbeka JC, Ayanwuyi FA. 2007. Kinetics of mass transfer and colour changes during osmotic dehydration of watermelon. J Food Eng 80:979-985 DOI |
24 | Jang SM. 2009. The quality and potential of DHEA formation after the addition of diosgenin of yam (Dioscorea spp.) during the fermentation of soybean paste. Korean J Food & Nutr 22:449-455 |
25 | Jeong EA, Kwon ST. 2011. Medium constituents for in vitro multiplication of Chinese Yam (Dioscorea opposita Thunb.). Korean J Plant Res 24:208-213 DOI |
26 | Jeong SM, Kim SY, Kim IH, Go JS, Kim HR, Jeong JY, Lee HY, Park DS. 2013. Antioxidant activities of processed deoduck (Codonopsis lanceolata) extracts. J Korean Soc Food Sci Nutr 42:924-932 DOI |
27 | Khin MM, Zhou W, Yeo SY. 2007. Mass transfer in the osmotic dehydration of coated apple cubes by using maltodextrin as the coating material and their textural properties. J Food Eng 81:514-522 DOI |
28 | Jo HJ, Chung KH, Yoon JA, Song BC, An JH. 2014. Free radical-scavening activities of amaranth (Amaranthus spp. L.) seed extracts. Food Eng Prog 18:116-123 DOI |
29 | Kang MK, Kim JS, Kim GC, Choi SY, Kim KM. 2015. Evaluation of physicochemical properties and enhancement of antitoxidant actiities of Dioscorea batatas by stepwise steaming process. J East Asian Soc Dietary Life 25:1049-1057 DOI |
30 | Kang SW, Heo HJ, Yang HS, Kerr WL, Choi SG. 2012. Influence of brine soaking on quality characteristics of dried apples. J Agric Life Sci 46:147-155 |
31 | Kim GC, Lee SY, Kim KM, Kim Y, Kim JS, Kim HR. 2011. Quality characteristics of hot-air and freeze-dried apples slices after osmotic dehydration. J Korean Soc Food Sci Nutr 40:848-852 DOI |
32 | Kim JW, Youn KS. 2012. Physicochemical properties and antioxidant activities in infrared dried peach processed by different pretreatment. Korean J Food Preserv 19:849-857 DOI |
33 | Kim KH, Kim DM, Byun MW, Yun YS, Yook HS. 2013. Antioxidant activity of Panax ginseng flower-buds fermented with various microorganisns. J Korean Soc Food Sci Nutr 42:663-669 DOI |
34 | Kim KM, Kang MK, Kim JS, Kim GC, Choi SY. 2015. Physicochemical composition and antioxidant activities of Korean Dioscorea species. J East Asian Soc Dietary Life 25:880-886 DOI |
35 | Kim KS, Yoon KY, Kang MJ, Shin SR. 1999. Development of dried cherry-tomatoes. The Daesan Agriculture Foundation 7:175-185 |
36 | Kwon GM, Kim JW, Youn KS. 2015. Quality characteristics of semi-dried persimmons soaked in different concentration of sugar solution. Korean J Food Preserv 22:314-321 DOI |
37 | Kim MK, Jung HJ, Sung HM, Wee JH, Kim TY, Kim KM. 2014. Study of the antioxidant and alcohol-degrading enzyme activities of soybean sprout sugar solutions. Korean J Food Sci Technol 46:581-587 DOI |
38 | Kim SM Cho YS, Sung SK. 2001. The antioxidant ability and nitrite scavenging ability of plant extracts. Korean J Food Sci Technol 33:626-632 |
39 | Kingsly ARP, Meena HR, Jain RK, Singh DB. 2007. Shrinkage of jujube (Zizyphus mauritian L.) fruits during sun drying. J Food Eng 79:6-10 DOI |
![]() |