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http://dx.doi.org/10.9799/ksfan.2020.33.6.645

Quality Characteristics of Angelica gigas Nakai in Response to High-Temperature-Short-Time Treatment during Storage  

Lee, Eun Suk (Dept. of Herbal Crop Research, NIHHS, RDA)
Jee, Yun-jeong (Dept. of Herbal Crop Research, NIHHS, RDA)
Lee, Ji Yeon (Dept. of Food Science and Biotechnology, Chungbuk National University)
Choi, Su Ji (Dept. of Herbal Crop Research, NIHHS, RDA)
Lee, Seung Eun (Dept. of Herbal Crop Research, NIHHS, RDA)
Kim, Hyung Don (Dept. of Herbal Crop Research, NIHHS, RDA)
Choi, Jehun (Dept. of Herbal Crop Research, NIHHS, RDA)
Kang, Min Hye (Dept. of Herbal Crop Research, NIHHS, RDA)
Kim, Dong Hwi (Dept. of Herbal Crop Research, NIHHS, RDA)
Jang, Gwi Yeong (Dept. of Herbal Crop Research, NIHHS, RDA)
Publication Information
The Korean Journal of Food And Nutrition / v.33, no.6, 2020 , pp. 645-654 More about this Journal
Abstract
Angelica gigas Nakai (A. gigas) easily changes its color during storage, and appropriate thermal treatment can improve storage stability through inactivation of enzymes such as polyphenol oxidase. Therefore, this study was performed to determine quality characteristics of dried A. gigas in response to high-temperature-short-time (HTST) treatment during storage. Dried A. gigas were treated at 120-180℃ for 10 min, the samples were stored at 4℃ and 50℃ for 10 weeks, and used for the analysis of qualities. Concerning the color values, the sample treated at 120℃ was similar to the control, and the color change was large when treated above 180℃. However, color difference (ΔE⁎ab) was lower in treated samples than in control. Browning index was similar for all the samples except for the sample treated at 180℃. Functional qualities (phenolics content, antioxidant activities, and level of major components) showed a slight difference according to storage periods in all samples without control, and nodakenin content was observed in control. The results of this study showed that HTST treatment improved storage stability such as stability of colors and browning index in dried A. gigas during storage, and the appropriate treatment temperature was 120℃ in terms of stability in color and browning index.
Keywords
Angelica gigas Nakai; browning; color value; high-temperature-short-time treatment; quality stability;
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Times Cited By KSCI : 11  (Citation Analysis)
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