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Changes of Physicochemical and Sensory Characteristics in the Codonopsis lanceolata Saengsik, Uncooked Food by Different Drying Methods  

Jin, Tie-Yan (Department of Food Science and Engineering, Yanbian University)
Quan, Wu-Rong (Department of Food Science and Engineering, Yanbian University)
Wang, Myeong-Hyeon (School of Biotechnology, Kangwon National University)
Publication Information
Korean Journal of Food Science and Technology / v.40, no.6, 2008 , pp. 721-725 More about this Journal
Abstract
Changes in the physicochemical and sensory characteristics of the uncooked food, Codonopsis lanceolata saengsik, were investigated to determine an efficient drying method, one of the most important manufacturing processes in the preparation of C. lanceolata saengsik. No changes in the proximate compositions of all samples were observed during hot-air drying at 50 and $60^{\circ}C$ and freeze-drying. The L value in the freeze-dried sample was higher than that in the hot-air dried samples, whereas the b value in the freeze-dried sample was reduced. Dietary fiber content in the hotair dried samples were higher than that in the freeze-dried sample, whereas the total phenolic compounds and crude saponin contents were lower than those in the freeze-dried sample. The highest overall acceptability values in the sensory test for color, flavor, taste, and overall acceptability were 5.63, 5.45, 5.75, and 5.85, respectively. In conclusion, the freezedrying method was the most favorable of the tested method for the manufacture of C. lanceolata saengsik.
Keywords
Codonopsis lanceolata; saengsik; physicochemical; sensory; drying;
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