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http://dx.doi.org/10.3746/jkfn.2005.34.4.549

Optimization of Steaming and Roasting Conditions for Maximized Hypoglycemic Properties of Polygonatum odoratum Tea  

Kim, Kyung-Tae (Dept. of Food Science and Technology, Kyungpook National University)
Kim, Jung-Ok (DG-Traditional Bio-Materials Industry Center)
Lee, Gee-Dong (DG-Traditional Bio-Materials Industry Center)
Kim, Jeong-Sook (Dept. of Food Nutrition & Culinary, Keimyung College)
Kwon, Joong-Ho (Dept. of Food Science and Technology, Kyungpook National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.4, 2005 , pp. 549-556 More about this Journal
Abstract
Response surface methodology (RSM) was applied in steaming and roasting processes of Polygonatum odoratum roots in order to monitor hypoglycemic components and sensory property. In steaming and roasting processes based on the central composite design with variations in steaming time $(60\~180\;min)$, roasting temperature $(110\~150^{\circ}C)$ and roasting time $(10\~50\;min)$, coefficients of determinations $(R^2)$ were 0.8691 (p<0.05), 0.8253 (p<0.l0), 0.8727 (p<0.05), 0.8706 (p<0.05) and 0.8316 (p<0.10) in soluble solid, stigmasterol, $\beta-sitosterol$, hypoglycemic component (total), and overall acceptability, respectively. The maximum value of soluble solid was $71.47\%$ in 65.24 min of steaming time, $126.93^{\circ}C$ of roasting temperature and 37.58 min of roasting time. The maximum value of hypoglycemic component (total) was $764.10\;{\mu}g/g$ in 107.76 min, $117.78^{\circ}C$ and 14.70 min. Meantime, the maximum value of overall acceptability was 6.89 in 126.04 min, $115.79^{\circ}C$ and 43.93 min. The predicted values in optimum conditions for hypoglycemic components and sensory property were in good agreement with experimental values.
Keywords
Polygonatum odoratum root; steaming; roasting; stigmasterol; RSM;
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