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http://dx.doi.org/10.3746/jkfn.2005.34.9.1477

Effects of Process Conditions on the Color and Firmness of Salted Radish Root (Danmooji) at Model System  

Ku, Kyung-Hyung (Korea Food Research Institute)
Park, Wan-Soo (Korea Food Research Institute)
Lee, Kyung-A (Korea Food Research Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.9, 2005 , pp. 1477-1484 More about this Journal
Abstract
The effects of various seasoning components, pH of seasoning solution, heating time and storage temperature were investigated on the color and textural properties of the salted radish root (nanmooji) The effects of individual seasoning components in the salted radish root, additives of polyphosphate (AD3), citric acid (AD5), malic acid (AD2) delayed the color changes and softening more, compared to control soaked in water. On the other hand, additives of potassium sorbate (AD1), succinic acid (AD7), MSG (AD8), saccharin (AD6) accelerated the color changes and softening of the salted radish roots. The effects of pH of seasoning solution($X_1$), and heating time ($X_2$) were central composite design and response surface analysis. R- square represented dependent variables correlated independent variables ($X_1,\;X_2$), showed over 0.8 in the color and area value calculated thickness and firmness of salted radish root. Especially, R- square of 'b' represented 'yellow-green' was 0.899. And the result of crossing analysis of individual independent variables ($X_1,\;X_2$), showed that both independent variables had significant effects on the color and textural changes of the salted radish root. The salted radish root increased its color changes and softening, rapidly at $40^{\circ}C$, compared to the other storage temperatures at most storage periods.
Keywords
salted radish root; color; firmness;
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