• Title/Summary/Keyword: roasting condition

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Optimization for Roast Flavour Formation of Platycodon grandiflorum Tea (도라지차의 구수한 향미 발현 최적화)

  • 이기동;주길재;권중호
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.29 no.5
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    • pp.752-757
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    • 2000
  • Response surface methodology was used to optimized soaking and roasting conditions and monitor organoleptic properties of roasted Platycodon grandiflorum tea. In soaking and roasting processes based on the central composite design with variations in threonine/sucrose concentration for soaking of Platycodon grandiflorum, roasting temperature and roasting time, coefficients of determination ($R^2$) of the models were above 0.86(p<0.05) in organoleptic properties. The maximum conditions predicted for each corresponding organoleptic properties of roasted Platycodon grandiflorum tea were 1.64% threonine concentration, 137.83$^{\circ}C$ and 27.76 min in aroma, 1.46% threonine concentration, 136.1$0^{\circ}C$ and 25.19 min in taste, and 1.39% threonine concentration, 136.44$^{\circ}C$ and 29.05 min in overall flavour. The optimum condition ranges for organoleptic properties of roasted Platycodon grandiflorum tea were soaking in 1.40~1.64% threonine concentration, and roasting at 136.10~137.9$0^{\circ}C$ for 25.19~29.00 min.

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Chemical Composition and Sensory Attributes of Brewed Coffee as Affected by Roasting Conditions (로스팅 조건 변화에 따른 커피 추출액의 화학성분 및 관능 특성)

  • Kim, Sung-Hye;Kim, Joo-Shin
    • Culinary science and hospitality research
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    • v.23 no.5
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    • pp.1-11
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    • 2017
  • The objectives of this study were: 1) to examine the contents of chemical composition (chlorogenic acids, caffeine, free acids, and free sugars) and 2) to evaluate the sensory attributes (sourness, bitterness, and sweetness) of brewed coffee as affected by two roasting conditions such as varied in the roasting time with the same roasting temperature (RT) and with same color and yield (CY). Quantitative analysis of chemical components was performed using high-performance liquid chromatography (HPLC) system, and quantitative descriptive analysis (QDA) was conducted to analyze sensory attributes. Based on the results of chemical analysis, chlorogenic acids were significantly different (p<0.05) in the short term roasted samples (RT 240 and CY 240), but there was no significant difference in caffeine contents (p>0.05). Organic acid levels were different between RT and CY coffee samples. RT 240 coffee had the most level in organic acids and the longer the roasting time of coffee, the lesser the level of organic acids in coffee was found. However, there was no significant difference in CY coffee (p>0.05). The results of sensory evaluations show that the degree of roasting changed according to the roasting time despite of the roasting temperature. Long term (RT 80) coffee was relatively bitter while short term (RT 240) coffee was relatively sweeter. Also, there was no significant difference (p>0.05) in the sensory characteristics (bitterness and sweetness) of CY coffee although they were roasted at different temperatures. Therefore, the current study concluded that better understanding of proper roasting time and temperature improves the quality of brewed coffee.

Monitoring of Roasting Conditions for the Functional Properties of Lateral Root of Red Ginseng (홍삼의 기능적 특성에 대한 볶음 조건 모니터링)

  • Jeon, Eun-Ju;Kim, Kyo-Yeon;Lee, Jeog-Eun;Waje, Catherine;Kwon, Joong-Ho
    • Food Science and Preservation
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    • v.15 no.3
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    • pp.396-404
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    • 2008
  • This study investigated the functional properties of lateral roots of red ginseng following roasting treatment The ten different conditions, based on the central composite design for roasting parameters, were pre-established according to roasting temperature($140{\sim}240^{\circ}C$) and time($5{\sim}25\;min$). The functional characteristics were monitored using response surface methodology, whereby polynomial equations and correlation coefficients were investigated between roasting conditions. The functional properties of the samples were affected more by roasting time than temperature. The optimal roasting condition ranges for maximizing the functional qualities of lateral roots of red ginseng were predicted to be a roasting temperature of $194.5-210.9^{\circ}C$, and a roasting time of 13.8-20.0 min.

Optimization of Roasted Perilla Leaf Tea Using Response Surface Methodology (반응표면분석을 이용한 들깨잎차 볶음처리의 최적화)

  • Han, Ho-Suk;Park, Jung-Hye;Choi, Hee-Jin;Sung, Tae-Su;Woo, Hi-Seob;Choi, Cheong
    • Applied Biological Chemistry
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    • v.47 no.1
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    • pp.96-106
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    • 2004
  • Response surface methodology (RSM) was applied in roasting processes of perilla leaves to develop a high quality perilla leaf tea. The Hunter color parameters and electron donating ability were monitored to optimize organoleptic properties of perilla leaf tea. The roasting processes were based on the central composite design with primary variables-roasting temperature $(140{\sim}220^{\circ}C)$, time $(5{\sim}25)$, and reaction variables-sensory test, electron donating ability. From the variables, the roasting condition was optimized using statistical analysis system (SAS) program as developing the functional tea using perilla leaf. Hunter color L and b values of the powdered samples increased with the roasting processes, but Hunter color a value decreased. Electron donating ability was influenced by roasting temperature (p<0.01) and time (p<0.01), and optimum condition selected was at $220^{\circ}C$ for 15 min with coefficient of determinations $(R^2)$ above 0.98. After preference test of perilla leaf tea using parameter of taste, color, and flavor, we can estimate that the optimal roasting condition of preilla leaf for function tea manufacturing are $210{\sim}220^{\circ}C$ for $10{\sim}20$ min by response surface methodology (RSM). Tyrosinase, xanthine oxidase and electron donating ability were 10.14, 14.37 and 59.19% of perilla leaf tea.

Optimization of Roasting Process as Pre-treatment for Extraction of Omija(Schizandra chinensis Baillon) (오미자 추출을 위한 전처리로서의 볶음공정 최적화)

  • Mok, Chul-Kyoon;Song, Ki-Tae;Lee, Sang-Ki;Na, Young-Jin;Park, Jong-Hyun;Kwon, Young-An;Lee, Seung-Ju
    • Korean Journal of Food Science and Technology
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    • v.33 no.3
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    • pp.333-337
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    • 2001
  • The effect of roasting of Omija (Schizandra chinensis Baillon) on the physicochemical properties and the sensory quality of the extract was investigated in order to improve the quality of Omija beverage. The response surface methodology was introduced to optimize the roasting condition of Omija based on the sensory quality of the extract. The titratable acidity, the soluble solid content and the reducing sugar content of the extract increased with a mild roasting, but decreased with an excessive roasting. Prolonged roasting at high temperature decomposed red pigment making the color of the extract lighter, less red and less yellow. A mild roasting of Omija improved the sensory quality of the extract, and the highest sensory quality of the extract was provided with the roasting at $180^{\circ}C$ for 10 min, indicating the optimum roasting condition of Omija. The extract of the roasted Omija was superior in sensory properties to that of the unroasted one.

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Establishment of UPLC method for analysis of liquiritigenin and studies on the processing of licorice for enhancement of liquiritigenin content (감초 지표성분 분석법 확립 및 liquiritigenin의 함량 증대를 위한 감초의 수치에 관한 연구)

  • Lee, Jong-Rok;Jo, Mi-Jeong;Park, Sang-Mi;Kim, Sang-Chan;Park, Sook-Jahr
    • Herbal Formula Science
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    • v.18 no.1
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    • pp.145-154
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    • 2010
  • Objective : Licorice has been used for treating digestive disorder and also recommended as a detoxification agent. Liquiritigenin, a component of licorice, has been reported to have various biological activities. In this study, we aimed to establish the analytical method for liquiritigenin content in licorice and the processing method for the enhancement of liquiritigenin content in licorice. Methods : Processing was accomplished by roasting licorice at $250^{\circ}C$ for indicated time periods (5-20 min). Analysis of liquiritigrnin from roasted licorice was conducted using UPLC(Ultra Performance Liquid Chromatography). Results : We established UPLC method for the analysis of liquiritigenin using water : acetonitrile gradient as mobile phase. Furthermore, we standardized the processing condition of licorice to enhance liquiritigenin content using UPLC method. Processing of licorice was accomplished by roasting at $250^{\circ}C$ for indicated time periods (5-20 min) and by pretreating with 50% of acetic acid or 30% ethanol for 24 h. By roasting licorice, the liquiritigenin contents in the licorice were increased. The best roasting time of licorice was 6 min, while roasting for the time above 8 min resulted in diminishing liquiritigenin contents. Moreover, pretreatment with 50% of acetic acid or 30% ethanol picked up liquiritigenin contents in roasted licorice. Conclusion : The adequate processing condition of licorice for the enhancement of liquiritigenin contents was obtained by pretreating licorice with 50% of acetic acid or 30% ethanol for 24 h and then by roasting at $250^{\circ}C$ for 6 min.

Changes in Bioactive Compounds and Antioxidant Capacity of Coffee under Different Roasting Conditions

  • Song, Jae Lim;Asare, Theophilus Siaw;Kang, Mi Young;Lee, Sang Chul
    • Korean Journal of Plant Resources
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    • v.31 no.6
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    • pp.704-713
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    • 2018
  • Roasting has revealed coffee's potentials as a good source of bioactive compounds. This study was done to investigate the quantitative presence and activity of bioactive compounds including caffeine, chlorogenic acid (CGA), amino acids, and antioxidant capacity on Coffea arabica L. (Guatemala finca San Sebastian) and C. robusta L. (India Azad Hind). Analysis was performed on Green Bean (GB) Medium-Light (ML), Medium (ME) and Medium-Dark (MD) samples of both varieties. From the results, caffeine content was highest in ME samples of both varieties. GB samples of both varieties had high CGA content which decreased after increasing roasting time and temperature. Most amino acids in GB samples was highest, however, glutamic acid, valine, tyrosine, isoleucine, leucine and phenylalanine had highest quantitative increase in ME samples for both varieties. $IC_{50}$ of DPPH and ABTS radical scavenging activity was highest in ML samples of both varieties. $IC_{50}$ of reducing power and total phenolic content was highest in GB sample of both varieties but decreased after increasing roasting conditions. Generally Robusta had the highest quantity of bioactive compounds and antioxidant activity. From this study, the optimal roasting condition for coffee is ME above which there is a significant reduction of bioactive compounds and antioxidant activity.

A Study on the Methionine Content of Cold Storage Broiler in the Cooking (Broiler저장의 온도 및 경시에 따른 Methionine 함량 변화에 관한 연구)

  • 홍종만
    • The Korean Journal of Food And Nutrition
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    • v.1 no.1
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    • pp.7-12
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    • 1988
  • In the view of the fact that data are scare concerning the change of Methionine composition of poultry meat in function of storage temperature and cooking method. The present study was carried out to change in these compounds and the results were summarized as follows. 1. The result of measuring methionine compound of raw material stored under the condition of 5$^{\circ}C$, 1$0^{\circ}C$ for 6 weeks were increased as temperature increases. 2. The result of change in methionine compound of roasting were decreased than raw material It was greatly decreased in the storage for 42 days at 1$0^{\circ}C$ and slightly decreased in the storage for 14 days at 5$^{\circ}C$ 3. When the boiling in the water, methionine compound was decreased than roasting to compare with raw material 4. By the results of this study, one of the best cooking method is roasting, because of the change in methionine compound of roasting is slightly decrease.

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The Changes of Benzo(a)pyrene in Sesame Oil Affected by Processing Conditions (가공조건에 따른 참기름의 benzo(a)pyrene 변화)

  • Jang, Gi-Hwa
    • Journal of the Korean Applied Science and Technology
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    • v.28 no.4
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    • pp.464-471
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    • 2011
  • Sesame oil is a simple pressed oil as unrefined oil. During manufacturing process of roasting-expression, benzo(a)pyrene[B(a)P] formed as a strong carcinogenic substance is cause a social problem. In manufacturing process of sesame oil, it had following the forming pathway of benzo(a)pyrene[B(a)P] as well as minimizing plan of B(a)P formation. Suitable roasting condition by roaster was during 15~20min at $220^{\circ}C$, B(a)P content in sesame oil was $1.35{\sim}1.57{\mu}g/kg$. Between roasting temperature and/or roastingtime and forming amount of B(a)P was showed a linear correlation. As a point of view the turbidity and yield of final product, roasting process of the more regular level was required.

A Study on the Methionine Content of Cold Storage Broiler in the Cooking (냉장계육의 조리시 메치오닌함량의 변화에 대한 연구)

  • 한은해
    • Journal of the Korean Home Economics Association
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    • v.19 no.1
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    • pp.47-52
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    • 1981
  • In the view of the fact that data are scare concerning the change of Methionine composition of poultry meat in function of storage temperature and cooking method. The present study was carried out to change in these compounds and the results were summarized as follows. 1. The result of measuring Methionine compound of Raw material stored under the condition of $5^{\circ}C$, $10^{\circ}C$ for 6 weeks were increased as temperature increases. 2. The result of change in Methionine compound of Roasting were deceased than Raw material It was greatly decreased in the storage for 42 days at 1$0^{\circ}C$ and slightly decreased in the storage for 14 days at $5^{\circ}C$. 3. when the Boiling in the water, Methoinine compound was decreased than Roasting to compare with Raw material 4. By the results of this study, one of the best cooking method is Roasting, Because of the change I Methionine compound of Roasting is slightly decrease.

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