흑토란의 식품재료화를 위한 숙성 조건에 따른 토란의 특성 및 관능 최적화

토란;흑토란;숙성;이화학적 특성;항산화 활성;관능 최적화;641

생활과학대학 식품영양학과 ;

University:서울대학교 대학원

关键词: 토란;    흑토란;    숙성;    이화학적 특성;    항산화 활성;    관능 최적화;    641;   

Others  :  http://s-space.snu.ac.kr/bitstream/10371/133963/1/000000131856.pdf

美国|英语

来源: Seoul National University Open Repository

【 摘 要 】

Physicochemical properties, antioxidant capacities, and sensory optimization of taro(Colocasia esculenta) under different aging conditions were investigated to develop black taro. Black taros were processed by three steps(Steaming: 95±3℃-1h, Aging: 85,90,95℃-20,40,60h, Drying: 60℃-24h) and grinded for each experiment. Black taro showed the increased values in crude fiber contents and browning index compared to raw taro. Calcium oxalate contents, reducing sugar contents, moisture contents, and lightness values were decreased while processing. The improvement in total polyphenol content and antioxidant capacity(DPPH, ABTS, FRAP) were observed in the black taros which were aged in higher temperature. Response surface methodology was used for sensory optimization and the optimum aging conditions with the highest acceptances were 88.73℃-39.50h for taste, and 88.82℃-42.60h for overall acceptance.