Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 이현규 | - |
dc.date.accessioned | 2022-10-24T00:01:34Z | - |
dc.date.available | 2022-10-24T00:01:34Z | - |
dc.date.issued | 2021-02 | - |
dc.identifier.citation | Korean Journal of Food Science and Technology, v. 53, NO 1, Page. 85-91 | en_US |
dc.identifier.issn | 0367-6293 | en_US |
dc.identifier.uri | http://koreascience.or.kr/article/JAKO202111037332879.page | en_US |
dc.identifier.uri | https://repository.hanyang.ac.kr/handle/20.500.11754/175702 | - |
dc.description.abstract | The physicochemical properties of deodeok (Codonopsis lanceolate) was investigated in relation to the different steaming time and cycles of steaming and drying (S/D). Additionally, the quality characteristics of Makgeolli with different amount (0-0.45%) of steaming and drying deodeok (SD) were measured comparison to non-steaming and drying deodeok (NSD). L* values of deodeok tended to decrease as the number of S/D cycles and steaming times increased, while BI showed the opposite trend for L* values. Reducing sugar increased significantly from 1 to 3 S/D cycles and decreased thereafter (p˂0.05). Also, processed with steaming for 4 h and 5 S/D cycles had the highest antioxidant properties. Principal component analysis (PCA) revealed that the S/D process notably influenced the properties of deodeok. Quality characteristics of Makgeolli showed that 0.45% SD resulted in higher antioxidant properties than control or NSD. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Korean Society of Food Science and Technology | en_US |
dc.subject | deodeok (Codonopsis lanceolate); steaming; drying; makgeolli; antioxidant properties | en_US |
dc.title | Effects of steaming and drying processing on Korean rice wine (Makgeolli) with deodeok (Codonopsis lanceolate) | en_US |
dc.type | Article | en_US |
dc.relation.no | 1 | - |
dc.relation.volume | 53 | - |
dc.identifier.doi | 10.9721/KJFST.2021.53.1.85 | en_US |
dc.relation.page | 85-91 | - |
dc.relation.journal | Korean Journal of Food Science and Technology | - |
dc.contributor.googleauthor | Jeong, Minah | - |
dc.contributor.googleauthor | Lee, Kwang Yeon | - |
dc.contributor.googleauthor | Lee, Hyeon Gyu | - |
dc.relation.code | 2021028632 | - |
dc.sector.campus | S | - |
dc.sector.daehak | COLLEGE OF HUMAN ECOLOGY[S] | - |
dc.sector.department | DEPARTMENT OF FOOD & NUTRITION | - |
dc.identifier.pid | hyeonlee | - |
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