[논문]Inhibition of Browning and Preference Improvements of Dioscorea batatas through the Addition of Sugar Alcohols and Organic Acids

Lee, Myung-Ki; Yang, Hye-Jung; Kim, Byoung-Mok; Jo, Ae-Ri; Park, Young-Min

doi:10.3746/jfn.2009.14.3.220

Inhibition of Browning and Preference Improvements of Dioscorea batatas through the Addition of Sugar Alcohols and Organic Acids 원문보기

Journal of food science and nutrition, v.14 no.3, 2009년, pp.220 - 225

Lee, Myung-Ki (Korea Food Research Institute) , Yang, Hye-Jung (Korea Food Research Institute) , Kim, Byoung-Mok (Korea Food Research Institute) , Jo, Ae-Ri (Korea Food Research Institute) , Park, Young-Min (Department of Biological Science, Sungkyunkwan University)

Abstract ▼ AI-Helper

In this study, the color value, water solubility, swelling power and sensory evaluation of Dioscorea batatas was examined with the addition of functional additives such as sugar alcohols and organic acids to investigate the browning inhibition and preference of these additives. Treatment with erythritol and citric acid were found to result in the highest hunter L-value, solubility and swelling power relative to the other functional additives. Therefore, erythritol and citric acid were selected as additives for Dioscorea batatas. The Dioscorea batatas containing the mixed additives (erythritol and citric acid) showed higher brightness, water solubility and swelling power than those containing only a single additive. In addition, the color and taste preference determined in the sensory evaluation had higher values when the mixed additives were used.

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문제 정의

The aim of this study was to examine the effects of functional additives, such as sugar alcohols and organic acids, on the browning reaction. We carried out experiments under conditions for quick suspension and tested the water solubility, swelling power, the degree of intensity and sensory evaluation of Dioscorea batatas in the presence of different additives and determined the optimal mixing ratio of the most preferred additives in regards to inhibiting the browning reaction.

제안 방법

An initial sensory evaluation test was carried to determine the most appropriate ratios of powder and water (1:1, 3:1, 5:1, 7:1 and 10:1 (powder : water)) prior to conducting the sensory tests with the addition of functional additives. The color of the suspended solution was the best at the 7:1 and 10:1 ratios; however, there were no significant differences between these two samples.
Both the intensity characteristics in terms of brightness, texture, sweetness and sour taste and the preference test, which was divided into color and flavor, were conducted using a 9-point scale from 1-point (extremely weak) to 9-points (extremely strong).
The control sample was determined to be the roughest in the texture tests, which was conducted by allowing the sample to remain on the tongue after the samples were tasted, where those samples containing the additives were softer than the control. However, no significant differences were observed among the different treatments.
The sensory evaluation was carried by 30 panelists. To determine the most appropriate ratio of powder over water before conducting the sensory evaluation, the ratio was chosen by the preference test of drinking at the ratios of 1:1, 3:1, 5:1, 7:1 and 10:1 (water : powder).

대상 데이터

Dioscorea batatas used in this study was grown in Bukhu-myeon, Andong-si, Gyeongsangbukdo, South Korea, and purchased in April 2008. Sugar alcohols such as erythritol, maltitol, sorbitol, xylitol (Mitsubishi, Japan), mannitol (Dae-Jung, Korea) and organic acids such as citric acid (Sigma, USA), fumaric acid, malic acid (Dae-Jung, Korea), tartaric acid (Kanto, Japan), and succinic acid (Hayashi, Japan) were used in this study as the functional additives.
The sensory evaluation was carried by 30 panelists. To determine the most appropriate ratio of powder over water before conducting the sensory evaluation, the ratio was chosen by the preference test of drinking at the ratios of 1:1, 3:1, 5:1, 7:1 and 10:1 (water : powder).

데이터처리

The sensory evaluation (single additive powders) were analyzed by the one-way analysis of variance (ANOVA) and statistical differences between samples were determined using the Duncan's multiple-range test. The difference between each mixing additive powder was determined by the t-test. A p value <0.
The sensory evaluation (single additive powders) were analyzed by the one-way analysis of variance (ANOVA) and statistical differences between samples were determined using the Duncan's multiple-range test.
a,bSuperscript letters indicate significant difference at α=0.05 as determined by Duncan's multiple range test.
a-cSuperscript letters indicate significant difference at α=0.05 as determined by Duncan's multiple range test.
a-dSuperscript letters indicate significant difference at α= 0.05 as determined by Duncan's multiple range test.
a-dSuperscript letters indicate significant difference at α=0.05 as determined by Duncan's multiple range test.
a-gSuperscript letters indicate significant difference at α=0.05 as determined by Duncan's multiple range test.

이론/모형

Water solubility and swelling power were measured by observing the suspension speed of Dioscorea batatas powders using the modification method of Dubois et al. (23) and Leach et al. (24).

성능/효과

Therefore, erythritol of all the sugar alcohols and citric acid of all the organic acids were determined to be the additives that could most improve the sensory and physicochemical characteristics of Dioscorea batatas subjected to the hot-air drying, since they had higher brightness, solubility, swelling power and taste preferences.

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