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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.6
- 수록면
- 369 - 377 (9page)
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This study was conducted to investigate the effects of superheated steam (SHS) on volatile compounds and the quality characteristics of onion. Onion samples were treated by SHS at various steam temperatures (100~300℃) for 1 min. Thiosulfinates and pyruvic acid were reduced by SHS treatment. The absorbance values obtained for thiosulfinates, the odor-causing compounds in onions, treated by were 0.889, 0.085, 0.049, 0.049, and 0.045, while that of the untreated control sample was 1.587. The pyruvic acid contents of onions treated by SHS were 7.57, 5.85, 1.66, 0.47, and 0.26 mg/mL, while that of the untreated control sample was 8.00 mg/mL. Volatile compounds such as, dipropyl trisufide, 1,3-propanedithiol, methyl thiirane, methyl propyl trisulfide, diallyl disulfide, 1-(methylthio)-1-propene, 1,1-thiobis-1-propene, 1,1-sulfinyl bispropane, dimethyl tetrasulfide, methyl propenyl disulfide, dimethyl trisulfide, and diallyl disulfide were reduced by SHS treatment. The results showed that antioxidant activities in the of onion samples were improved by SHS treatment. The hardness and chewiness of onions treated by SHS were significantly lower than those of the untreated control onion sample. Sensory evaluation suggested that SHS could help lower off-flavors in and enhance the palatability of onions. These results suggest that the application of SHS treatment to onions can decrease their off-flavors, change their textural attributes, and promote their sensory properties.
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참고문헌 (34)
참고문헌 신청
[학술지(정기간행물)] - Ra KS / 1997 / Antioxidant activity of solvent extract from onion skin / Korean J Food Sci Technol 29 : 595 ~ 600
[학술지(정기간행물)] - Kim MY / 2001 / Effects of onions on the quality characteristics of strawbery jam / Korean J Soc Food Cookery Sci 17 : 316 ~ 322
[학술지(정기간행물)] - Miean KH / 2001 / Flavonoid(myricetin, quercetin, kaempferol, luteolin, and apigenin)content of edible tropical plants / J Agric Food Chem 49 : 3106 ~ 3112
[학술지(정기간행물)] - 전선영 / 2011 / 건강기능식품 기능성원료로서 창녕양파추출액의 지표성분 Quercetin 분석법 / 한국식품영양과학회지 40 (4) : 565 ~ 569
[학술지(정기간행물)] - Sheo HJ / 1993 / Effects of onion juice on toxicity of lead in rat / J Korean Soc Food Nutr 22 : 138 ~ 143
[학술지(정기간행물)] - Kim MY / 2001 / Effects of onions on the quality characteristics of strawbery jam / Korean J Soc Food Cookery Sci 17 : 316 ~ 322
[학술지(정기간행물)] - Miean KH / 2001 / Flavonoid(myricetin, quercetin, kaempferol, luteolin, and apigenin)content of edible tropical plants / J Agric Food Chem 49 : 3106 ~ 3112
[학술지(정기간행물)] - 전선영 / 2011 / 건강기능식품 기능성원료로서 창녕양파추출액의 지표성분 Quercetin 분석법 / 한국식품영양과학회지 40 (4) : 565 ~ 569
[학술지(정기간행물)] - Sheo HJ / 1993 / Effects of onion juice on toxicity of lead in rat / J Korean Soc Food Nutr 22 : 138 ~ 143
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UCI(KEPA) : I410-ECN-0101-2018-059-003060777