Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Development of Ultrafine Angelica Powder-Added Syrup

초미세 당귀분말 첨가 시럽의 제조 기술 개발

  • Sim, Jae-Sung (Department of Food Science and Technology, Sejong University) ;
  • Choi, Kyeong-Ok (Department of Food Science and Technology, Sejong University) ;
  • Kim, Dong-Eun (Division of Biological Systems Engineering, College of Agriculture, Kangwon National University) ;
  • Sun, Ju-Ho (Division of Biotechnology, School of Bioscience & Biotechnology, Kangwon National University) ;
  • Kang, Wie-Soo (Division of Biotechnology, School of Bioscience & Biotechnology, Kangwon National University) ;
  • Lim, Jung-Dae (Department of Herbal Medicine Resource, Kangwon National University) ;
  • Ko, Sanghoon (Department of Food Science and Technology, Sejong University)
  • 심재성 (세종대학교 식품공학과) ;
  • 최경옥 (세종대학교 식품공학과) ;
  • 김동은 (강원대학교 생물산업공학전공) ;
  • 선주호 (강원대학교 BT특성화학부대학) ;
  • 강위수 (강원대학교 BT특성화학부대학) ;
  • 임정대 (강원대학교 생약자원개발학과) ;
  • 고상훈 (세종대학교 식품공학과)
  • Received : 2008.11.04
  • Accepted : 2009.01.10
  • Published : 2009.02.28
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Abstract

Angelicae gigantis Radix (dried root of Angelica gigas) including major bioactives such as decursin and decursinol angelate provides rich flavors and several healthy benefits. Recent studies have shown that ultrafine powders of herbal medicines provide better physical properties and biological activities. Thus, ultrafine Angelica powder was added into the oligosaccharide syrup to provide flavors and healthy benefits in this study. Angelicae gigantis Radix was pulverized into d(0.1) = 3.220, d(0.5) = 7.822, and d(0.9) = 7.817 $\mu$m respectively using an air-flow mill. The ultrafine Angelica powder was added into the oligosaccharide syrup process with different ratios of water to oligosaccharide syrup at 1:5, 1:8, 1:11, and 1:14. The physicochemical properties such as viscosity and bulk density were measured. The Stokes' law was applied to predict the sedimentation velocity of the added Angelica powder in the syrup. The Angelica syrup prepared in this experiment showed good stability since the Angelica particles precipitated down slowly. The ratio of water to oligosaccharide syrup at 1:11 showed the optimal preparation in terms of the stability and the viscosity. The ultrafine-sized herbal powders such as Angelicae gigantis Radix have potentials for various food and pharmaceutical applications.

Keywords

Acknowledgement

Supported by : 농촌진흥청

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