This study was investigated the quality characteristics and antioxidant of dried Dioscorea bulbifera with various pre-soaking concentrations of oligosaccharide. Dioscorea bulbifera are prepared by additions of 0, 4, 6, 8 and 10% oligosaccharide solution, and dried at 50℃. The effects of pre-soaking percent of Dioscorea bulbifera slices were evaluated by the moisture, soluble solid, pH, titratable acidity, color, browning degree, texture, antioxidant activities and sensory test. According to the percent of pre-soaking oligosaccharide solution was increased, the moisture was increased but soluble solids and titratable acidity were decreased. With respect to the result of colors, Dioscorea bulbifera slices that underwent the 10% pre-soaked process (85.86%) were lighter than control (73.88%). However, the redness and yellowness scores were the lowest than control. The springiness and cohesiveness of texture showed no significant differences among all groups. Gumminess and chewiness of texture results were increased according to per-soaking concentration increase. Also the polyphenol, flavonoid and DPPH (α, α-diphenyl-β-picrylhydrazyl) and ABTS [2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activities were significantly increased with increasing immersion concentration. The Dioscorea bulbifera slices supplemented with 6% pre-soaking oligosaccharide solution treatment showed the highest total sensory score. The results of our study indicated that when pre-soaking oligosaccharide solution is used to immerse the Dioscorea bulbifera slice, it has browning inhibition and antioxidant effect.

서 론
 재료 및 방법
  1. 재료
  2. 둥근 건조마의 제조
  3. 수분함량, 가용성 고형분, pH 및 적정 산도 측정
  4. 색도 및 갈변도 측정
  5. Texture 측정
  6. 관능검사
  7. 총 폴리페놀 함량 및 DPPH, ABTS 소거능 측정
  8. 통계처리
 결과 및 고찰
  1. 당 침지 후 건조 둥근 마의 수분함량, 가용성 고형분,pH 및 적정산도 측정
  2. 당 침지 후 건조한 둥근 마의 색도 및 갈변도 측정
  3. 건조한 둥근 마의 texture 측정
  4. 관능검사
  5. 당 침지 농도에 따른 둥근 마의 폴리페놀 및 플라보노이드 함량 및 DPPH, ABTS 소거활성
 요약 및 결론
 감사의 글
 References

• 조혜민(건국대학교 식품생명과학부) | Hye Min Jo (Division of Food Bioscience, Konkuk University)
• 김희영(건국대학교 식품생명과학부) | Hee Young Kim (Division of Food Bioscience, Konkuk University)
• 허유정(건국대학교 식품생명과학부) | Yoo Jeong Heo (Division of Food Bioscience, Konkuk University)
• 김경지(건국대학교 식품생명과학부) | Gyeong-Ji Kim (Division of Food Bioscience, Konkuk University)
• 송다혜(서울과학기술대학교 식품공학과) | Da Hye Song (Dept. of Food Science and Technology, Seoul National University of Science & Technology)
• 김인수(건국대학교 생명공학과) | In-Su Kim (Dept. of Biotechnology, Konkuk University)
• 윤진아(케이씨대학교 식품과학부) | Jin-A Yoon (Division of Food Science, KC University)
• 정강현(서울과학기술대학교 식품공학과) | Kang-Hyun Chung (Dept. of Food Science and Technology, Seoul National University of Science & Technology)
• 안정희(건국대학교 식품생명과학부) | Jeong Hee An (Division of Food Bioscience, Konkuk University) Corresponding author