Angelica gigas Nakai (A. gigas) easily changes its color during storage, and appropriate thermal treatment can improve storage stability through inactivation of enzymes such as polyphenol oxidase. Therefore, this study was performed to determine quality characteristics of dried A. gigas in response to high-temperature-short-time (HTST) treatment during storage. Dried A. gigas were treated at 120-180℃ for 10 min, the samples were stored at 4℃ and 50℃ for 10 weeks, and used for the analysis of qualities. Concerning the color values, the sample treated at 120℃ was similar to the control, and the color change was large when treated above 180℃. However, color difference (△E* ab) was lower in treated samples than in control. Browning index was similar for all the samples except for the sample treated at 180℃. Functional qualities (phenolics content, antioxidant activities, and level of major components) showed a slight difference according to storage periods in all samples without control, and nodakenin content was observed in control. The results of this study showed that HTST treatment improved storage stability such as stability of colors and browning index in dried A. gigas during storage, and the appropriate treatment temperature was 120℃ in terms of stability in color and browning index.

Abstract
서 론
재료 및 방법
    1. 참당귀 고온단시간처리 및 저장 조건
    2. 분석 시료 조제
    3. 저장기간에 따른 품질특성 평가
    4. 통계분석
결과 및 고찰
    1. HTST 처리에 따른 참당귀의 저장 중 색도 변화
    2. HTST 처리에 따른 참당귀의 저장 중 갈변도 변화
    3. HTST 처리에 따른 참당귀의 저장 중 항산화 특성 변화
    4. HTST 처리에 따른 참당귀의 저장 중 주요 성분 함량
    5. HTST 처리에 따른 참당귀 저장기간과 품질요소간의상관성 분석
요약 및 결론
References

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