Development of Ultrafine Angelica Powder-Added Syrup

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 activ...

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Bibliographic Details
Published inFood Engineering Progress Vol. 13; no. 1
Main Authors Sim, J.S., Sejong University, Seoul, Republic of Korea, Choi, K.O., Sejong University, Seoul, Republic of Korea, Kim, D.E., Kangwon National University, Chuncheon, Republic of Korea, Sun, J.H., Kangwon National University, Chuncheon, Republic of Korea, Kang, W.S., Kangwon National University, Chuncheon, Republic of Korea, Lim, J.D., Kangwon National University, Chuncheon, Republic of Korea, Ko, S.H., Sejong University, Seoul, Republic of Korea
Format Journal Article
LanguageKorean
Published 01.02.2009
Subjects
Angelica gigas Nakai
Angelica syrup
SEDIMENTACION
SEDIMENTATION
ultrafine powder
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Summary: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 ㎛ 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.
Bibliography:Q01
2010001376
ISSN:1226-4768