The effect of different pretreatments followed by enzyme reaction on preparing shape-retaining softened burdock

•The hardness of raw burdock decreased by 15% by pectinase treatment (ENZ).•Burdock could be softened by −92.6% by heating followed by freeze-drying (HFD).•The combination of HFD and ENZ produced the most softened burdock.•At the most effective softening condition, the amount of chlorogenic acid was the most. To prepare texture-softened burdock that maintains its original shape, the effect of three different pretreatments before pectinase reaction (ENZ) up to 3 h: heating and drying (HD), freeze-thawing after heating and then drying (HFTD), or freeze-drying after heating (HFD) was compared. The hardness of raw burdock could be decreased by 15% after ENZ up to 3 h. The order of hardness by pretreatment was HFD (−93.3%)