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Quality Characteristics of Sulgitteok Added with Lotus Leaf Powder (연잎가루를 첨가한 설기떡의 품질 특성)

  • Yoon, Sook-Ja
    • Korean journal of food and cookery science
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    • v.23 no.4
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    • pp.433-442
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    • 2007
  • This study was conducted to investigate the quality characteristics of Sulgitteok prepared with different ratios of lotus leaf powder, over for 4 days of storage. As the amount of lotus leaf powder increased, the moisture contents of the lotus leaf Sulgitteok decreased; however, this was not consistent for all samples during storage. As the content of the lotus leaf powder increased, the L-values of the lotus leaf Sulgitteok significantly decreased, and the a- and b-values also significantly increased at day 0. The L- and a-values did not show large differences with storage. The total cell count of the lotus leaf Sulgitteok prepared with the 4% lotus leaf powder (LL4) was considerably lower than the other samples at 2 days of storage, indicating that microorganisms were inhibited by increasing amounts of lotus leaf powder. The hardness, gumminess, and chewiness of the lotus leaf Sulgitteok decreased as the amount of lotus leaf powder increased; however, they increased as storage time passed. Increasing amount of lotus leaf powder and the storage time resulted in greater reductions in adhesiveness. Springiness was not significantly different according to the amount of added lotus leaf powder or the storage time. Increasing storage time caused cohesiveness to decreased in all samples except LL2. Also, the results of the sensory evaluation showed that the LL2 lotus leaf Sulgitteok had the highest scores. In conclusion, the lotus leaf Sulgitteok prepared with the 2% lotus leaf powder (LL2) was superior.

Development of Ice Cream Prepared Lotus(Nelumbo nucifera Gaertner) Leaf and Seeds (연잎과 연자육 아이스크림 개발)

  • Hwang, Eun-Hee;Jung, Su-Young;Jung, Dong-Myuong
    • Korean Journal of Human Ecology
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    • v.21 no.2
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    • pp.377-388
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    • 2012
  • The purpose of this study was to determine the content attributes and sensory characteristics of ice cream flavored with lotus leaf and seeds (Nelumbo nucifera Gaertner). Analysis of freeze dried lotus leaf powder produced the following technical results: Freeze dried lotus leaf powder contained moisture 12.2, crude protein 5.9, crude fat 1.2, crude ash 7.0, crude fiber 13.4g/100mg; raw lotus seed powder contained moisture 65.0, crude protein 8.2, crude fat 0.3, crude ash 1.0, crude fiber 10.8g/100mg; freeze dried lotus seed powder contained moisture 14.0, crude protein 17.1, crude fat 1.9, crude ash 4.0, crude fiber 2.8g/100mg. Lotus seed was processed by 4 methods: freeze dried, roasted, freeze dried peeled inner layer, cooked cut peeled inner layer. Analysis of the color value produced the following technical results: freeze dried lotus leaf powder were L(lightness) 14.5, a(redness) 4.4, b(yellowness) 24.0; freeze dried lotus seed powder L 57.3, a 14.4, b 12.0; roasted lotus seed powder L 52.7, a 22.5, b 11.9; freeze dried lotus seed peeled inner layer L 60.0, a 1.4, b 12.3. Proportional lotus ingredients used for ice cream were 1%, 3%, 5%, 7%, 10% for lotus leaves and 1%, 3%, 5% for lotus seeds. The maximum over run ratio for lotus leaf ice cream was 45.3~56.9% at 20~25 minutes operating time. Over run was significantly decreased by increasing the contents of lotus leaf powder. A maximum over run ratio for lotus seed ice cream was 46.1~54.3% at 20~25 operating time. Over run was not significantly different based on content of lotus leaf versus lotus seed. Sensory evaluation of lotus leaf ice cream produced the following results: the highest score was for color of 4.42 and the lowest score was for sweetness of 3.30. The total mean score significantly decreased by increasing the content of lotus leaf powder. Sensory evaluation of lotus seed ice cream produced the following results: the highest score was for cooked cut peeled inner layer type and the lowest was for freeze dried type 3.86. The sensory scores were not significantly different based on the content of lotus seed. Texture was evaluated highest with a rating of 4.21 and the taste was evaluated lowest with a rating of 3.68 For whole evaluation. This study concluded that lotus leaf ice cream demonstrates relative strength in terms of color and taste, and a relative weakness in terms of over run and sweetness. Suitable content of lotus leaf ranged from 1~5%. The lotus seed processed by the cooked cut peeled inner layer method received a higher rating than dried powder for lotus seed ice cream.

Development of Cultural Products Based on Minhwa of the Joseon Dynasty - Focusing on Lotus Flower Painting - (조선시대 민화 <연화도> 콘텐츠를 활용한 문화상품 개발)

  • Jang, Hyun-Joo
    • Journal of the Korean Society of Costume
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    • v.62 no.5
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    • pp.59-72
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    • 2012
  • This study aims to collect Minhwa, or folk painting, particularly the Lotus Flower Painting, to analyze its formative characteristics and related story, and to develop cultural fashion products by utilizing Korean traditional culture and modern flavor based on the results. Lotus flowers grow from mud, but are unstained, and they bloom beautiful flowers. Thus, they symbolize Gunja, a true gentleman who is very learned and proper in behavior. In Buddhism, lotus flowers are divine flowers that have the meaning of the creation of life and the eternal cycle of birth, death and rebirth. Lotus flowers also represent the love between man and woman as well as conjugal harmony and love. Lotus flower painting includes the paintings of the lotus flower alone as well as the paintings of the lotus flower with ducks, white heron, kingfisher, fish, butterfly, crab, or tortoise. Colors that are mostly used in lotus flower paintings is the compatible combination of red and blue (green). Based on these findings, fashion products such as bag accessories, sitting cushions, and kitchen utensils are developed using various designs such as realistically drawn lotus flower, schematized lotus flower, the lotus flower alone, or the lotus flower with kingfisher, crab, or dragonfly, that emphasizing the compatible color combination of red and blue.

Antiserum Preparation of Recombinant Sweet Potato Latent Virus-Lotus (SPLV-Lotus) Coat Protein and Application for Virus-Infected Lotus Plant Detection

  • He, Zhen;Dong, Tingting;Chen, Wen;Wang, Tielin;Gan, Haifeng;Li, LiangJun
    • The Plant Pathology Journal
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    • v.36 no.6
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    • pp.651-657
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    • 2020
  • Lotus is one of the most important aquatic vegetables in China. Previously, we detected sweet potato latent virus from lotus (SPLV-lotus) and found that it has highly significant sequence diversity with SPLV-sweet potato isolates (SPLV-sp). Here, we developed serological methods for the detection of SPLV-lotus in Chinese lotus cultivation areas. Based on the high sensitivity of SPLV-lotus coat protein antiserum, rapid, sensitive and large-scale diagnosis methods of enzyme-linked immunosorbent assay (ELISA) and dot blot in lotus planting area were developed. The established ELISA and dot blot diagnostic methods can be used to detect SPLV-lotus from samples successfully. And our results also showed that the SPLV-lotus and sweet potato isolates appeared clearly distinction in serology. Our study provides a high-throughput, sensitive, and rapid diagnostic method based on serology that can detect SPLV on lotus, which is suggested to be included in viral disease management approach due to its good detection level.

Quality Characteristics of Julpyun Containing Different Levels of Lotus Root Powder (연근가루 첨가량에 따른 연근절편의 품질 특성)

  • Kang, Jae-Hee;Yoon, Sook-Ja
    • Korean journal of food and cookery science
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    • v.24 no.3
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    • pp.392-397
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    • 2008
  • This study examined the quality characteristics of lotus root Julpyun prepared using different ratios of lotus root powder. According to the analyses results, the moisture contents of the lotus root powder-containing samples ranged from 32 to 35%, and the moisture content of the control sample(without added lotus root powder) was 8.5%. The L-values of samples decreased with increasing amounts of lotus root powder however, the a and b values of the samples did not show consistent trend. From the mechanical evaluation results, no consistent trends were found for hardness, springiness, or cohesiveness according to the levels of added lotus root powder. The 10% lotus root Jeolpyun had the highest adhesiveness score, but there were no significant differences between the samples. Gumminess and chewiness increased as the amount of lotus root powder increased, but again there were no significant differences between the samples. According to the sensory evaluation results, the 10% lotus root Jeolpyun received the highest preference scores. Therefore the 10% lotus root Jeolpyun prepared with 900 g of rice flour, 85 g of lotus root powder, 10 g of salt, and 294.5 g of water was chosen as the optimal formulation.

Quality Characteristics of Sponge Cake with Added Lotus Leaf and Lotus Root Powders (연잎과 연근분말을 첨가한 스펀지케이크의 품질 특성)

  • Kim, Hyun-Sun;Lee, Chi-Ho;Oh, Jae-Wook;Lee, Jeong-Hoon;Lee, Si-Kyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.40 no.9
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    • pp.1285-1291
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    • 2011
  • This study was conducted to evaluate the effect of lotus leaf and lotus root powder on the quality characteristics of sponge cake. Percentages of 4, 8 and 12% of two kinds of lotus powder were added to the batter based on flour content. Baking and cooling loss rate, volume and specific loaf volume, crumb color, texture, scanning electron microscopy (SEM) and sensory evaluation of the products were analyzed. The baking and cooling loss rate of the control was lower than cakes with added lotus leaf and lotus root powder. The volume of the control was the largest, and as the amount of lotus leaf and lotus root powder increased, volume and specific loaf volume became smaller. The lightness and yellowness values of the control were higher than those of the experimental cakes, and the loaves with 12% added lotus root powder showed the lowest value. Redness of the experimental cakes increased. In the textual property evaluation, hardness of the control and sponge cakes containing 4% lotus leaf, and lotus root powder appeared to have the lowest value. As the amount of lotus leaf and lotus root powder increased, hardness increased. Springiness showed the same tendency, but cohesiveness of the control revealed the lowest value. The structure of the cake crumb by SEM, revealed that the crumb cells and grains of the experimental cakes were opened and coarse, as the amount of lotus leaf and lotus root powders increased. In a sensory evaluation, sponge cakes containing lotus root powder were preferred rather than those with lotus leaf powder. As a result, good sponge cakes were prepared by adding 4% lotus leaf powder or 8% lotus root powder.

Quality Characteristics of Sponge Cake with Added Lotus Leaf Powder (연잎 분말을 첨가한 스펀지케이크 품질특성)

  • Song, Young-Kwang
    • Journal of the Korean Society of Food Culture
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    • v.28 no.6
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    • pp.651-656
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    • 2013
  • In this study, to explore the use of lotus leaf powder, quality characteristics of sponge cake manufactured with different levels of lotus leaf power were investigated. We discovered that the pH, gravity, and cooling temperature of sponge cake increased as the content of lotus leaf power additive increased compared with those of the control group. Likewise, L and b levels of sponge cake increased with increasing level of lotus leaf power; 20% lotus leaf powder appeared to show the highest L and B levels, but levels were lower than those of the control group. Sponge cake levels of hardness, springiness, and cohesiveness increased as the amount of lotus leaf powder additive increased. In sensory evaluation, overall acceptability of 5% lotus leaf powder was the highest. Thus, it is possible to develop sponge cake with improved health-oriented aspects by addition of 5% lotus leaf powder.

Drying characteristics of lotus root under microwave and hot-air combination drying

  • Joe, Sung Yong;So, Jun Hwi;Lee, Seung Hyun
    • Korean Journal of Agricultural Science
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    • v.47 no.3
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    • pp.519-532
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    • 2020
  • Because lotus root has a short shelf life, the quality easily deteriorates. Thus, the harvested lotus roots are processed into a variety of products. Drying is one of the simplest food preservation methods, which can increase food stability. However, the convective drying method takes a long time and requires high energy consumption. Combination drying methods have emerged to overcome the limitations of the convective drying method. This study investigated the drying characteristics of lotus root and determined the optimal drying model of lotus root depending on the microwave and hot-air combination drying conditions. The lotus root slices (5 mm in thickness and 40 mm in diameter) were dried by different drying conditions that were combined with three microwave power levels (50, 100, and 150 W) and two hot air temperatures (50 and 60℃) at a velocity of 5 m·s-1. Eight drying models were tested to evaluate the fit to the experimental drying data, and the effective moisture diffusion (Deff) values of the lotus root slices dried by combination drying were estimated. The combination drying time of the lotus root was significantly reduced with the high air temperature and microwave power. The effective moisture diffusion (Deff) of lotus root was more affected by the air temperature than microwave power intensity. Logarithmic model was most suitable to describe the drying curve of lotus root in the microwave-hot air combination drying method.

Rheological Properties of Bread Containing Lotus Leaf Powder (연잎 분말을 첨가한 식빵의 유변학적 특성)

  • Lee, Hyun-Joo
    • The Korean Journal of Community Living Science
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    • v.26 no.1
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    • pp.135-143
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    • 2015
  • This study investigates the rheological properties of bread containing lotus leaf powder, added to the bread bases at 1%, 2%, and 3% concentrations. Physical properties of bread with lotus leaf powder were tested using the rapid viscoanalyzer (RVA), a farinogram, an alveogram, and a rheofermentometer. The initial pasting temperature increased with an increase in lotus leaf powder, whereas peak viscosity and, the peak time decreased. According to the farinogram test, consistency and water absorption increased with an increase in the ratio of lotus leaf powder. The p value of the alveogram increased with an increase in lotus leaf powder, whereas L and G values decreased. The fermentation time of the dough increased with an increase in the ratio of lotus leaf powder. The results suggest the potential development of bread containing functional ingredient such as lotus leaf powder based on the rheological properties identified in this study.

Qualitative Characteristics of Jeung-Pyun Following the Addition of Lotus Leaf Powder (연잎가루 첨가량에 따른 증편의 이화학적, 관능적 특성)

  • Kim, Sung-Hyang;Park, Geum-Soon
    • Journal of the East Asian Society of Dietary Life
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    • v.20 no.1
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    • pp.60-68
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    • 2010
  • This study was conducted to evaluate the effects of lotus leaf powder on the qualitative characteristics of Jeung-Pyun (traditional Korean fermented rice cake). To achieve the highest volume and specific volume, 4% lotus leaf powder was required. However the moisture content dropped as the lotus leaf powder was added to the mixture. In addition, pH of Jeung-Pyun decreased the longer it was allowed to ferment, but the pH increased after steaming. We also evalusted the transparency of Jeung-Pyun as lotus leaf powder was added. As the lotus leaf powder was added, the L-value decreased and the a-value and b-value increased. Additionally, the hardness, chewiness and brittleness of Jeung-Pyun increased as more lotus leaf powder was added (p<0.05), but the springiness and cohesiveness did not change. The Jeung-Pyun also became darker and the cells became less uniform as the level of lotus powder increased. A control group of Jeung-Pyun without lotus leaf powder produced the strongest takju flavor, while the sourness decreased as more lotus leaf powder was added. The addition of 2% and 4% lotus leaf powder resulted in the chewiest and most flexible Jeung-Pyun. The results of this evaluation showed that Jeung-Pyun with 4% lotus leaf powder had the best appearance, flavor, texture, and taste, and was generally the most preferred Jeung-Pyun. Finally, SEM evaluation of the Jeung-Pyun, revealed that, higher levels of lotus leaf powder resulted in larger and less consistent pores and bubbles.