Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Dried Shredded Radish and Stir-fry Dried Shredded Radish by Different Drying Methods

건조조건이 다른 무채말랭이 및 무채말랭이 볶음의 품질특성

  • Kim, Ji-Na (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Park, Young-Hee (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Noh, Yun-Young (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Kim, Young (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Kang, Min-Sook (Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
  • 김지나 (농촌진흥청 국립농업과학원) ;
  • 박영희 (농촌진흥청 국립농업과학원) ;
  • 노윤영 (농촌진흥청 국립농업과학원) ;
  • 김영 (농촌진흥청 국립농업과학원) ;
  • 강민숙 (농촌진흥청 국립농업과학원)
  • Received : 2015.09.14
  • Accepted : 2015.10.15
  • Published : 2015.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated changes in the chemical properties and antioxidant activity of dried shredded radish (Raphanus sativus L.). Shredded radishes with a thickness of either 3.5 mm or 7.0 mm were dried using hot air at $45^{\circ}C$ or were sun dried. The degree of browning for the 3.5 mm sun dried radish, the 7.0 mm sun dried radish, the 3.5 mm hot air dried radish and the 7.0 mm hot air dried radish was 0.12, 0.14, 0.04 and 0.04, respectively. The DPPH radical scavenging activity (EDA%) of the hot air dried radish had a higher value than the sun dried radish. In contrast, the ABTS values of the sun dried radishes were higher than the hot air dried radishes. The total polyphenol content of the 7.0 mm and 3.5 mm hot air dried radishes reached high values of 15.99 and 11.62 mg/g, respectively. The total polyphenol contents of the 7.0 mm and 3.5 mm sun dried radishes were 9.63 and 6.77 mg/g, respectively. In sensory evaluation of the stir-fry dried shredded radishes, the 7.0 mm hot air dried sample scored the highest in terms of smell, color, gloss and overall preference. In conclusion, hot air drying ($45^{\circ}C$) and a thickness of 7.0 mm were found to be the optimal conditions for dried shredded radish and stir-fried dried shredded radish products.

Keywords

References

  1. AOAC. 1990. Official methods of analysis, 15th ed., Association of Official Analytical Chemists. Inc., Arlington, VA, USA. p 918
  2. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1203 https://doi.org/10.1038/1811199a0
  3. Choi MK. 2003. Analysis of manganese contents in 30 Korean common foods. J Korean Soc Food Sci Nutr 32(8):1408-1413 https://doi.org/10.3746/jkfn.2003.32.8.1408
  4. Coogan RC, Willis RBH. 2002. Effect of drying and salting on the flavour compound of Asian white radish. Food Chem 77(3):305-307 https://doi.org/10.1016/S0308-8146(01)00350-8
  5. Chung HK. 2009. One thousand years of Korean food Gyeonmunrok. Gyomoon, Paju, Korea. pp 4-25
  6. Dewanto V, Xianzhong W, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J Agric Food Chem 50(17):4959-4964 https://doi.org/10.1021/jf0255937
  7. Giovanelli G, Lavelli V, Pagliarini E, Zanoni B, Spigno P. 2001. The antioxidant activity of tomato. III. effect of processing technologies on oxidant and heat damage. Acta hort 542:217-220
  8. Gil MI, Ferreres F, Tomas-Barberan FA. 1999. Effect of postharvest storage and processing on the antioxidants constituents (flavonoids and vitamin C) of fresh-cut spinach. J Agric Food Chem 47(6):2213-2217 https://doi.org/10.1021/jf981200l
  9. Hendel CE, Bailey GF, Taylor DH. 1950. Measurement of non-enzymatic browning of dehydrated vegetable during storage. Food Techol 14:344
  10. Harbaum B, Hubbermann EM, Zhu Z, Schwarz K. 2008. Impact of fermentation on phenolic compounds in leaves of pak choi (Brassica pamperstris L. ssp. chinensis var. communis) and Chinese leaf mustard (Brassica juncea Coss). J Agric Food Chem 56(1):148-157 https://doi.org/10.1021/jf072428o
  11. Jimenez EA, Jimenez JI, Pulio R, Saura-C F. 2001. Antioxidant activity of fresh and processed edible seaweeds. J Sci Food Agric 81(5):530-534 https://doi.org/10.1002/jsfa.842
  12. Jeon HN, Kim HJ, Soung YO. 2003. Effects of Kimchi solvent fractions in anti-oxidative enzyme activities of heart, kidney and lung of rabbit fed a high cholesterol diet. J Korean Soc Food Sci Nutr 32(2):250-255 https://doi.org/10.3746/jkfn.2003.32.2.250
  13. Koeppen BH, Roux DG. 1966. C-glycosylflavonoids. The chemistry of aspalathin. Biochem J 99(3):604-609 https://doi.org/10.1042/bj0990604
  14. Kwon YS, Kim Y, Choe JS, Lee JY. 2014. A study on the recipe of Byung-Kwa-Ryu (Korean rice cake and cookie) in the old cookbooks of Jong-Ga (head & noble family). Korean J Food Culture 29(1):61-83 https://doi.org/10.7318/KJFC/2014.29.1.061
  15. Kim MH. 1990. Effect of prereatments prior to conventional dehydration of dried product quality. J Biochem Eng 4:30-37
  16. Kim JY, Lee YS. 1997. The effect of kinchi intake on lipid contents of body and mitogen response of spleen lymphocytes in rats. J Korean Soc Food Sct Nutr 26(6):1200-1207
  17. Lee HG. 2006. Food composition table 1. 7th ed. Park HJ (ed). National Rural Resources Development Institute, RDA, Jeonju, Korea. pp 120-123
  18. Lee WY, Cha WS, Oh SL, Cho YJ, Lee HY, Lee BS, Park JS, Park JH. 2006. Quality characteristics of dried radish (Raphanus sativus) by drying methods. Korean J Food Preserv 13(1):37-42
  19. Lee SH, Hwang IK, Lee YR, Joung EM, Jeong HS, Lee HB. 2009. Physicochemical characteristics and antioxidant activity of heated radish (Raphanus sativus L.) extracts. J Korean Soc Food Sci Nutr 38(4):490-495 https://doi.org/10.3746/jkfn.2009.38.4.490
  20. Lee JH, Kim HJ. 2009. Vacuum drying kinetics of Asian white radish (Raphanus sativus L.) slices. J Food Sci Tech 42(1):180-186
  21. Park CS, Park CJ, Jeon CH, Kim DH, Cha MS. 2006. Manufacturing process of functional mumalangi kimchi adding medicinal plants. Korea patent No. 10-0663592
  22. Park CS, Kim ML. 2006. Functional properties of Angelica gigas Nakai leave (AGL) extracts and quality characteristics of mumalangi kimchi added AGL. Korean J Food Cook Sci 23(5):728-735
  23. Ryu KD, Chung DH, Kim JK. 2000. Comparison of radish cultivars for physicochemical properties and Kakdugi preparation. Korean J Food Sci Technol 32(3):681-690
  24. Ryu SH, Jeon YS, Moon JW, Lee YS, Moon GS. 1997. Effect of kimchi ingredients to reactive oxygen species in skin cell cytotoxicity. J Korean Soc Food Sci Nutr 26(6):998-1005
  25. Seo HJ. 2011. Method for manufacturing slices of radish dired. Korea patent No. 10-1058792
  26. Song YB, Choi JS, Lee JE, Noh JS, Kim MJ, Cho EJ, Song YO. 2010. The antioxidant effect of hot water extract from the dried radish (Raphanus sativus L.) with pressurized roasting. J Korean Soc Food Sci Nutr 39(8):1179-1186 https://doi.org/10.3746/jkfn.2010.39.8.1179
  27. Yoo JI. 2005. Seasoned cuttlefish and semi-dried slices of radish. Korea patent No. 10-0522470
  28. Yoon HM. 2005. Method for manufacturing slices of radish dried and seasoned with soybean and the slices manufactured by the same. Korea patent No. 10-0472192

Cited by

  1. 가공방법이 다른 자색무(보르도무, 수박무)차의 품질 특성 및 항산화 활성 vol.30, pp.5, 2015, https://doi.org/10.9799/ksfan.2017.30.5.908
  2. Investigation of Drying Kinetics and Color Characteristics of White Radish Strips under Microwave Drying vol.43, pp.3, 2015, https://doi.org/10.5307/jbe.2018.43.3.237
  3. Physicochemical Characteristics of Wintering Radish Produced in Jeju Island by Different Processing Methods vol.50, pp.7, 2015, https://doi.org/10.3746/jkfn.2021.50.7.748