• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.10a
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• pp.117-117
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• 2018

강황(Curcuma longa L.)은 생강과(Zingiberaceae)에 속하는 다년생 아열대 초본 식물로, 약 40여 종이 존재한다고 알려져 있으며, 특유한 맛과 향기가 있어 세계적으로 널리 이용되고 있다. 현재 국내에는 전남 진도를 중심으로 경남, 제주 등으로 재배지역이 확대되고 있으며, 생산량이 증가하는 것으로 나타나고 있다. 한편, 강황은 우리나라에서 한약재와 식품원료로 구분하여 사용되고 있으며, 한약재 강황은 대한 민국약전을 근거로 규격품 한약재로서 품질관리가 이루어지고 있다. 특히, 국내산 강황은 대한민국약전의 지표성분 함량(쿠르쿠민, 데메톡시쿠르쿠민 및 비스데메톡시 쿠르쿠민의 합 3.2 % 이상)의 기준 규격에 미달되어 대부분 식품원료로 사용되고 있는 실정이다. 따라서, 본 연구는 강황의 비닐하우스 재배를 통해 한약재 활용 가능성을 알아보기 위해 수행되었다. 본 시험은 한약진흥재단 한약자원개발본부 시험포에서 수행되었으며, 강황 종근은 진도 재배 농가를 통해 수집되었다. 2017년 4월 20일에 일반 노지와 비닐하우스에 각각 정식하였다. 수확은 정식 후 200일에 각 실험구의 강황을 채취하여 초장, 엽수, 경경, 경수, 생체중, 건물중 등 생육 특성을 조사하였으며, 쿠르쿠민 함량 분석은 식품의약품안전처 고시법에 따라 HPLC를 이용하여 동시 분석 하였다. 하우스 재배가 강황의 생육에 미치는 영향을 살펴본 결과, 초장은 하우스 재배가 노지 재배에 비해 약 65% 높게 나타났으며, 엽수, 경경, 경수는 약 15~68% 높게 나타났다. 쿠르쿠민 함량은 하우스 재배가 노지 재배에 비해 약 53% 높게 나타났지만, 대한민국약전의 기준 규격에는 미달되었다. 따라서 본 연구 결과는 강황을 비닐하우스에서 재배할 때 생산성과 지표성분을 각각 68%, 53% 증수시켰지만, 한약재로 활용할 수 있는 기준 규격에는 못 미치는 것으로 나타났다. 향후, 강황 해외 지역종 수집 및 재배를 통하여 한약재 품질규격에 적합한 국내산 강황 재배기술 개발을 위한 기초자료로 활용이 가능할 것으로 사료된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.177-184
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• 2017

The objective of this study was to determine the quality characteristics and antioxidant activities of Yaksik prepared with different amounts of turmeric powder. Turmeric powder was incorporated into Yaksik at different levels containing 1.7, 2.8, and 3.9% based on the total weight of ingredients. Moisture contents of Yaksik were 41.45~44.93% and increased with higher amount of turmeric powder. Ash and crude lipid contents did not show any significant differences between control and samples. The control group showed higher sweetness and lower pH than the other groups, and sweetness decreased and pH increased upon addition of turmeric powder. In the chromaticity determination, L value decreased while a and b values increased as turmeric powder increased. The total polyphenol and flavonoid contents proportionally increased with levels of turmeric powder. The antioxidant activities measured by DPPH and ABTS radical scavenging activities as well as reducing power were significantly higher than those of the control and proportionally increased as turmeric powder increased. In the sensory evaluation, control and Yaksik made with 1.7% addition of turmeric powder showed the highest preference in terms of color, taste, texture, and overall acceptance. These results suggest that turmeric powder may be a useful ingredient in Yaksik to improve quality and sensory properties.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.132-140
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• 2011

The objective of this study is to evaluate the quality characteristics of turmeric powder Dasik, a Korean traditional cookie, prepared by different additions of turmeric powder(0%, 1%, 2%, 3%, 4%). The result of the study is as follows. As the level of turmeric powder in the formulation increased, the moisture contents of the samples increased. As the content of the turmeric powder increased, the L-values of the turmeric powder Dasik significantly decreased, and the a- and b-values also significantly increased. Also, the hardness, gumminess, springiness, cohesiveness and chewiness of the turmeric powder Dasik increased, whereas its adhesiveness decreased as the amount of turmeric powder increased. The sensory evaluation results showed that the 2% turmeric powder sample showed the highest preference scores; therefore, the 2% turmeric powder Dasik prepared with 98g of flour, 2g of turmeric powder, and 80g of honey was chosen as the most preferred product. It is expected that the development of Dasik added with functional food such as turmeric powder can influence the use of turmeric and increase the consumption of Korean traditional cookies.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.296-303
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• 2017

Curcuma powder, having a significantly higher electron donating ability than glutinous rice flour (p<0.001), was added into hwajeon at 0-5% concentrations. There was no significant difference in the moisture content of hwajeon depending on the curcuma content, which was attributed to a similar water-holding capacity of curcuma powder and glutinous rice flour when subjected to hot water. As the curcuma content increased, the redness of dough and hwajeon increased, and the lightness of hwajeon decreased to a higher degree than that of dough. With the addition of curcuma, hardness of hwajeon increased and its adhesiveness decreased, presumably due to the increased content of amylose relative to amylopectin. Sensory evaluation revealed that the strong flavor of curcuma was a negative determinant of the preference for hwajeon. Nevertheless, total reducing capacity and 2.2'-diphenyl-1-picrylhydrazyl radical scavenging activity increased in proportion to the curcuma content in hwajeon (p<0.001).

• Food Science and Preservation
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• v.22 no.1
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• pp.78-83
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• 2015

This study was conducted to promote the utilization of fish paste with 0, 2, 3, and 4% added Curcuma aromatica powder. The moisture, crude protein, crude lipid, and crude ash contents of the used Curcuma aromatica powder were 11.15, 6.25, 2.36, and 9.98%, respectively. For the Hunter color values, the L, a values of the fish paste decreased with increasing concentrations of Curcuma aromatica powder, while the b values appreciated. In the folding test, whose results reveal the flexibility of the fish paste, all the test samples showed AA results. In the texture meter test, the hardness, cohesiveness, and springiness increased with increasing concentrations of Curcuma aromatica powder, but the gumminess and brittleness of the fish paste were reduced. In the sensory evaluation, the color and taste of the fish paste with 3% added Curcuma aromatica powder were preferred over those of the other fish pastes. These results suggest that Curcuma aromatica powder can be applied to fish paste to achieve high quality and functionality.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.324-330
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• 2017

The aim of this study was to determine quality characteristics of the curry sauce fortified using Curcuma aromatica Salisb. powder with and without fermentation. Here, the sensory, physicochemical, and antioxidant activity characteristics of the fortified curry sauces were measured. The L, b values of the samples containing the fermented C. aromatica Salisb. were significantly higher than those of the control (p<0.05). The total phenol content of the experimental groups was significantly higher than that of the control (p<0.05). There were no significant differences between the control and the sample fortified with fermented C. aromatica Salisb. (FC1) in the acceptance attributes of curry, spiciness and bitterness. Furthermore, the overall acceptance was similar enough to show no differences between the control and FC1. Thus, we can conclude that the curry sauce fortified using the fermented C. aromatica Salisb. by 1% was successfully developed in the competitive HMR market to promote antioxidant activity without decreasing the sensory characteristics.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.481-489
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• 2010

This study was conducted to identify the optimal mixing ratios of turmeric powder or beet powder for the production of jelly. To establish the amount of turmeric powder or beet powder that could be added to jelly, physicochemical sensory characteristics and textural properties were measured. Specifically, jellies were prepared using gelatin containing turmeric powder or beet powder at ratios of 0.5, 1, 1.5 and 2%(w/w). Sensory evaluation of color, appearance, sweetness, chewiness, springiness, hardness, transparency and overall acceptability of jelly prepared using 0.5% turmeric powder resulted in a high score. Similarly, the color, appearance, sweetness, chewiness, springiness, transparency and overall acceptability of jelly prepared using 1% beet powder received a high score. Taken together, the results of this study suggest that turmeric and beet can be useful in the production of high quality jelly.

• Journal of Life Science
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• v.25 no.1
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• pp.75-83
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• 2015

Curcuma longa L. (CL), a traditional medicinal plant, is well known as a functional food ingredient. The major component of CL is a curcumin of anthocyanin family that has multi-functions such as antimicrobial, anticancer, and antioxidant activity. In this study, fermented milk containing CL was prepared using a mixed strain culture (Bifidobacterium bifidus, Streptococcus thermophilus, Lactobacillus acidophilus), and its physicochemical properties were characterized. In addition, inflammatory cytokine-modulating effects of the fermented milk were also investigated. As regards the properties of fermented milk, the growth rate of lactic acid bacteria in fermented milk containing CL was found to be remarkably more rapid than control. During fermentation, caseins and whey proteins were observed to be partially hydrolyzed, and lactic acid and acetic acid were produced in larger amounts than in the control. The sensory score of fermented milk containing CL was lower than control, owing to its bitter taste and strong flavor. RAW 264.7 cells treated with CL fermented milk supernatant showed no cytotoxicity. Inflammatory cytokines such as tumor necrosis factor-alpha (TNF-${\alpha}$) and interleukin-6 (IL-6) were significantly produced by fermented milk with CL, compared to control. The secretion of nitric oxide (NO) from RAW 264.7 cells significantly increased relative to the control. Results from the present study suggested that CL could be used as a natural immunomodulating ingredient for making yogurts, beverages, and other products.

• Korean Journal of Medicinal Crop Science
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• v.12 no.1
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• pp.85-88
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• 2004

This study was carried out to obtain basic information on cultivation of Curcuma longa L. in southern part of Korea. The results were summaried as follows. Mulching of both transparent polyethylene film and black polyethylene film improved the soil characters such as soil porosity and soil moisture content. The rate of emergency after winter was increased by mulching. Growth of Curcuma longa L. was accelerated by mulching of transparent polyethylene film and black polyethylene film mulched.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.1
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• pp.427-434
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• 2018

This study was conducted to investigate the effects of turmeric powder on jeung-pyun. Turmeric jeung-pyun containing 0%, 0.5%, 1%, 1.5%, and 2% turmeric powder was prepared and the moisture, pH, sugar, color, texture, DPPH and sensory properties of the samples were measured. Moisture contents of jeung-pyun were 51.26~51.99% and there were significant differences among the samples(p<0.001). The L-values were significantly decreased with increasing turmeric powder content. The b-value was low in the control and there were significant differences among the samples(p<0.05). Texture profile analysis showed that there were no significant differences among the groups in hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness. The hardness was the lowest in the control group and increased with increasing turmeric powder content. The antioxidant activities as measured by DPPH increased with increasing turmeric powder content (p<0.001). In the sensory evaluation, 1% addition of turmeric powder showed the highest preference in terms of color, taste, flavor, texture and overall preference(p<0.001). As determined by this study, the addition of 1% turmeric powder was the most favorable method for making use of turmeric powder in the production of jueng-pyun.