• 한국식품조리과학회지
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• 제31권3호
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• pp.318-327
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• 2015

This study was conducted to investigate the physical, textural and sensory properties of Seolgiddeok prepared with different amount of radish leaf powder, and stored for 3 days. The moisture content decreased gradually during storage and the decrease was less in the groups with radish leaf powder than in the control. The color L value decreased significantly as the amount of radish leaf powder increased, while the redness (a) and yellowness (b) both increased. Measurements with a texture analyzer, showed that the hardness, chewiness, gumminess and adhesiveness of Seolgiddeok tended to decrease in proportion to the amount of radish leaf powder in the formula. The gelatinization properties of Seolgiddeok were investigated by amylograph. Breakdown and setback in Seolgiddeok were low following the addition of radish leaf powder. In the sensory evaluation, Seolgiddeok with radish leaf powder was superior in flavor, chewiness, and softness than the control. Seolgiddeok with 3% radish leaf powder had the highest overall acceptability score. Therefore, we concluded that the addition of radish leaf powder to Seolgiddeok improves the sensory characteristics and delays retrogradation.

• 동아시아식생활학회지
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• 제25권3호
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• pp.502-512
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• 2015

This study was conducted to investigate the physical, textural and sensory properties of sponge cake prepared with different amounts of radish leaf powder. The specific gravity and viscosity of cake batter and cooking loss of cake increased with an increasing amount of radish leaf powder, whereas specific loaf volume and moisture content of cake decreased. Lightness, redness and yellowness of crust and crumb decreased with increasing radish leaf powder content. Measurements using a texture analyzer showed that hardness, chewiness, gumminess, adhesiveness and fracturability of sponge cake tended to increase in proportion to the amount of radish leaf powder in the formula. In the sensory evaluation, sponge cake prepared with 5% radish leaf powder was similar to the control in terms of moistness, softness, chewiness and springiness. These results suggest that adding 5% radish leaf powder is the best substitution ratio for sponge cake.

• Preventive Nutrition and Food Science
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• 제16권1호
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• pp.1-7
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• 2011

The purpose of this study was to investigate the effect of enzyme-treated radish (Raphanus sativus L.) leaves on lipid metabolism in rats fed a high fat diet. Rats were divided into four experimental groups which were composed of a high fat diet group (HF group), a high fat diet with 10% radish leaf powder-supplemented group (MA group), a high fat diet with 5% enzyme-treated radish leaf powder-supplemented group (MB group) and a high fat diet with 10% enzyme-treated radish leaf powder-supplemented group (MC group). Total dietary fiber content of enzyme-treated radish leaves were greater than untreated radish leaves. Body weight gain and food efficiency ratio (FER) of the HF group increased compared to the MA, MB and MC groups. The serum total cholesterol, LDL-cholesterol and atherogenic index contents in the radish leaf powder-supplemented groups were lower than that of the HF group, while those values for the MB and MC groups were significantly lower than that of the HF group. The serum HDL-cholesterol contents of the MB and MC groups increased compared to the HF group. The hepatic triglyceride contents of the MA, MB and MC groups decreased compared to the HF group. In fact, the hepatic triglyceride contents of the MB and MC groups were significantly lower than the MA group. The hepatic total cholesterol contents of the MB and MC groups significantly decreased compared to those of the HF group. The fecal total cholesterol contents of the MA, MB and MC groups significantly increased compared to those of the HF group. These results indicate that supplementation with enzyme-treated radish leaves increase the useful fiber contents. Furthermore, it may have a pronounced impact on lipid metabolism of serum and liver in rats fed a high fat diet.

• Asian-Australasian Journal of Animal Sciences
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• 제32권3호
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• pp.413-420
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• 2019

Objective: This study investigated the effects of dry radish leaf and root on the quality of pork patties during refrigeration storage. Methods: The patties were divided into the following three groups: the control containing 0% dry radish leaf root powder, RL1 containing 0.5% dry radish leaf root powder, and RL2 and RL3 containing 1% and 2% dry radish leaf root powder, respectively. Proximate composition, pH, cooking loss, microbial analysis, lipid oxidation analysis, color, texture profile analysis and sensory test were performed. Results: Moisture, crude protein, and crude ash contents in RL2 and RL3 were significantly higher than those in other groups (p<0.05), whereas crude fat contents in RL2 and RL3 were significantly lower than other groups (p<0.05). Lightness was significantly lower in RL2 and RL3 than in CON (p<0.05). Cooking loss for RL2 and RL3 were significantly lower than those for the other groups (p<0.05). The pH, thiobarbituric acid levels, and total plate counts of RL2 and RL3 were significantly lower than those of CON at days 7 and 14 (p<0.05). Hardness values of RL2 and RL3 were significantly lower than those of CON, whereas chewiness values were higher than those of CON (p<0.05). In addition, the juiciness of RL2 were significantly greater (p<0.05) than those of the other groups. Conclusion: Dried radish leaves and roots improved the proximate composition and quality characteristics of pork patties, providing a basis to produce high-quality patties with extended expiration dates. Thus, dried radish leaves and roots are effective ingredients for health or functional foods.

• 한국식품조리과학회지
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• 제31권5호
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• pp.676-685
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• 2015

This study tried to develop Siraegi by boiling it down in soy seasoning sauce with excellent sensory attributes and evaluate the quality characteristics in order to enhance the value of traditional agricultural products, dried radish leaves. Sugar content of the seasoning sauce were finally established at 30% (w/v) compared with the starch syrup, which was added to the sauce through sensory evaluation among four groups, 0%, 30%, 60% and 100%. The texture (breaking strength) of Siraegi which was boiled for 30 minutes in water with baking powder was reduced by showing softening effect ranging from 7.6% to 42.1% as the amount of added baking powder was increased. The color of braised Siraegi produced with prepared a seasoning sauce and different content of baking powder, the brightness significantly decreased with an increase of baking powder. The reduction effects of breaking strength ranged from 25.6% to 43.9%, resulting a significant difference. The pH of braised Siraegi with a seasoning sauce significantly increased from 5.71 to 6.04 as the amount of added baking powder was increased, while its acidity was decreased. Sensory evaluation showed significant values for hardness and toughness as the values dropped when compared with the control (p<0.001), and overall acceptability of the group with adding 0.2% baking powder was best (p<0.001). In conclusion, baking powder could be considered as softening agent shorting the cooking time and improvement of the acceptability. Furthermore, it was expected that the newly developed soy sauce barised Siraegi using the dried radish leaves would be successfully utilized by side dishes in the food preparation industry.

• 한국식품영양과학회지
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• 제24권6호
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• pp.990-997
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• 1995

Effect of preparation method on Yulmoo kimchi(watery kimchi prepared with Yulmoo, leaf radish) fermentation was investigated by measuring physicochemical, microbiological and sensory properties for 20 days. Yulmoo kimchi was fermented at 4$^{\circ}C$ after keeping at room temperature(27$\pm$0.5$^{\circ}C$) for 8 hours. Four types(A, B, C, D) of Yulmoo kimchi were prepared. Sample A was made without wheat flour paste and red pepper powder and sample B was made with wheat flour paste. Sample C was made with red pepper powder, and sample D was made with wheat flour paste and red pepper powder. pH was slowly lowered and stabled after 10 days in all samples. Total acid content increased in all samples. Reducing sugar content initially increased and decreased thereafter. Especially, reducing sugar content of sample B increased in the early stage of fermentation and maintained initial reducing sugar content after 20 days. Total vitamin C content reduced during fermentation in all samples. Especially initial total vitamin C content of sample D increased more than those of other samples relatiely. Lightness and yellowness showed no difference, but on the other hand redness increased gradually in all samples. The number of lactic acid bactgeria reached maximum value in 10~13 days with the total cell numbers and gradually decreased thereafter in all samples. The number of lactic acid bacteria and total cell number of sample D was much more than those of any other samples. As a result of the sensory evaluation, Yulmoo kimchi showed significant difference in all characteristics. Sample D showed the highest scores in all characteristics before 10 days of fermentation. However, after 10 days sample B showed the highest scores.

• 한국잠사곤충학회지
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• 제37권1호
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• pp.27-32
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• 1995

광식성계통 Fb잠은 1991년 춘잠기부터 양배추에 대한 섭식성을 기준으로 선발되었다. 선발 7세대째에 상엽분말을 전혀 함유하지 않은 합성사료에 의해 인공사료육을 실시하였으며 그 결과 양배추에 대한 섭식율은 급격히 증가하였다. 1994년 추기까지 14세대 동안 선발을 계속한 결과 95%이상의 양배추 섭식율을 나타냈다. 이 계통은 일반 인공사료뿐 만 아니라 수종의 채소류와 과일류에 대해서도 높은 섭식률을 나타냈으며, 견형질면에 있어서도 상당히 우수하였다.

• 한국식품조리과학회지
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• 제30권4호
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• pp.486-497
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• 2014

"반찬등속"은 19세기말부터 20세기 초에 청주에 살았던 진주 강씨 문중의 며느리인 한 여성이 한글로 쓴 반가음식 책이다. 마흔 여섯 가지 조리법 중 9가지 김치를 포함하고 있다. 본 연구는 "반찬등속"에 기록된 김치의 식문화적 의의를 조명하기 위하여 1700년대부터 1900년대 전기까지 저술된 "증보산림경제", "규합총서", "시의전서", "부인필지", "보감록", "조선무쌍신식요리제법"을 "반찬등속"과 함께 비교 분석하였다. 김치의 주재료, 고추의 사용, 젓갈 사용, 부재료 사용, 양념 등에 관하여 문헌 고찰한 결과 다음과 같이 "반찬등속" 김치의 식문화적 특징을 알 수 있었다. "반찬등속" 김치는 배추, 무, 오이를 주재료로 하는 조선후기 김치의 전형을 보여준다. "반찬등속"의 무김치, 배추짠지, 짠지 등은 젓국을 사용하지 않으며, 부재료가 단순하고 양념으로는 마늘, 생강, 파를 주로 사용하였으며 다른 향신채는 거의 쓰지 않았다. 따라서 "반찬등속" 김치는 담저류에 속하고 오늘날 청주지역 김치의 특징인 담백하고 청량한 맛을 주는 김치의 원형이라고 생각된다. "반찬등속" 김치는 젓국을 사용하지는 않았으나 생조기를 사용하는 특징을 보였다. "반찬등속" 김치에 사용된 고추는 어린 고추, 고춧잎, 다진 고추, 채친 고추, 실고추, 고춧가루 등 다양하였다. 반찬등속은 깍두기 조리법이 기록된 최초의 문헌이다. 반찬등속에는 문헌상에 처음으로 등장하는 깍두기가 두 종류 소개되었다. "반찬등속"의 오이김치는 전형적인 오이소박이와 열무를 오이 속에 넣은 특별한 외이김치가 소개되었다.