• Food Science and Preservation
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• v.8 no.2
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• pp.164-168
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• 2001

Minimally processed lotus root was stored at 4$^{\circ}C$ followed by dipping in distilled water, 3% ascorbic acid, 1% citric acid, 1% acetic acid, 1% EDTA, 2% lactic acid and 3% malic acid. The weight loss, color, soluble solids, pH, vitamin C and sensory characteristic were measured during storage period. The rate of weight loss decreased in the minimally processed lotus root. ΔL was changed slightly after 1 week storage and 1% acetic acid and 1% EDTA especially retarded a little retardation in browning during storage. Soluble solids was changed slightly, but decreased after 2 week storage in lotus root treated with 2% lactic acid and 3% malic acid. pH increased but vitamin C decreased during storage. The organoleptic quality of lotus root treated 1% EDTA showed the best by sensory evaluation.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.8-14
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• 2017

The purpose of the study is to examine the physicochemical and quality characteristics of fermented soybean paste sauce containing lotus leaf powder at concentrations of 0% (control), 2%, 4%, 6% and 8%. The color of increasing the amount of concentrated lotus leaf powder in the fermented soybean paste sauce tended to increase the pH, total soluble solids, saltinity and viscosity. It also tended to increase total polyphenol, flavonoids content and DPPH radical scavenging ability. The total bacteria numbers increased with storage period, and those of fermented soybean paste sauce with 4% lotus leaf powder were lower compared to the other samples. The results of this study suggest that lotus leaf is a beneficial ingredient for increasing quality characteristics and the functionality of fermented soybean paste sauce.

• Journal of the Korean Applied Science and Technology
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• v.34 no.3
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• pp.657-665
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• 2017

This study is for checking the possibility of Lotus Rhizome and node of Lotus Rhizome as cosmetic materials. For this we carried out biological active evaluation about anti-oxidant, anti-inflammatory and anti-wrinkle by using ethanol extract of Lotus Rhizome and node of Lotus Rhizome. We extracted Lotus Rhizome and node of Lotus Rhizome with 95% ethanol and then in order to evaluate anti-oxidant activity we treated samples by concentrations (100, 500, 1000) ${\mu}g/mL$ and carried out 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and The activity of 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) cation radical scavenging. Also, in order to evaluate effect of anti-wrinkle we carried out evaluation of Elastase inhibitory activity. To evaluate effect of anti-inflammatory we evaluated toxicity of samples through MTT assay with a macrophage (Raw 264.7 cells) and measured nitric oxide production inhibitory activity. As a result, DPPH radical scavenging activity of Lotus Rhizome and node of Lotus Rhizome at $1000{\mu}g/mL$ was 66.7% and 99.5%, respectively and ABTS + radical scavenging activity was 51.2% and 98.3% at the same concentration, respectively. Elastase inhibitory activity results showed that the nodes of the Lotus Rhizom extract excellent anti-wrinkle efficacy than Lotus Rhizom. Node of Lotus Rhizome showed higher anti-wrinkle activity than the positive the control group BHT at $1000{\mu}g/mL$ concentration. According to the result of nitric oxide production inhibitory activity, Lotus Rhizom showed 55.8% effect and nodes of the Lotus Rhizom showed 66.6% effect respectively. This showed that effect of anti-inflammatory was greater in nodes of the Lotus Rhizom extracts. As a result it suggests that Lotus Rhizome and node of Lotus Rhizome extracts can be used as natural substance of cosmetics which are safe in antioxidant, anti-inflammatory, and anti-wrinkle.

• Korean Journal of Agricultural Science
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• v.43 no.2
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• pp.186-193
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• 2016

This study focused on the evaluation of the antioxidative effects of lotus seeds from golden colored flowers. The lotus seeds were extracted with ethanol and then fractionated into 4 fractions, ethyl acetate (EtOAc), n-butanol, methylene chloride, and n-hexane. The comparison of antioxidative activities of the extract and fractions from the lotus seeds was carried out using an in vitro radical scavenging model and the total phenol content was analyzed. Of the tested extracts and fractions, the EtOAc fraction of the lotus seeds showed the strongest 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity with 96.24% at a concentration of $100{\mu}g/mL$. In addition, the hydroxyl radical scavenging activity of the lotus seed EtOAc fraction was also increased in a concentration dependent manner with the concentrations tested ranging from 5 to $100{\mu}g/mL$. Moreover, the EtOAc fraction showed the highest scavenging activity for nitric oxide and superoxide anion radicals. In particular, of all the extracts and fractions, the EtOAc fraction showed highest contents of total phenols. These results indicate that lotus seeds have potential as an antioxidative agent against oxidative stress involving reactive oxygen species. Furthermore, the EtOAc fraction of lotus seeds includes promising oxidative stress-protective compounds.

• Korean Journal of Microbiology
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• v.30 no.6
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• pp.450-455
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• 1992

Five strains of the fast-growing endosymbionts were isolated from the nodules of Lotus eorniculatus var. japonicus inhabited in Taejeon. From morphological and physiOlogical characteristics and nodulation test, the isolated strains were identified as Rhizobium loti. Compared to the control plant, both Lotus cornieulatus var. japonieus and Lotus corniculatus seedlings inoculated with the isolated strains. grew normally due to effective root nodule. The reisolated endosymbiont from the induced root nodule was confirmed identical to those of the first isolates by investigating antibiotic resistance and morphological characteristics. Three strains among the isolates. R. loti TUS I. TUS5 and TUS6 produced a ca1cof1uorbinding exopolysaccharide.

• The Korean Journal of Community Living Science
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• v.19 no.4
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• pp.611-617
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• 2008

This study was conducted to examine the yield of lotus leaves and roots per one native white lotus grown in Hoesan, Muan of Jeonnam districts, which were promoted by Muan-Gun, Jeonnam as a local speciality. We planted the rhizomes with 2 internodes in a rubber pot in the middle of April. Then on September, 24, 2008, we dug out the main rhizomes and it had grown by 810cm. From the data, the leaf area was $34,442\;cm^2$, the fresh leaf weight was 1,230g, and the dry leaf weight was 235.4g. The weight of the edible fresh stalk and dry weight leaf were 1,325g and 164.3g. Yield of the white lotus root were 1,480g on Sept. 4, 3,880g on Sept. 20 and 4,172g on Oct. 18. Native white lotus are able to be harvested early as September, however, it is be better that it is harvested in the middle of October based on the yield.

• Journal of the Korean Dietetic Association
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• v.26 no.1
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• pp.1-13
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• 2020

This study was undertaken to optimize preparation of sweet rice muffins using lotus (Nelumbo nucifera Gaertn) seed powder. The experimental conditions used in the preparation included lotus seed powder (X₁) and soybean oil (X₂). The muffin formulation was optimized using rheology. Lightness (P<0.01) displayed a quadratic model pattern, whereas yellowness (P<0.01) and redness (P<0.05) was presented a linear model. Texture properties significantly differed in cohesiveness (P<0.05). Evaluating the sensory characteristics of muffins, except for flavor and texture, the remaining properties of color (P<0.01), taste, overall quality, and appearance (P<0.05) were found to be significantly different. The overall quality was also affected by the proportion of lotus seed powder, rather than the amount of soybean oil. The optimal ratio for palatability of muffins was determined to be 47.80 g lotus seed powder and 95.28 g soybean oil. Taken together, our results indicate that sweet rice muffins prepared using lotus seed powder are sufficiently competitive in terms of function and quality.

• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.315-320
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• 2009

This study was conducted to investigate the quality characteristics of tofu prepared with different concentrations of lotus leaf powder. The determined values for moisture, crude ash, carbohydrate, crude protein, and crude lipid in were 2.97%, 8.09%, 65.18%, 22.83%, and 0.93%, respectively. The yield rates of the tofu samples did not differ significantly according to the level of added lotus leaf powder; however, there was a significant decrease in pH and a significant increase in acidity. The L- and a-values of samples decreased as the amount of lotus leaf powder in the formulation increased, whereas the b value increased. Furthermore, hardness significantly increased as the level of lotus leaf powder increased. In terms of overall acceptability, the preferred tofu samples were the control and that containing 0.2% lotus leaf powder.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.219-227
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• 2017

The objective of this study was to determine the physicochemical and sensory properties of cooked emulsion sausages containing different levels of lotus rhizome powder (0, 1, 2, and 3%, based on total weight). Lotus rhizome powder had no significant (p>0.05) impact on pH, moisture, protein, or ash content of sausage. However, fat content was slightly but significantly (p<0.05) decreased when the level of lotus rhizome powder was increased in the sausages. The addition of lotus rhizome powder to sausages at over 1% resulted in significantly (p<0.05) darker and less red color of cooked sausage compared to control. Increase in lotus rhizome level slightly improved the emulsion stability and apparent viscosity. Significant (p<0.05) reduction in cooking loss was observed when more than 1% of lotus rhizome powder was added to sausages. The textural properties of sausages were unaffected by the inclusion of lotus rhizome except for springiness and chewiness. On the manufacture day, control sausage had significantly (p<0.05) higher TBARS value than treatments. Regarding sensory characteristics, increased levels of lotus rhizome powder decreased (p<0.05) color and juiciness scores. However, cooked sausages exhibited similar overall acceptability regardless of the level of lotus rhizome powder added to sausages. Therefore, lotus rhizome powder, an antioxidant dietary fiber, could be used as an effective natural ingredient in meat products for the development of healthier and functional food.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.25-30
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• 2009

The objective of this study was to evaluate the quality characteristics of lotus leaf Dasik prepared by additions of lotus leaf powder at differing levels (0%, 3%, 6%, 9%, 12%). The proximate composition of the lotus leaf powder was 6.00% moisture, 19.56% crude protein, 0.78% crude fat, 64.7% carbohydrate, and 8.93% crude ash. As the lotus leaf powder level increased, the moisture content of the lotus leaf Dasik increased however, the L, a, and b values of the lotus leaf Dasik significantly decreased. According to the mechanical evaluation results, hardness increased as the level of lotus leaf powder increased, adhesiveness and springiness were not significantly different among the groups, and cohesiveness was evaluated as higher in the control group as compared to the lotus leaf groups. In the sensory evaluations, the 6% lotus leaf Dasik prepared with 188 g of flour, 12 g of lotus leaf powder, and 200 g of honey showed the highest preference scores and was therefore chosen as the optimal product.