• Korean journal of food and cookery science
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• v.23 no.4 s.100
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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.

• Journal of the Korean Society of Food Culture
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• v.29 no.3
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• pp.298-306
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• 2014

The purpose of this study was to investigate the quality characteristics of steamed bread using mixed flour containing bamboo leaf and lotus leaf powders. Properties of the steamed breads were tested by colorimeter, water activity, rheometer, SEM, and sensory tests. The L values and a values were higher in steamed bread with bamboo leaf powder. On the other hand, the b values of streamed bread with bamboo leaf powder were lower than lotus leaf powder. During storage, the hardness of steamed bread with bamboo leaf and lotus leaf powders increased control. Furthermore, steamed bread with lotus leaf powder showed hardness than bamboo leaf powder. The springiness of all steamed breads decreased with storage, and steamed breads with bamboo leaf powder showed lower values than lotus leaf powder. The cohesiveness of the control was the highest, and all samples showed significant differences each other. The gumminess of the control was higher than steamed bread with bamboo leaf and lotus leaf powders. Moreover, longer storage time yielded higher gumminess. control relatively smoother surface than that of 1% bamboo leaf powder. The steamed bread with lotus leaf powder had a rougher surface than bamboo leaf powder. sensory characteristics of steamed bread, green color of the samples with bamboo leaf powder was darker than lotus leaf powder. Leaf odor was similar throughout. Freshness of steamed bread containing 1% bamboo leaf powder the highest. The overall acceptability of consumer acceptance was the control, followed by steamed bread containing 1% lotus leaf powder.

• 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.

• 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.

• 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.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.55-61
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• 2009

This study examined the effects of added amounts of lotus leaf powder on the physical and sensory properties of Jook. As the level of lotus leaf powder in samples increased, L-values and a-values decreased and b-values increased. In addition, the Jook had higher viscosity and lower spreadability values as the amount of lotus leaf powder increased. Sensory characteristics such as color intensity, viscosity, astringency, and nutty taste increased significantly with the addition of lotus leaf powder. And the results of the consumer acceptability test showed that the Jook containing $2%{\sim}3%$ lotus leaf powder had the highest score. In conclusion, to enhance the quality of Jook, a 2% addition of lotus leaf powder would be the most beneficial.

• Journal of the Korean Society of Food Culture
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• v.29 no.4
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• pp.355-363
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• 2014

The purpose of this study was to investigate the rheological characteristics of medium wheat flour mixed with bamboo leaf and lotus leaf powders. Rheological properties of the mixed flours were tested based on falling number, color, RVA, farinogram, and rheofermentometer analyses. Falling numbers increased with addition of bamboo leaf and lotus leaf powders. The L values of all mixed flours were less than that of control. The 1% mixed flour sample containing bamboo leaf and lotus leaf powders was not significantly different from 3% mixed flour. The a values of the mixed flour decreased as bamboo and lotus powders increased, whereas b values increased. Addition of bamboo leaf and lotus leaf powders to flour reduced peak viscosity, holding strength, and final viscosity. The set back values of mixed wheat flour containing bamboo leaf powder were lower than those of mixed wheat flour containing lotus leaf powder, suggesting that bamboo leaf powder suppressed retrogradation of flour compared to lotus leaf powder. In the farinogram, the water absorption and consistency of the flours containing bamboo and lotus leaf powders increased, whereas development time and stability decreased. The fermentation time of dough with lotus leaf powder was less than that of dough with bamboo leaf powder.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.12
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• pp.1604-1611
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• 2007

This study was conducted to investigate the quality characteristics of Jeolpyun prepared with different percentages of lotus leaf powder for 4 days. The moisture content of Jeolpyun without lotus leaf powder was 50.63% and those of Jeolpyun with the powder were $50.17{\sim}52.63%$ on 0 day; however, they did not show constant tendency during storage. Total cell counts of Jeolpyun with lotus leaf powder increased less than those of Jeolpyun without the powder during storage. As lotus leaf powder increased, L values of lotus leaf Jeolpyun significantly decreased and their a values significantly increased. As storage time increased, L values of lotus leaf Jeolpyun increased, and a and b values did not show constant tendency during storage. There was no difference between Jeolpyun with lotus leaf powder and Jeolpyun without the powder in hardness and chewiness on 0 day. As lotus leaf powder increased, the hardness and chewiness of lotus leaf Jeolpyun decreased after 1 day. The adhesiveness of 0% lotus leaf Jeolpyun significantly decreased after 2 days, and there was no difference in adhesiveness except for 3% lotus leaf Jeolpyun by 2 days. The springiness of 2% and 3% lotus leaf Jeolpyun was not significantly different for 4 days and the gumminess of all samples increased after 2 days. There was significant difference in cohesiveness between Jeolpyun with lotus leaf powder and Jeolpyun without on 0 day, but there was no great difference during storage. In the sensory evaluation, 2% lotus leaf Jeolpyun showed the highest preference scores; hence, 2% lotus leaf Jeolpyun prepared with 980 g rice flour, 20 g lotus leaf powder, 10 g salt and 360 g water was picked as the best.

• 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.