Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Radish Pickles added with Different Amounts of Stevia Leaf

스테비아잎 첨가량에 따른 무 피클의 품질 특성

  • 최순남 (삼육대학교 식품영양학과) ;
  • 이근종 (숭의여자대학교 식품영양과) ;
  • 주미경 (삼육대학교 미술컨텐츠학과) ;
  • 정남용 (경인여자대학교 식품영양과)
  • Received : 2017.03.03
  • Accepted : 2017.05.17
  • Published : 2017.06.30
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Abstract

Physicochemical and antioxidant activity characteristics of radish pickles added with different amounts of stevia leaf (0, 1.0, 2.0, and 3.0 g) were investigated. Radish slices ($4{\times}4{\times}4cm$) were salted with NaCl, soaked into pickling solution added with different amounts of stevia leaf, and then stored at $4^{\circ}C$ for 6 months. Throughout the whole storage periods, L and b values of radish pickles increased significantly with increasing amount of stevia leaf, whereas a value decreased. Hardness and strength increased significantly with increasing amount of stevia leaf during the storage period. Antioxidant compound contents and antioxidant activity increased significantly with increasing amount of stevia leaf. These results are expected to be useful in producing stevia leaf radish pickles with antioxidant activity and we propose the manufacture and commercialization of radish pickles added with 2.0 g of stevia leaf.

Keywords

References

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