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http://dx.doi.org/10.17495/easdl.2017.6.27.3.295

Quality Characteristics of Radish Pickles added with Different Amounts of Stevia Leaf  

Choi, Soon-Nam (Dept. of Food & Nutrition, Sahmyook University)
Lee, Kun Jong (Dept. of Food & Nutrition, Soongeui Women's College)
Joo, Mi-Kyoung (Dept. of Art Contents, Sahmyook University)
Chung, Nam-Yong (Dept. of Food & Nutrition, Kyung-in Women's University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.27, no.3, 2017 , pp. 295-303 More about this Journal
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
Stevia leaf; radish pickles; physicochemical characteristics; antioxidant activity;
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Times Cited By KSCI : 22  (Citation Analysis)
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