Browse > Article

Quality Characteristics of Bellflower and Lotus Root Jeonggwa Added Omija (Schizandra chinensis Baillon) Extract  

Kwon, Hoo-Ja (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University)
Park, Chan-Sung (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University)
Publication Information
Food Science and Preservation / v.16, no.1, 2009 , pp. 53-59 More about this Journal
Abstract
The purpose of this research is to develop bellflower (Platycodon grandiflorum) root and lotus (Nelumbo nucifera) root Jeonggwa as a health food. The quality characteristics of Jeonggwa to which 0-8% (w/w) of Omija (Schizandra chinensis Baillon) water extract was added were investigated. The moisture contents of bellflower root Jeonggwa were 14.9-18.0%, where as that of lotus root Jeonggwa was 6.9-8.4%. The acidity of bellflower root Jeonggwa was 0.477-0.585% and that of lotus root Jeonggwa was 0.513-0.572%; values increasing levels of Omija extract. The lightness (L) and yellowness (b) values of bellflower root Jeonggwa decreased with increasing amounts of Omija extract, and the lightness (L), redness (a) and yellowness (b) values of lotus root Jeonggwa decreased with increasing Omija extract concentration (p<0.05). In mechanical tests with bellflower root Jeonggwa, the highest values of hardness and strength were seen at 2% (w/w) extract, of cohesiveness were seen with 4-8%, of springiness with 2-6%, of gumminess with 6-8%, and of brittleness with 4-6% (all p<0.01). In mechanical tests with lotus root Jeonggwa, the highest values of hardness and springiness were at 0 and 6% extract, respectively, whereas strength, gumminess and brittleness were at 6-8% Omija extract (all p<0.01). In sensory evaluation, the highest acceptability of bellflower root Jeonggwa was seen with 4% extract and that of lotus root Jeonggwa was seen with 2% extract.
Keywords
Jeonggwa; bellflower root; lotus root; Omija(Schizandra chinensis Baillon); quality characteristics;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
연도 인용수 순위
1 Park, S.H. and Han, J.H. (2004) A study of medicinal plants for applications in functional foods l. Effects of Schizandrae fructus on the regional cerebral blood flow and blood pressure in rats. J. Korean Food Sci. Nutr., 33, 34-40   DOI
2 Cho, S.H., Kang, R.K. and Lee, H.G. (1984) A study on the ingredients preparation method of Lotus root Jung Kwa. J. Korean Soc. Food Sci. Nutr., 13, 42-50
3 Lee, K.J., Choi, J.H., Kim, H.G., Han E.H., Hwang, Y.P., Lee, Y.C., Chung, Y.C. and Jeong, H.G. (2008) Protective effect of saponins derived from the roots of Platycodon grandiflorum against carbon tetrachloride induced hepatotoxicity in mice. Food Chem. Toxicol., 46, 1778-1785   DOI   ScienceOn
4 Mukherjee, P.K., Saha, K., Pal, M. and Saha, B.P. (1997) Effect of Nelumbo nucifera rhizome extract on blood sugar level in rats. J. Ethnopharmacol.. 5, 207-213   DOI   ScienceOn
5 Alexander, P. and Wikman, G. (2008) Pharmacology of Schisandra chinensis Bail.: An overview of Russian research and uses in medicine. J. Ethnopharmacol., 118: 183-212   DOI   ScienceOn
6 Kim, Y.S., Park, Y.S. and Im, M.H. (2003) Antimicrobial activity of Prunus mume and Schizandra chinenis H-20 extracts and their effects on quality of functional Kochujang. Korean J. Food Sci. Technol., 35, 893-897
7 AOAC. (2005) Official method of analysis. 18th ed. Association of official analytical chemists, Washington D.C. USA, Chapter 45, pp 21-22
8 Sohn, D.H., Kim, Y.C., Oh, S.H., Park, E.J., Li, X., Lee, B.H. (2003) Hepatoprotective and free radical scavenging effects of Nelumbo nucifera. Phytomedicine, 10, 165-169   DOI   ScienceOn
9 Hong, K.H., Nam, E.S.. Park, S.I. (2004) Preparation and characteristics of drinkable yoghurt added water extract of Omija (Schizandra chinensis Baillon). Korean J. Food Nutr., 17, 111-119
10 Lee, J.J., Park, S.Y. and Lee, M.Y. (2006) Effect of Lotus root(Nelumbo nucifera G.) on lipid metabolism in rats with diet-Induced hypercholesterolemia. Korean J. Food Preserv., 13, 634-642
11 Cho, S.B., Kim, H.J., Yoon, J.I. and Chun, H.S. (2003) Kinetic study on the color deterioration of crude anthocyanin extract from Schizandra Fruit (Schizandra chinensis fructus). Korean J. Food Sci. Technol., 35, 23-27
12 윤숙자 엮음 (2003) 규합총서, 도서출판 질시루, 서울, pp 272-286
13 Jeon, H.S., Kim, H.J. and Jo, S.B. (2003) Effects of selected stabilizers on the color deterioration of crude pigment extract from Schizandra fruit (Schizandra Fructus). Korean J. Food Culture, 18, 475-482
14 Park, D.I., Lee, J.H., Moon, S.K., Kim, C.H., Lee, Y.T., Cheong, J.H., Choi, B.T. and Choi, Y.H. (2005) Induction of apoptosis and inhibition of telomerase activity by aqueous extract from Platycodon grandiflorum in human lung carcinoma cells. Pharmacol., Res., 51, 437-443   DOI   ScienceOn
15 Ko, B.S., Park, S.K., Choi, S.B., Jun, D.W., Choi, M.K. and Park, S.M. (2004) A study on hypoglycemic effects of crude extracts of Schizandrae Fructus. J. Korean Soc. Sci. Appl. Biol. Chem., 47, 258-264
16 Lee, H.G. and Kim, H.J. (2001) Sensory and mechanical characteristics of Wax gourd Jung Kwa by different recipes. Korean J. Food Cookery Sci., 17, 412-420
17 Ko, B.S., Kwon, D.Y., Hong, S.M. and Park, S.M. (2007) In vitro antidiabetic effects of crude extracts of Platycodi Radix. Korean J. Food Sci. Technol., 39, 701-707
18 Paek, J.K., Kim, J.H. and Yoon, S.J. (2006) Quality characteristics of Ginseng Jung Kwa after different soaking times in sugar syrup. Korean J. Food Cookery Sci., 22, 792-798
19 Kim, C.H., Kwon, M.C., Kim, H.S., Ahn, J.H., Chio, G.P., Choi, Y.B., Ko, J.R. and Lee, H.Y. (2007) Enhancement of immune activities of Kadsura Japonica Dunal. through conventional fermentation process. Korean J. Med. Crop. Sci., 15, 162-169
20 Yang, W.M., Shim, K.J., Choi, M.J., Park, S.Y., Choi, B.J., Chang, M.S. and Park, S.K. (2008) Novel effects of Nelumbo nucifera rhizome extract on memory and neurogenesis in the dentate gyrus of the rat hippocampus. Neurosci. Lett., 443, 104-107   DOI   ScienceOn
21 서부일, 변부형, 신순식, 김봉현 (2003) 한방식품학, 벧엘기획, 대구, pp 85-86
22 Chiang, P.Y. and Luo, Y.Y. (2007) Effects of pressurized cooking on the relationship between the chemical compositions and texture changes of lotus root (Nelumbo nucifera Gaertn.). Food Chem., 105, 480-484   DOI   ScienceOn
23 서부일, 최호영 (2004) 임상한방본초학, 영림사, 서울, pp 933-936
24 신승미, 손정우, 오미영, 송태희, 김동희, 안채경, 고정순, 이숙미, 조민오, 박금미, 김영숙 (2005) 우리 고유의 상차림. 교문사, 서울, pp 238-239
25 장지현 (1996) 韓國傳來 造果(과줄)類 製造史 硏究(上), 성동문화, 서울, pp 17-82