• 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.

• 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.

• Food Science and Preservation
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• v.21 no.3
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• pp.328-333
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• 2014

The principal objective of this study was to determine the quality characteristics of Maejakgwa prepared with the addition of lotus leaf powder. The moisture, crude ash, crude protein, crude lipid, and carbohydrate contents of the used lotus leaf powder were 2.97%, 8.09%, 22.83%, 0.93%, and 65.18%, respectively. The pH of the Maejakgwas dough decreased significantly as the level of lotus leaf powder increased; however, there were no significant differences in dough values among the test groups. Furthermore, the spread factor values and water contents of the groups increased significantly as the level of the lotus leaf powder concentration. In addition, the Hunter's color L, a, and b values decreased significantly with increasing amounts of lotus leaf powder. In the texture meter test, the hardness increased according to increasing concentrations of lotus leaf powder. Finally, the results of a sensory properties showed that Maejakgwas containing 2% lotus leaf powder had the highest scores. These results suggest that lotus leaf powder can be applied to Maejakgwas to achieve high quality and functionality.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.947-953
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• 2007

This study was conducted to promote the utilization of fish paste with added lotus leaf powder as a food. The tested concentrations of lotus leaf powder were 0, 0.5, 1, 1.5, and 2%. All the samples of fish paste with added lotus leaf powder had 37% water content. For the Hunter color values, the L, a and b values of the fish paste decreased with increasing concentrations of lotus leaf powder. And the folding test presented a good score(AA). In the texture meter test, the gumminess, and brittleness decreased according to increasing concentrations of lotus leaf powder. However, the hardness, cohesiveness, and springiness of the fish paste were not significantly changed by the addition of lotus leaf powder. In the sensory evaluation, the lotus leaf flavor, hardness, and adhesiveness increased as the concentrations of lotus leaf powder increased. The fish paste with 0.5% lotus leaf powder(0.5 LP) showed the highest acceptance scores in terms of pleasant taste and springiness. The fish paste with 0.5% lotus leaf powder(0.5 LP) also showed the highest acceptance scores for appearance, flavor, taste, texture, and overall quality. Therefore, the results suggest that lotus leaf powder can be applied to fish paste to increase its quality and functionality.

• Food Science and Preservation
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• v.24 no.2
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• pp.266-273
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• 2017

This study was carried out to investigate the quality characteristics and antioxidative activity of bread containing lotus leaf powder (in ratios of 0, 1, 2, and 3% of the total flour). The pH of dough and bread were decreased as the concentration of lotus leaf powder increased. The volume of dough during fermentation did not show significant difference between 1% lotus leaf powder containing dough and control. The weight of bread increased by addition of lotus leaf powder. The volume, specific volume and baking loss rate of the bread decreased as lotus leaf powder levels increased. Redness and yellowness of the inner crumb were decreased by the addition of lotus leaf powder, but lightness was increased. 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity and total polyphenol contents were increased significantly as the concentration of lotus leaf powder increased. The overall acceptability of bread containing 1% lotus leaf powder showed no significant difference compared with control. The result exhibited that adding the lotus leaf powder into the bread increased antioxidant activity, and the highest quality improvement was obtained by incorporating 1% (w/w) lotus leaf powder into the bread formula.

• Food Science and Preservation
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• v.16 no.1
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• pp.47-52
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• 2009

Bread made after replacement of commercial hard wheat flour with lotus leaf flour (2.5 - 7.5%, w/w) was tested for dough and baking qualities, and by sensory evaluation. The loaf volumes of bread baked with 5% and 7.5% lotus leaf flour were 87% and 80%, respectively, of control (wheat flour only); by contrast, the volume of bread baked with 2.5% lotus leaf flour was 5% greater than control. The hardness of breadcrumbs baked with 2.5% lotus leaf flour was 64.5 g on day 0, and compared with control bread, hardness increased more slowly during storage for 3 days when 5% or 7.5% lotus leaf flour was used. Moreover, dough hardness increased with increasing levels of lotus leaf flour. Lightness decreased with addition of lotus leaf flour, but redness and yellowness significantly increased, in proportion to lotus leaf flour levels. Sensory tests on 2.5% lotus leaf flour bread showed no significant difference compared with control.

• Journal of the Korea Society of Computer and Information
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• v.28 no.2
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• pp.181-190
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• 2023

This study examined that have excellent antioxidant effect and expand the base of consumption of lotus leaves. We added 1%, 3%, and 5% of lotus leaf powder to traditional gochujang. pH was the highest in the gochujang with lotus leaf powder 1%(p<0.001). The moisture was significantly lower as the addition of lotus leaf powder increased(p<0.01). The viscosity was the lowest with lotus leaf powder 5% was found to be 15.61 dPa·s(p<0.001). In chromaticity, the L value was the highest in the control, the viscosity of gochujang became darker and lessened(p<0.001). The a value and b value showed the highest in the control(p<0.001). The salinity was the lowest in the gochujang with lotus leaf powder 3%(p<0.001). The sugar content decreased as the more amount of lotus leaf. Total phenol and total flavonoid contents was the highest in the gochujang with lotus leaf powder 5%. The DPPH radical scavenging ability was higher as the more amount of lotus leaf. Reducing power and α-glucosidase inhibitory activity was the highest in the gochujang with lotus leaf powder 3%. The gochujang with lotus leaf powder can be expected to have higher antioxidant activities and to be a health functional food.

• Proceeding of EDISON Challenge
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• 2013.04a
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• pp.310-315
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• 2013

연잎성게가 몸체의 방향을 유입류에 평행하게 맞추어 포식하는 이유에 대해서는 크게 유체역학적인 설명과 생태학적인 설명이 양립하고 있다. O'Neill과 Nakamura와 같은 연구자들에 의해 연잎성게의 이러한 행태를 유체역학의 관점에서 설명할 수 있지만, 정작 셋 이상의 연잎성게 군집의 포식 효율에 대해서는 개체 수에 기반을 둔 생태학적 관점에 의존하고 있다. 따라서 본 연구에서는 연잎성게 군집 내에서의 개체들의 배열을 모델링하고, 다양한 군집 배열에서 개체들의 포식 효율을 EDISON_전산열유체 시스템을 활용해 분석하였다. 특히 포식 효율을 결정하는 과정에서 얇은 익형 이론을 이용함으로써 포식효율을 결정하는 유체역학적 특성이 양력계수임을 확인하였다.

• Applied Microscopy
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• v.42 no.2
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• pp.95-103
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• 2012

The cell surface sculpture of the plant epidermis has received great interest recently. It has also been an active area of research, as the biological microstructures of the surface, such as papillae and waxes, exhibit several unique properties, including self-cleaning character; namely the "Lotus effect" first described in the leaves of the lotus, Nelumbo nucifera. The Lotus effect is the phenomenon in which the super-hydrophobic and water-repellent nature of lotus leaves allow water drops to run off easily on the surface in a rolling and sliding motion thereby facilitating the removal of dirt particles. It is well-known that surface roughness on the micro- and nanoscale is a primary characteristic allowing for the Lotus effect. This effect is common among plants and is of great technological importance, since it can be applied industrially in numerous fields. In the present study, Nelumbo nucifera leaf and stem epidermal surfaces have been examined with a focus on the features of papillae and wax crystalloids. Both young and mature Nelumbo nucifera leaf epidermis demonstrated the Lotus effect on their entire epidermal surface. The central area of the upper epidermis, in particular, formed extremely papillose surfaces, with an additional wax layer, enabling greater water repellency. Despite the presence of wax crystalloids, epidermal surfaces of the lower leaf and stem lacking papillae, were much more easily wetted.

• Culinary science and hospitality research
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• v.19 no.2
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• pp.1-10
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• 2013

This study was conducted to investigate the quality characteristics of dumpling shells with white lotus leaf powder added to them (WLL 0%, 1%, 2%, 3%, 4%). Water binding capacity and moisture content of dumpling shells were not significantly different. Solubility in $50^{\circ}C$, $60^{\circ}C$ and $70^{\circ}C$ of dumpling dough has decreased because of the addition of WLL. Swelling power of all groups has increased because of increased amount of WLL content and temperature. The mass, volume and water absorption rate of cooked dumpling shells decreased while the turbidity of cooked dumpling shells increased with the addition of WLL. L and b value of dumpling shells significantly decreased and a value of dumpling shells significantly increased because of increased amount of WLL contents. Hardness and adhesiveness of dumpling shells significantly increased in WLL2 and WLL3 groups. Cohesiveness, springiness, gumminess and chewiness of cooked dumpling shells were not significantly different according to the additions of WLL. In sensory evaluation, color, flavor, white lotus leaf flavor, taste and overall acceptability significantly increased in WLL3. Stickiness, softness, chewiness of cooked dumpling shells were not significantly different according to the additions of WLL. Overall, the result of this study indicates that the dumpling shell containing 3% WLL powder was most preferred among the groups.