• 한국식생활문화학회지
• /
• 제30권1호
• /
• pp.86-96
• /
• 2015

Onions contain antioxidant flavonoids and bioactive sulfur compounds. These substances are more abundant in the peel than in onion flesh. For this reason, whole onions including peels were added to soy milk to produce soy milk with whole onions (SWO), whereas peeled onions were added to soy milk to produce soy milk with peeled onions (SPO). The functional and antioxidant properties of these two kinds of soy milk were then analyzed and compared. Compared to control soy milk (CS) without onion powder, treated samples (to which freeze dried onion powder was added at 1.4, 1.6, 1.8, and 2.0%, respectively) showed significantly increased amounts of quercetin, isoflavone, and total phenol (p=0.05). The magnitude of the increase rose as the amount of added onion powder increased and when onion powder contained onion peels. With regards to antioxidant activity (DPPH and ABTS), SWO showed a greater value than SPO. The sensory evaluation scores of SWO and SPO were lower than CS for roughness and swallowing, as adding onion powder increased solid contents and viscosities. However, higher overall acceptability were obtained 1.8SPO and 1.8SWO.

• 한국수산과학회지
• /
• 제54권5호
• /
• pp.714-723
• /
• 2021

This study investigated the quality characteristics of anchovy Engraulis japonicus sauce added with onion to improve flavor, reduce salinity, and enhance the antioxidative activity. 4 samples were prepared to find the proper amount of onion, including a control group without onion and 3 samples with different amounts of onion: 10% (Fs-10), 20% (Fs-20), and 40% (Fs-40). The samples were collected at intervals of 15 days while fermenting at 25℃ for 60 days. As the amount of added onion increased, the browning index decreased, and the flavor of anchovy sauce was enhanced. The composition of amino acids showed high content of glutamate and alanine that can improve the overall taste. In the free radical scavenging activity test, the Fs-40 group showed the highest value, 74.72%, compared to 10.98% of the control in the antioxidative activity. When evaluating overall preference such as color, fishy smell, flavor with richness, and overall acceptability, the control was rated the lowest, while the Fs-40 was rated the highest and was recognized for its overall excellence. Adding onion not only reduced salinity and increased antioxidant activity but also improved overall sensory properties by adding richness and minimizing fishy smell.

• 산경연구논집
• /
• 제11권3호
• /
• pp.39-50
• /
• 2020

Purpose: Agriculture, which is heavily influenced by climate conditions, is one of the industries most affected by climate change. In this respect, various studies on the impact of climate change on the agricultural market have been conducted. Since climate change is a long-term phenomenon for more than a decade, long-term projections of agricultural prices as well as climate variables are needed to properly analyze the impact of climate change on the agricultural market. However, these long-term price projections are often major constraints on studies of climate changes. The purpose of this study is to analyze the impacts of climate changes on the Korean onion market using ex-post analysis approach in order to avoid the difficulties of long-term price projections. Research design, data and methodology: This study develops an annual dynamic partial equilibrium model of Korean onion market. The behavioral equations of the model were estimated by OLS based on the annual data from 1988 to 2018. The modelling system is first simulated to have actual onion market conditions from 2014 to 2018 as a baseline and then compared it to the scenario assuming the climatic conditions under RCP8.5 over the same period. Scenario analyses were simulated by both comparative static and dynamic approach to evaluate the differences between the two approaches. Results: According to the empirical results, if the climate conditions under RCP8.5 were applied from 2014 to 2018, the yield of onion would increase by about 4%, and the price of onion would decrease from 3.7% to 17.4%. In addition, the average price fluctuation rate over the five years under RCP8.5 climate conditions is 56%, which is more volatile than 46% under actual climate conditions. Empirical results also show that the price decreases have been alleviated in dynamic model compared with comparative static model. Conclusions: Empirical results show that climate change is expected to increase onion yields and reduce onion prices. Therefore, the appropriate countermeasures against climate change in Korean onion market should be found in the stabilization of supply and demand for price stabilization rather than technical aspects such as the development of new varieties to increase productivity.

• 생물환경조절학회지
• /
• 제14권4호
• /
• pp.263-268
• /
• 2005

실과용으로 적합한 양액종류를 선발하고자 수경재배용으로 선발한 '금장외대파'와 '토쿄구로파'을 공시하여 담액식으로 시험을 수행하였다. 양액종류로 기존 파용 지바농시액, 엽채소용 M식액, 파용 타케가와액, 및 싹파용 야마자키액을 이용하여 시험한 결과, 구당 생체 중 및 건물중에 있어서 두 품종 모두 야마자키액, M식액, 지바농시액, 타케가와액 순으로 양호하였다. 생체중과 건물중 증가, 그리고 양분 흡수율 및 기타 요인을 모두 고려하였을 때 실파 수경재배용으로 가장 적정한 배양액으로 싹파용 야마자키액을 선발하였다.

• 한국식생활문화학회지
• /
• 제20권6호
• /
• pp.721-730
• /
• 2005

Recently, epidemiological evidence has raised concerns that moderate elevation in body iron stores may increase oxidative stress and the risk of cardiovascular disease and cancer. Onion flesh or peel contains antioxidant such as flavonoids and alk(en)ylcysteine sulphoxides. This study was conducted to examine the effect of onion flesh or peel feeding on antioxidative capacity in aged rats supplemented with high dietary iron. Thirty-two Sprague-Dawley male 16-month-old rats weighing $618{\pm}6g$ were acclimated for 10 days with medium-iron diet (35ppm in diet), and blocked into 4 groups according to their body weights and raised for 3 months on either control diets (adequate iron-35ppm or high iron-350ppm) or experimental diets containing onion flesh/peel (5% w/w in diet) with high iron (350ppm). Rats fed high iron-onion peel diet had significantly high quercetin and isorhamnetin levels in plasma whereas rats fed high iron-onion flesh diet did not show. Plasma TBARS level was lowered by onion flesh or peel diet with high iron supplementation. However, there was no significant difference in cellular DNA damage in brain and kidney tissue among all experimental groups. We concluded that high iron diet (10 times higher than requirement) tend to increase oxidative stress and it is plausible that onion flesh or peel feeding enhances antioxidative capacity in the elderly even with iron supplementation.

• 한국식품영양과학회지
• /
• 제32권1호
• /
• pp.62-66
• /
• 2003

양파의 소비를 촉진시키기 위한 일환으로 양파분말을 0, 2, 4, 6, 8, 10%로 첨가하여 스폰지 케이크를 제조하였을 때 제품의 물리화학적 변화를 고찰하였다 케이크 반죽의 비중과 점도는 양파 분말 첨가량이 증가할수록 높게 나타났다. 수분 함량은 양파분말 4% 첨가군이 가장 높은 값을 나타내었다. 케이크의 높이는 양파분말 2, 4% 첨가군이 대조군보다 높은 값을 나타내었다. 케이크 crust의 L, a, b값은 양파분말 첨가량이 증가할수록 감소하는 경향이었다. 케이크 crumb의 L값은 양파분말 첨가량이 증가할수록 다소 감소하는 경향이었다. a값은 대조군, 2 및 4% 첨 가군 사이에는 유의적인 차이가 없었으며, 6, 8, 10% 첨가군 사이에도 유의적인 차이는 없었다(p>0.05). b값은 대조군과 2% 첨가군 사이에는 유의적인 차이가 없었으며, 4, 5, 8, 10% 첨가군 사이에도 유의적인 차이는 없었다 (p>0.05). 비체적의 경우 양파분말 4% 첨가군이 4.17 cc/g로 가장 높은 값을 나타내었다. 경도(hardness), 탄력성 (spring-mess), 응집성 (cohesiveness), 검성(gumminess), 씹힘성(chew mess), 복원성(resilience)은 대조군에 비해 양파분말 첨가군이 높은 값을 나타내었다. 관능검사에서는 종합적인 기호도 (overall acceptability)에서 2, 4% 첨가군이 우수하였다.

• Preventive Nutrition and Food Science
• /
• 제18권3호
• /
• pp.169-174
• /
• 2013

The acute and subacute hypoglycemic and antihyperglycemic effects of drinkable ripe onion juice (Commercial product name is "Black Onion Extract") were investigated in normal and streptozotocin-induced diabetic rats. For tests of acute and subacute hypoglycemic effects, ripe onion juice (5 and 15 mL/kg b.w.) was administered by oral gavage to normal Sprague Dawley rats and measurements of fasting glucose levels and oral glucose tolerance tests were performed. Tolbutamide was used as a reference drug at a single oral dose of 250 mg/kg b.w. To test anti-hyperglycemic activity, the ripe onion juice was administered to streptozotocin-induced diabetic rats by oral gavage at single dose of 15 mL/kg b.w. per day for 7 consecutive days. Oral administration of the ripe onion juice at either dosed level of 5 or 15 mL/kg b.w. showed no remarkable acute hypoglycemic effect in normal rats. The two dosed levels caused a relatively small reduction, only 18% and 12% (5 and 15 mL/kg b.w., respectively) decrease in glucose levels at 2 h after glucose loading in normal rats. However, at 3 h after glucose loading, blood glucose levels in the ripe onion juice-dosed rats were decreased to the corresponding blood glucose level in tolbutamide-dosed rats. Although showing weak hypoglycemic potential compared to that of tolbutamide, oral administration of ripe onion juice (15 mL/kg b.w.) for a short period (8 days) resulted in a slight reduction in the blood glucose levels that had elevated in Streptozotocin-induced diabetic rats. In conclusion, these results suggest that the commercial product "Black Onion Extract" may possess antihyperglycemic potential in diabetes.

• 한국식생활문화학회지
• /
• 제25권6호
• /
• pp.779-787
• /
• 2010

The principal objective of this study was to determine the optimal mixing conditions for three amounts of onion powder, sugar, and butter to prepare onion powder cookies. The experimental design was based on the central composite design methodology of response surface, which included 16 experimental points including two replicates for onion powder, sugar, and butter. The mechanical and sensory properties of the cookies were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The results of the spread ratio did not show significant results, but hardness increased with increasing quantities of onion powder and sugar but decreased with butter (p<0.01). The color lightness "L" value increased with increasing quantities of sugar and butter but decreased with added onion powder. In contrast, the redness color "a" value increased with increasing quantities of onion powder and sugar. Sugar did not affect the yellowness color "b" value, but the color b value increased with increasing onion powder and sugar. The results of a sensory evaluation using the predicted model showed significant values for flavor (p<0.01), texture (p<0.05), taste (p<0.05), and overall quality (p<0.01). As a result, the optimum formulation by numerical and graphical methods was calculated as 12.58 g onion powder, 35 g sugar, and 52.38 g butter.

• 한국식품저장유통학회지
• /
• 제23권2호
• /
• pp.218-224
• /
• 2016

본 연구에서는 기능성 부여와 저장성이 증진된 국수를 개발하고자 양파분말을 국수에 첨가(0, 3, 5, 10%)한 후 품질특성과 저장성을 조사하였다. 양파 생면의 수분은 양파분말 첨가량의 증가에 따른 차이는 없었으나 pH는 감소하였다. 양파 생면의 조리 후 중량과 부피, 수분흡수율은 대조구와 양파분말 첨가군 간에 차이가 없었다. 색의 경우 생면은 양파분말 첨가량이 증가할수록 L값과 a값은 감소하고 b값은 증가하였으나 조리면은 큰 차이를 나타내지 않았다. 생면의 총 폴리페놀 함량과 DPPH radical 소거능은 양파 분말 첨가량이 증가함에 따라 증가하였으며 조리후에는 함량이 전체적으로 감소하였으나 생면과 동일한 경향을 나타내었다. 양파 조리면의 조직감의 경우, 경도와 씹힘성은 대조구가 양파 첨가군에 비해 높게 나타났으나 탄력성은 대조구와 양파분말 첨가군 간에 차이가 없었다. 생면을 $10^{\circ}C$에서 12일간 저장하면서 총균수를 측정한 결과 양파분말 첨가군은 대조구에 비하여 저장성이 최소 6일 이상 연장될 수 있었으며 그 중 양파분말 5% 첨가구가 가장 효과적인 것으로 간주되었다. 양파 조리면의 관능검사 결과 외관, 맛, 냄새, 조직감 및 전체적인 기호도는 대조구와 양말분말 첨가군 간에 차이가 없었다. 따라서 본 연구결과로 볼 때 양파분말을 국수에 5% 첨가함으로서 기능성 부여와 저장성이 증진된 국수를 개발할 수 있으리라 생각된다.

• 한국식품영양과학회지
• /
• 제35권6호
• /
• pp.708-712
• /
• 2006

황색과 자색 양파를 기능성식품 재료로 이용하기 위한 기초자료를 제공하기 위하여 화학성분을 조사하였다. 황색과 자색 양파의 수분 및 가용성 무질소물의 함량은 각각 92.80%, 5.13%와 92.47%, 5.59%로 나타났으며, 황색양파와 자색양파에 많이 함유되어 있는 무기성분으로는 K(123.64, 114.41 mg%), Na(34.09, 33.57 mg%) 및 Ca(18.77, 27.59 mg%)이었다. 황색양파의 주요 유리당은 glucose(744.2 mg%)와 fructose(705.9 mg%)였으며, 자색양파에서는 sucrose(692.8 mg%) 와 fructose(517.3 mg%)였다. 황색과 자색 양파의 총 아미노산 중 glutamic acid, phenylalanine 및 aspartic acid의 함량이 높았으며, 황색양파의 유리아미노산은 hydroxy-L-proline(27.34 mg%), L-serine(27.34 mg%) 및 L-arginine(26.25 mg%) 순이었고, 자색양파에서는 L-glutamic acid (16.35 mg%), ammonium chloride(15.22 mg%) 및 L-serine(10.93 mg%) 순이었다. 비타민 C 함량은 황색양파(19.20 mg%)보다 자색양파(28.34 mg%)가 높았으며, 황색과 자색양파의 quercetin 함량은 각각 15.24 mg%와 5.70 mg%였고, 총 폴리페놀 함량은 황색과 자색 양파에서 각각 0.319 mg/g 및 0.248 mg/g이었다.