• 한국식품조리과학회지
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• 제31권1호
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• pp.9-17
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• 2015

Shindari is a traditional fermented drink of Jeju in Korea, which is made with boiled barley and nuruk for short fermentation periods. This study determined chemical, microbiological, and sensory characteristics of the modified Shindari with 15% carrots as an additive (carrot Shindari), and this study compared it with a traditional Shindari as a control. After fermentation at $30^{\circ}C$ for a day, the pHs of the carrot Shindari and traditional Shindari largely decreased, and the total acidities increased in both of the Shindari. The significantly higher scores of Hunter's color values were observed more in carrot Shindari than in traditional Shindari. Also, carrot Shindari (0.4954 g/100 g) had a significantly higher content of vitamin C than traditional Shindari (0.0030 g/100 g). The most abundant free sugar and organic acid were glucose and lactic acid, respectively, in both of the Shindari. The total numbers of bacteria, fungi and lactic-acid bacteria in both samples increased by log 3 CFU/mL after fermentation. Based on 16S ribosomal RNA gene analysis, the dominant lactic-acid bacteria was Pediococcus acidilactici in both samples. The DPPH (1.1-diphenyl-2-picrylhydrazyl) radical scavenging activity of carrot Shindari (60.13%) was higher than that of traditional Shindari (23.70%). In sensory evaluations (taste, flavor, color, and overall acceptance), the carrot Shindari had higher scores in all these values. In this study, the modified Shindari with carrot presenting high sensory characteristic as well as chemical and microbiologic characteristics provide an opportunity to improve the application of a traditional fermented drink of Jeju, Shindari.

• 대한영양사협회학술지
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• 제23권4호
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• pp.337-349
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• 2017

This study evaluated the quality characteristics of jelly prepared with different levels (0%, 5%, 10%, 15%, 20%, and 25%) of wild carrot (WC, Daucus carota L.) juice as a care food for the elderly. The lightness, redness, yellowness, and delta (${\Delta}$) values of the jelly (Control, WCJ5, WCJ10, WCJ15, WCJ20, and WCJ25) decreased with increasing amounts of wild carrot juice added. The mechanical properties, such as hardness, springiness, chewiness, and gumminess, of the jelly were decreased with increasing amounts of wild carrot juice added. The total polyphenol and total flavonoid contents of the jelly increased with increasing amounts of wild carrot juice added. The DPPH radical scavenging activity ($IC_{50}$) also increased with increasing amounts of wild carrot juice added. The ${\alpha}$-glucosidase inhibitory effects of wild carrot (WC) and WCJ25 were 71% and 54.4%, respectively, compared to the positive control (acarbose). The lipase inhibitory effects of WC and WCJ25 were 44.2% and 14.4%, respectively, compared to the positive control group (orlistat). On the other hand, the sensory evaluation score was the best at WCJ20, which contained 20% wild carrot juice. In conclusion, WCJ20 or WCJ25 is expected to be a care food for the elderly with respect to texture as well as the antioxidant and enzymatic activity (${\alpha}$-glucosidase inhibitory and lipase inhibitory activities).

• 한국식품과학회지
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• 제29권3호
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• pp.571-575
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• 1997

본 연구에서는 당근을 원료로 하여 Bifidobacterium을 배양하여 발효하며 Bifidobacterium의 배양특성을 살펴보았다. Bifidobacterium의 다양한 균주를 $10^6\;CFU/mL$ 수준으로 접종하여 배양하였을 때 B. longum, B. adolescentis, B. infantis 균주들은 $10^8\;CFU/mL$ 이상으로 자랐고 B. bifidum 균주들은 약간 성장이 저조하여 $10^8\;CFU/mL$ 이하 수준으로 자랐다. 당근 이외의 다른 원료로서 포도, 사과, 오렌지, 복숭아, 배추, 오이 등에 배양하였을 때 복숭아, 오렌지 등에서는 배양이 양호하였으나 포도에서는 Bifidobacterium의 성장이 일어나지 않았다. L. acidophilus와 혼합 배양시 Bifidobacterium 단독 배양시보다 균의 증식이 저하되었고 배양 24시간 후부터 Bifidobacterium의 사멸이 현저하게 일어났다. Bifidobacterium 배양에 의하여 당근의 산미가 증가되며 관능성이 개선되는 것으로 나타났다. 따라서 Bifidobacterium을 이용한 당근 발효식품 개발은 Bifidobacterium균주의 증식에 의한 기능성 증가와 당근의 관능성 개선에 도움이 될 것으로 생각된다.

• Food Science and Biotechnology
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• 제16권1호
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• pp.138-141
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• 2007

The aim of this study was to investigate the effect of irradiation treatment on the inactivation of pathogens in ready-to-use cooked carrot. The pathogens tested were Salmonella typhimurium, Escherichia coli, Staphylococcus aureus, and Listeria inocua. Following the inoculation of these organisms into cooked carrot (about $10^6-10^8\;CFU/g$), the growth of each was inhibited due to irradiation for 24 hr of storage at $20^{\circ}C$. S. typhimurium and E. coli inoculated into cooked carrot were not detected following irradiation with 3 kGy. S. aureus and L. inocua inoculated into the cooked carrot decreased by 5 logs (CFU/g) following 2 kGy irradiation. The range of $D_{10}$ values was from 0.30-0.50. The Hunter color, $L^*-,\;a^*-$, and $b^*-values$, and the hardness of the cooked carrot were not effected by irradiation treatment. The sensory score of irradiated cooked carrot was not statistically different from that of non-irradiated samples (p>0.05). These results indicate that low dose irradiation can enhance the microbial safety and extend the shelf-life of ready-to-eat foods such as cooked carrot.

• 동아시아식생활학회지
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• 제20권1호
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• pp.122-127
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• 2010

This study involved the making of sugar snap cookies with the addition of carrot powder at two to twelve percent which furnishes modern people with much lacking and needed dietary fiber. The review of the physiochemical properties, rheology and sensory evaluation of such contents resulted in the following findings: The sedimentation value and Pelshenke value all decreased in weak flour with the addition of more carrot powder, in comparison with the control group. The water retention capacity (WRC) and alkaline water retention capacity (AWRC) all increased in weak flour with the addition of more carrot powder in comparison with the control group. As for the gelatinization properties of the test samples measured by rapid visco-analysis, the addition of more carrot powder resulted in the initial pasting temperatures increasing in the case of weak flour, yet showing no significant difference between the control group and the carrot-added groups, as well as the maximum viscosity, minimum viscosity and final viscosity all showed the tendency of decreasing. The addition of more carrot powder led to the peak times in the mixographs for weak flour all exhibiting the tendency of decreasing, which might be interpreted as gradually weaker physical properties of the dough as well as less stability in the shape of the dough in turn.

• 한국식품위생안전성학회지
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• 제11권1호
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• pp.11-16
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• 1996

The removal of residual captan in carrot and by storage temperatures and the addition of condiments was investigates. The quantities of residual captan after sticking and drying of captan in carrot and kale wer 0.958 and 23.12 ppm, respectively. During storage of 20days at 15,3 and -17$^{\circ}C$, the levels of the residual captan in carrot decreased to 0.008 (removal rate: 99.2%) and 15.06 ppm (42.3%), respectively. The higher removal rate of residual captan was oberved at the higher storage temperatures, When the condiments of soy sauce, green onion, garlic and vinegar added to the carrot which contaminated with the captan and then stored at 15$^{\circ}C$ for 24hrs, the residual levels of captan decreased to 0.207 (removal rate: 78.4%), 0.196 (79.5$^{\circ}C$), 0.164 (82.8$^{\circ}C$) and 0.209 ppm (78.2%), respectively, showing the garlic was the most effective. However, the residual levels in tale were 2.27 (91.3%), 12.70 (51.4%), 16.42 (37.1%) and 13.70 ppm (47.5%), respectively under the same condition, indication the soy sauce was the most effective. The removal rates of residual captan in carrot and kale were significantly higher with the addition of the condiments than those of the controls that without the condiments.

• Journal of Plant Biotechnology
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• 제29권4호
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• pp.287-293
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• 2002

병독성 대장균 (K88ac)의 pilin gene을 분리하여 이를 당근에 도입한 후 이의 발현을 유도하여 자돈 설사병 예방 및 치료를 위한 당근경구백신 개발을 목적으로 하였다. 형질전환을 통해 494 세포주를 확립하였고, western분석을 통하여 0.1~4 $\mu\textrm{g}$/g의 pilin 단백질 발현을 확인하였으며 백신식물 생산에 적합한 세포주 2종 (M1-17, Y14-1)을 선발하여 포장생산 및 임상실험에 적용하였다. 쥐를 대상으로 당근 경구 투여시 병원균 항체 생성 여부와 면역 유도를 위한 최적 농도 지표를 파악하기 위하여 1주 간격으로 형질전환 당근 1g, 3g, 5g을 경구투여 한 결과 백신 당근 3g 투여시 10$\mu\textrm{g}$의 재조합 pilin 백신을 경구 투여한 것에 비해 다소 높은 항체 생성을 나타냈으며 3g의 분량이 쥐 면역 유도를 위한 적정량으로 확인하였다. 자돈에 대한 백신당근 경구 투여시 자돈 설사병 보호 효과를 정량적으로 구명하기 위하여 분석한 자돈의 일당 증체량은 형질전환 당근 투여시 평균 60g 이상 더 높은 증체량을 보였으며, 질병방제 효과를 구명하기 위하여 장독성 병원균을 인위 접종한 결과 대조구에서만 fecal score 3의 심각한 설사를 확인하였다. 본 연구를 통해 개발된 당근백신은 효율적 투여방법 등에 대한 후속 실험을 통하여 산업적 이용 가능성이 탐색될 예정이다.

• 동아시아식생활학회지
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• 제20권2호
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• pp.254-262
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• 2010

Quality characteristics of griddled miljeonbyeong containing vegetable juice were assessed by conducting sensory tests and measuring texture and color. When varying amounts of carrot/or spinach juice was added to miljeonbyeong, the sensory preferences of appearance and texture were higher in miljeonbyeong containing a small amount of carrot and spinach vegetable juice, and the preferences of smell and taste were higher in miljeonbyeong containing a large amount of carrot and spinach juice. Overall, preference was highest in miljeonbyeong supplemented with 30 g carrot juice and 10 g spinach juice. Overall preference correlated significantly with appearance (r=0.44) and texture (r=0.47). In miljeonbyeong containing vegetable juice, tensile strength decreased significantly with increasing amounts of carrot juice (34.98~30.82) or spinach juice (40.84~37.07). In all miljeonbyeong samples, tensile strength increased slightly in 1 hour but rapidly increased after 2 hours. Lightness progressively decreased. A-value increased (3.46~9.63) and b-value increased with increasing amounts of vegetable juice added. No difference in the b-value increase was evident between carrot juice (15.19~26.43) and spinach juice(18.19~24.40). Tensile strength was markedly lower in miljeonbyeong amended with carrot juice (34.98~30.82g) or spinach juice (39.05~32.67 g), which contained fat-soluble pigment, as compared with vegetable-free miljeonbyeong (44.81 g), but the addition of beet juice (45.30~44.78 g) containing water-soluble pigment did not lower the tensile strength of miljeonbyeong compared to vegetable juice. In order to improve the texture of miljeonbyeong containing vegetable juice, tensile strength was measured in miljeonbyeong prepared with 30 g carrot juice or 10 g of spinach juice, which produced the highest sensory test scores, and additionally amended with potato starch, corn starch, glutinous rice flour, strong flour or yam powder with a consequent reduction in the content of wheat flour. Improvement was noted in carrot juice-containing samples prepared with 6 g corn starch, 15 g potato starch and 15 g hard wheat flour, and in spinach juice-containing samples prepared with 6 g corn starch, 6 g potato starch, 6 g hard wheat flour and 15 g dried yam powder.

• 한국식품영양과학회지
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• 제37권6호
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• pp.798-804
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• 2008

본 연구에서는 당근주스에서 분리한 Leuconostoc mesenteroides SM 균주와 비트 즙을 이용하여 비열처리 당근 주스를 이용한 젖산 발효 음료를 제조하였다. 상황버섯 추출액이 함유된 당근주스에 비트 즙을 $1{\sim}5%$(v/v) 수준으로 첨가하여 발효시킬 경우 설탕의 전환율은 대부분 97% 이상이었다. 발효 후의 점조도는 비트즙을 2% 수준으로 첨가하였을 때 0.55 $Pa{\cdot}s^n$로 가장 높았으며, 비트 즙의 첨가량이 3% 이상일 때부터 점조도는 감소하였다. 발효 후 냉장 저장시에 당근 젖산 발효 음료의 점조도는 저장 120시간까지 크게 증가하였다. 당근 젖산 발효 음료의 폴리페놀 함량과 DPPH에 의한 전자공여능은 비트 즙의 첨가량이 증가할수록 높게 나타나는 경향을 나타내었고, 비트 즙을 5% 첨가하였을 때 $114.27{\mu}g/mL$의 폴리페놀 함량과 65.4%의 전자공여능을 나타내었다. 당근 젖산 발효 음료를 냉장 저장 시에 저장 기간이 길어질수록 L값, a값, b값은 소폭 감소하였으나 비트 즙의 첨가로 붉은 자줏빛이 강화되어, 냉장 저장 2주후에도 당근 음료의 고유한 색이 유지되는 것으로 나타났으며, 생균수는 평균 $10^9$ CFU/mL 이상을 나타내었다.

• Journal of Plant Biotechnology
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• 제5권3호
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• pp.157-161
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• 2003

Proline is known as an osmoprotectant accumulating in response to salt and dehydration stresses. An increased level of proline is achieved by either an induced synthesis or a reduced degradation of proline. In an attempt to increase salt tolerance in carrot, a P5CS gene from mothbean was introduced via an Agrobacterium-mediated transformation. The resulting carrot cells and the regenerated plants containing the transgene showed increased levels of proline compared to nontransgenics. The transgenic cell line, Pj2 showed about 6 times increased degree of tolerance determined by relative growth after a treatment in 250 mM NaCl. In facts, due to the retarded growth shown in non-saline condition, Pj2 cells grow only about 1.2 times better than nontransgenic control under salt stress condition. Taken together, it appears that a P5CS is a key enzyme in proline biosynthesis and the increased accumulation of proline by overexpression of the enzyme is enough to enhance tolerance to salt stress in carrot.