• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1996.06a
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• pp.90-95
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• 1996

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.591-595
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• 1998

Browning chracteristics were investigated for Chicory roots(Cichorium intybus L.) when roasted at different conditions of 120 to $180^{\circ}C$ in temperature and 10 to 40min in time. The soluble solid of water extracts obtained from roasted Chicory roots increased slowly with increasing roasting temperature and time, but it decreased above $160^{\circ}C$. The contents of reducing sugar and amino-type nitrogen in aqueous extracts obtained from roasted Chicory roots decreased rapidly with increasing the roasting time and temperature. Browning color intensity in aqueous extracts of roasted Chicory roots increased with increasing the roasting temperature and time, Hunter's color L and b values of Chicory powder decreased with increasing the roasting temperature and time, while Hunter's color a and ${\Delta}E$ values continuously increased with increasing the roasting temperature and time.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1279-1284
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• 1998

This study was designed to investigate the reasonable roasting condition of chicory. Extraction and surface color development of roasted chicory were significantly influenced by roasting temperature and time, and they were increased with increasing time, and roasting at $170^{\circ}C$ showed the highest browning color development. Soluble solid contents was not affected by roasting temperature and time. Roasting for 10min at $150^{\circ}C$ exhibited the highest sensory score, at which the free sugar composition of the extract was 0.87% xylose, 0.62% fructose and 0.84% sucrose. A total of 17 volatile components were identified by GC/MSD from the dried and roasted chicories. Aldehyde, ketone and pyrazine compounds were found to be major volatile flavor components in chicory roots. It was concluded that the results of this work will be useful to determine the optimum conditions for roasting of chicory roots.

• Journal of Dairy Science and Biotechnology
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• v.35 no.1
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• pp.1-7
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• 2017

Made using a natural mixed starter of lactic acid bacteria and yeast, Koumiss is a slightly alcoholic fermented mare's milk beverage, and a traditional drink of the nomadic populations of Central Asia. Cichorium intybus L. (chicory) is a sedative with potential cardioactive properties, and its oligosaccharides are beneficial in maintaining healthy gastrointestinal flora. Hence, in this study, we have generated a functional Koumiss containing two different concentrations of chicory. After fermentation of the Koumiss premix, the TA increased to 0.85~0.88%, and the pH decreased to ~4.3. The addition of either concentration of chicory had no significant effect on pH and TA. However, the taste, flavor, color, texture, and overall acceptability decreased in proportion to the added amount of chicory. This study has provided the first data on Koumiss supplemented with chicory. The results could be useful in developing high-quality Koumiss with functional activity using chicory, and allowing large-scale industrial production. Further studies are needed to determine if chicory root extract is beneficial for lifestyle-related diseases.

• Journal of Dairy Science and Biotechnology
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• v.35 no.1
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• pp.9-15
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• 2017

Cichorium intybus L. (chicory) roots and leaves are widely used in herbal preparations, which have beneficial effects on the stimulation of digestion and metabolism of food ingredients, gastric juice excretion, diuretic action, and bile excretion. Notably, chicory root is well known as a source of polyphenols, compounds with recognized value in health improvement. In this study, we examined the physicochemical characteristics (TA, pH, and sensory evaluation) of bioactive yoghurt containing different concentrations of chicory. With increasing incubation time (5 h), the TA of the yoghurt increased whereas the pH decreased, regardless of the amount of chicory. As the amount of chicory increased, the scores for color, flavor, taste, and overall acceptability generally decreased. Among the tested groups, yoghurt with the addition of 1% chicory attained the highest scores. Further studies on the production of bioactive yogurt with optimum chicory concentration are needed.

• Horticultural Science & Technology
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• v.28 no.3
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• pp.415-422
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• 2010

Two leaf lettuces, chicory, endive, edible chrysanthemum, and pak-choi were hydroponically cultured under root restricted conditions in a deep flow technique system and their growth and nutritional values were investigated. Cylindrical plastic tubes with 100 mm height and diameters of 20, 25 or 30 mm were used for root restriction. Growth of all species was retarded by 25-95% as the roots zone was restricted. Pak-choi and edible chrysanthemum showed greater reduction in growth as compared with chicory and endive. Percent dry matter, C/N ratio, and contents of total ascorbic acid and total anthocyanin increased in the root restricted treatments. Contents of P and K decreased in the root restricted treatments, while contents of Mg, Fe, Mn, and Zn were not consistent among the tested species. Optimized root volumes to improve the nutritional values and to reduce the growth retardation varied depending on species of leafy vegetables. Tubes of ${\Phi}25mm{\times}100mm$ and ${\Phi}30mm{\times}100mm$ were suitable for chicory, endive and lettuce, and edible chrysanthemum and pak-choi, respectively. Results indicate that nutritional values of hydroponically-cultured leafy vegetables can be improved by root restriction.

• Journal of Environmental Science International
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• v.31 no.7
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• pp.569-577
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• 2022

This study aimed to evaluate the growth of Cichorium intybus, Brassica juncea, and Lactuca sativa at varying seed ratios, and to suggest an efficient management plan for sustainable indoor agriculture systems. It was treated with mixed sowing as follows: 30 chicory seeds (chicory alone: CC), 22 chicory seeds + 8 lettuce seeds (C₃L₁), 20 chicory seeds + 10 lettuce seeds (C₂L₁), 15 chicory seeds + 15 lettuce seeds (C₁L₁) as intraspecies, and 30 mustard seeds (mustard alone: MC), 22 mustard seeds + 8 lettuce seeds (M₃L₁), 20 mustard seeds + 10 lettuce seeds (M₂L₁), 15 mustard seeds + 15 lettuce seeds (M₁L₁) as interspecies. The study identified the competitive response in seed germination between Cichorium intybus and Lactuca sativa, and in the C₃L₁ experimental group, Lactuca sativa had the highest leaf length, root length, chlorophyll content, and fresh weight. Therefore, the higher the ratio of Cichorium intybus, the higher the growth and productivity of Lactuca sativa; however, higher the ratio of Lactuca sativa, the lower the growth of Cichorium intybus. Furthermore, the nitrogen and potassium content in the substrate was the highest in the C₃L₁ experimental grorp which had the highest seeding rate of the Cichorium intybus. Comparing the groups Brassica juncea and Lactuca sativa, the higher the seeding ratio of Lactuca sativa, the higher the growth and productivity of Brassica juncea. Therefore, a companion seeding of Brassica juncea and Lactuca sativa is beneficial; this could be effective in having a high seeding ratio of Lactuca sativa.

• Journal of Plant Biotechnology
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• v.5 no.4
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• pp.215-219
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• 2003

Optimal shoot regeneration and transformation conditions of root type chicory (Cichorium intybus L. var. sativus cv Cesare) were studied. Leaf explants were co-cultured with Agrobacterium tumefaciens, which contained NPTII as a selectable marker and a rice homeotic gene, OsMADS1, that encodes a MADS-domain-containing transcription factor. After one day of co-cultivation, explants were transferred to selection media consisting of MS basal medium supplemented with 0.5 mg/L BAP, 0.1 mg/L IAA, 70 mg/L kanamycin, and 250 mg/L cefotaxime. PCR and Southern blot analyses revealed stable integration of the OsMADS1 gene in the chicory genome. Four-teen original transgenic plants ($T_o$ plants) were acclimatized in the greenhouse and examined for their morphological characters. Most of the transgenic plants showed altered morphologies, such as short, bushy, and early-flowering phenotypes with reduced apical dominance. Additionally, half of the transgenic plants exhibited altered leaf shapes, and 4 out of 14 plants were sterile. These phenotypes were inherited by the next generation. Northern blot analysis confirmed expression of the OsMADS1 gene in both floral and vegetative organs.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1997.04a
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• pp.74-74
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• 1997

Chicory is used popularly. We use leaves of the plant as ordinary mea1, and roots as a substitute of tea materials. It also has been asserted that it has clinical effects on weakness, hepatic disease, diabetes, etc. However, experimental evidences are so insufficient that we started these studies. For antiinflammatory activity, MeOH Ex. was orally administered to rats, and decreased amounts of paw edema induced by carrageenan injection were measured. For bile secretion increament, rats were administered total MeOH, EtOAc fraction, and BuOH fraction Ex. respectively. One hour later, bile ducts were cannulated, and we collected bile every 20 minutes for 4 hours. For hepatoprotective activity, CCl$_4$-intoxicated mouse were treated with MeOH Ex., then s-GPT, S-GOT, and liver weight were measured. For antidiabetic activity, rats were induced diabetes by streptozocin 45mg/kg(i.v) injection. One week later, 1000mg/kg of total MeOH Ex. of chicory root was orally administered. We divided rats into three groups. Group 1 rats were administered only once, group 2 ones once a day for one week, and group 3 ones for three weeks. The concentrations of serum glucose were measured before and after administration. For antihypertensive activity, SHR were administrated total MeOH Ex. of chicory once a day for 8 days, and were measured blood pressure on 1st, 3rd, 6th and 8th day. Total MeOH, EtOAc fraction, and BuOH fraction Ex. increased bile secretion in rats, and decreased liver toxicity induced by CCl$_4$ in mouse. Total MeOH, Ex. of chicory roots has antiinflammatory effect, and decreased blood glucose concentration in group 2 and 3 rats. It was revealed not lowering blood pressure significantly in SHR.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.413-418
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• 1998

To renew interest in Chicory roots (Cichorium intybus L.) as a food material, some functional and sensory properties were investigated under various roasting conditions. Browning color intensity of extracts increased with roasting processes. Electron-donating and nitrite-scavenging abilities of extracts increased with roasting processes, showing more than 2 and 3,6 times higher than those of the unroasted control in their activities, respectively. The amounts of total phenolic compounds and antioxidative activity of Chicory extracts showed the highest values at the roasting condition of $160^{\circ}C$ and 30 min. Sensory scores of Chicory tea generally increased with roasting processes, which showed a decreasing tendency at roasting conditions more than $170^{\circ}C$ and 30 min. Electron-donating ability showed a positive correlation with both browning color intensity and the amount of total phenolic compounds. Induction period by peroxide value showed a highly positive correlation with the amount of total phenolic compounds. Similarly, nitrite-scavenging ability of Chicory extracts showed a highly positive correlation with both browning color intensity and electron-donating ability.