• 동아시아식생활학회지
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• 제20권4호
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• pp.589-595
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• 2010

The purpose of this study was to investigate the practical application and optimum conditions for adding functional dropwort, which is rich in physiological activity to Sulgidduk, toward developing dropwort-added dduk as a healthy food. To this end, samples of Sulgidduk with 0, 1, 3, 5 and 7% added dropwort powder were prepared, stored for 2 days at $20^{\circ}C$, after which the water content, chromaticity, and mechanical and sensory quality characteristics were measured. The results were as follows. The water content of nonglutinous rice powder and dropwort powder used for dropwort-added Sulgidduk was 41.73% and 3.5%, respectively. The water content decreased with increasing amounts of dropwort powder the group with 7% added dropwort powder was 33.88%, the lowest. For chromaticity, the L value decreased with increasing amount of dropwort powder with significant differences between groups with different added amounts (p<0.001). The a and b values increased with increasing amount of dropwort powder while they were 7.21 and 29.22, respectively, in the 7% dropwort powder-added group with significant differences between samples (p<0.001). For mechanical quality characteristics hardness decreased with increasing of amount of dropwort powder with significant differences between samples (p<0.001). There was no difference between samples in cohesiveness and springiness. Gumminess increased with increasing amount of dropwort powder with significant differences between samples (p<0.05). Chewiness and adhesiveness had a tendency to decrease with increasing amounts of dropwort powder. Overall acceptability was in the order of 3%, 5%, 1%, 7%, and 0% dropwort powder-added groups. Overall, for dropwort powder added Sulgidduk, the quality of flavor, color and taste was acceptable, compared to other powder-added groups. The 3% dropwort powder-added group was highly rated in general preference making it most desirable for making dropwort powder-added Sulgidduk.

• 한국지역사회생활과학회지
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• 제15권1호
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• pp.49-55
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• 2004

The purpose of this study is to research the antimutagenic and antioxidative effects of water dropwort and small water dropwort by Ames test and by measuring malondialdehyde(MDA) production. Water dropwort and small water dropwort were extracted with methanol and then further fractionated to hexane, chloroform, ethyl acetate, butanol and water, stepwise. The methanol extracts from both samples reduced the mutagenicities by aflatoxin $B_1(AFB_1)$ in Salmonella typhimurium TA 98. The production of MDA also decreased when the methanol extracts were added to the system. The hexane, chloroform and ethyl acetate fractions revealed higher antimutagenic activities against $AFB_1$ than the butanol and water fractions. Among the five fractions, the ethyl acetate fraction showed the highest level of antioxidant activity. From the results of the experiment, water dropwort and small water dropwort seem to be good antimutagenic and antioxidative sources of food.

• Preventive Nutrition and Food Science
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• 제13권2호
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• pp.117-121
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• 2008

The effects of water dropwort on the physical characteristics of tofu were investigated and consumer acceptance test was conducted. pH decreased significantly with increasing water dropwort concentration from 0 to 3%, whereas titratable acidity showed the reverse trend (p<0.05). The amount of water dropwort did not significantly influence the moisture content up to 2% substitution (p>0.05). Turbidity increased significantly with increasing water dropwort concentration (p<0.05). A significantly lower moisture content in 3% water dropwort tofu may be attributed to the denser structure and hardness of that was significantly higher than those of the other samples (p<0.05). Even though $a^*$-values of 3% water dropwort tofu was lower than that of control, $a^*$-values increased significantly with increasing water dropwort content (p<0.05). On the contrary, $b^*$-values decreased significantly with increasing water dropwort content (p<0.05). 2% water dropwort tofu was found to be the best with respect to its overall acceptability score.

• 한국식품조리과학회지
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• 제30권3호
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• pp.239-248
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• 2014

This study investigated the physicochemical and sensory characteristics of pound cake prepared with various amounts of dropwort powder. According to the results, the specific gravity of batter prepared with dropwort powder was increased, whereas the pH of batter was decreased significantly with the addition of dropwort powder. Furthermore, the weight of the pound cake prepared by adding 8% dropwort powder had the lowest among all samples. The volume and specific loaf volume of pound cakes prepared by adding dropwort powder were higher than those of the control. The baking loss rate of the control was 5.45% and that of pound cakes prepared by adding dropwort powder was 5.08~7.08%. In addition, the moisture content of pound cakes was found to increase with an increased in the amount of dropwort powder, whereas the pH of pound cakes was found to decrease with an increase in the dropwort powder content. The DPPH radical scavenging activity of the control group was 23.58%, whereas that of pound cakes prepared by adding dropwort powder ranged from 38.77~77.60%. However, the L, a and b values were decreased significantly by the addition of dropwort powder. The hardness, springiness, chewiness and brittleness of pound cakes were decreased significantly by the addition of dropwort powder. Overall, the sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for pound cakes were conveyed to be higher in 4~6% of substituted sample groups than those of others. Hence, the results of this study suggest that addition of 4~6% dropwort powder is the best substitution ratio for pound cakes.

• 한국조리학회지
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• 제21권4호
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• pp.42-54
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• 2015

본 연구는 미나리의 활용방안을 증진시킬 목적으로 미나리 분말을 첨가하여 쿠키를 제조한 후 항산화 및 품질특성을 평가하였다. 미나리분말 첨가 쿠키 반죽의 밀도는 대조군이 미나리 분말 첨가군보다 높았고 쿠키 반죽의 pH는 미나리 분말 첨가군이 대조군보다 낮았다. 쿠키의 수분함량은 미나리 분말 첨가량이 많을수록 증가하였고 쿠키의 pH는 미나리 분말 첨가량이 많을수록 감소하였다. 쿠키의 중량과 직경은 미나리 분말 첨가군이 대조군보다 더 낮았다. 쿠키의 두께는 대조군과 미나리 분말 첨가군 사이에 유의적인 차이는 없었다. 쿠키의 퍼짐성은 미나리 분말을 첨가할수록 낮아지는 경향을 보였고 손실율은 미나리 분말 첨가군이 대조군보다 유의적으로 높게 나타났다. 미나리 분말 첨가 쿠키의 색도에서 명도 L값, 적색도 a값과 황색도 b값은 대조군이 미나리 분말 첨가군보다 더 높게 나타났다. 쿠키의 경도는 대조군보다 미나리 분말 2%와 4% 첨가군이 유의적으로 높게 나타났다(p<0.01). 쿠키의 DPPH 라디칼 소거능에 대한 결과, 대조군은 20.62%였으며, 미나리 분말 첨가군은 32.11~65.10%로 대조군보다 높게 나타났다(p<0.001). 쿠키의 기호도 검사에서 외관, 향, 질감, 맛과 전반적인 기호도는 대조군과 미나리 분말 2%와 4% 첨가군 사이에 유의한 차이가 없었다. 이상의 결과 쿠키제조 시 미나리 분말 첨가는 4% 이내로 첨가하는 것이 바람직할 것으로 판단되었다.

• 한국유기농업학회지
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• 제8권1호
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• pp.79-88
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• 1999

In order top investigate the growth of water dropwort grown by sandculture irrigated with recirculated tilapia aquaculture water, these experiments were carried out. Fish(tilapia) production and biofiltration provided by sand cultured water dropwort(Oenanthe stolonifera DC.) were linked in a closed system of recirculation water. Water dropwort was irrigated with water drawn from the tilapia tank and drainage from sand beds was returned to the fish tank. The temperature, pH and EC of tilapia culture water were stable. The growth of water dropwort grown by sandculture with aquaculture water was normal. Microbial activity of the biofilterbed irrigated by tilapia rearing water was higher than that of biofilterbed irrigated by tapwater. The feasibility of an integrated, recirculatory system for concurrent production of water dropwort and fish with no additional fertilization application was demonstrated.

• 한국조리학회지
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• 제21권6호
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• pp.291-302
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• 2015

본 연구에서는 미나리 가루를 첨가하여 양갱을 제조한 다음, 그 품질특성을 살펴보았다. 미나리 가루 첨가 양갱의 당도, pH 및 수분함량은 미나리 가루 첨가량이 증가할수록 감소하였다. 색도 측정에서 미나리 가루 첨가량이 증가할수록 L값, a값과 b값은 감소하는 경향을 보였다. Texture 측정에서 경도, 응집성, 씹힘성과 부서짐성은 대조군보다 미나리 가루 첨가군이 더 높았다. 미나리 가루 첨가 양갱의 DPPH 라디칼 소거능을 측정 결과, 대조군의 전자공여능은 24.20%였으며, 미나리 가루 첨가군은 33.56~58.80%로 나타났다(p<0.001). 관능검사에서 색, 향, 질감, 맛과 전반적인 기호도에서 미나리 가루 1% 첨가군과 2% 첨가군은 대조군과 유의적인 차이가 없었다. 이상의 결과 양갱 제조 시 미나리 가루의 적정 첨가량은 2% 정도가 적합한 것으로 판단되었다.

• 한국식생활문화학회지
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• 제29권6호
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• pp.623-636
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• 2014

This study was performed to determine the optimal composition of muffins added with dropwort powder, egg and sugar. The experiment was designed based on BBD (Box-behnken design), and evaluation was carried out by means of RSM (response surface methodology), consisting of 13 experimental points with three replicates each for three independent variables dropwort powder, eggs and sugar. Using F-test, height, moisture, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity, L-value, a-value, springiness, cohesiveness, chewiness, brittleness, color, and appearance acceptability were expressed as a linear model, whereas pH, b-value, flavor, taste, and texture were expressed as a quadratic model. After swallow and overall acceptability were expressed as a 2FI model. As dropwort powder content increased, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity increased. Increasing amounts of dropwort powder led to reduction of sensory scores for color, appearance, flavor, taste, and texture quality. The optimum formulation determined by the numerical and graphical methods were similar: dropwort powder 6 g, egg 77 g, and sugar 60 g.

• 한국식품영양과학회지
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• 제42권7호
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• pp.1133-1138
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• 2013

미나리 유통과정중 생성되는 부산물의 활용방안과 청국장의 품질 및 기호성 개선 방안을 모색하기 위해 청국장의 제조시 전처리 방법을 달리한 미나리 분말 첨가에 따른 발효 및 품질 특성을 비교 검토하였다. 발효균주로 사용한 Bacillus subtilis RS-9은 볏짚으로부터 분리된 30 균주 중 대두 분해력, 단백 분해력, 전분 분해력, 항균활성이 가장 우수한 균주를 16S rRNA 염기서열 분석을 통해 동정한 후 사용하였다. 전처리 방법을 달리한 미나리 분말을 0.5%, 1%로 혼합하여 제조한 청국장의 발효 및 품질특성을 조사한 결과, 미나리 분말 혼합 청국장의 pH는 발효 전 기간 동안 대조구보다 낮은 경향을 나타내었으며, 첨가 미나리의 전처리 방법에 따라서는 뚜렷한 차이를 관찰할 수 없었다. 청국장의 발효 후 총균수는 8.70~8.88 log CFU/mL이었으며, 발효기간이 경과함에 따라 모든 처리구에서 증가하였다. 미나리 혼합 청국장의 아미노태 질소와 점질물 함량은 발효 전 기간 동안 대조구보다 낮은 경향을 나타내었다. 총 폴리페놀 함량은 발효후 모든 군이 증가하였으며, 스팀처리 미나리 첨가구가 $590.24{\mu}g/mL$로 가장 높은 함량을 나타내었다. ABTS radical 소거능은 대조구에 비해 뚜렷이 높았으며, 발효 후 모든 처리구에서 활성이 증가하였고 스팀처리 미나리 첨가구가 82.16%로 가장 우수하였다. 관능검사 결과는 생미나리 분말 0.5% 첨가군이 맛과 종합적 기호도에서 가장 우수하였다.

• 한국토양비료학회지
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• 제40권2호
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• pp.164-171
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• 2007

공단인근의 여러 중금속이 복합적으로 오염된 토양에서 중금속의 존재형태와 미나리 중 함량과의 관계를 평가하기 위하여 미나리 재배토양, 농수로 퇴적 저니토 및 대조토양과 동일지점에서의 미나리를 채취하여 분석 검토하였다. 토양의 중금속 총함량 중 Cd, Cu 및 Ni의 평균농도가 Kloke (1979)가 제안한 중금속의 허용한계치를 초과하였다. 중금속별 토양 내 주된 존재형태는 Cd이 치환태였고, 다른 중금속 (Cu, Zn, Ni 및 Pb)은 Fe-Mn 산화물 및 잔류 형태로 나타났다. 재배토양과 농수로 저니토의 형태별 함량에 의하여 환산된 잠재적인 중금속 이동계수는 Cd>Zn>Ni>Cu>Pb 순이였고, 특히 Cd의 경우 대조토양에 비하여 매우 높은 것으로 알수 있었다. 토양의 Cd 전함량과 토양 내 이동성이 높은 치환성 및 Fe-Mn 산화물 분포비율과는 정의 상관, 이동성이 낮은 잔류태와는 부의 상관을 보였다. 미나리 부위별 중금속은 대부분이 뿌리에 축적되었으며, 지상부로의 이행성은 Cd과 Zn가 줄기에서 높았고, Cu와 Ni 함량은 오히려 잎에서 높았다. 토양 중금속 중 Cd, Cu 및 Ni의형태별 함량과 미나리 중 함량과 관련성이 높았고, 특히 치환성 Cd과 Ni 함량은 미나리 중 함량과 고도의 정의상관을 보였다.