• 한국식품조리과학회지
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• 제24권3호
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• pp.392-397
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• 2008

This study examined the quality characteristics of lotus root Julpyun prepared using different ratios of lotus root powder. According to the analyses results, the moisture contents of the lotus root powder-containing samples ranged from 32 to 35%, and the moisture content of the control sample(without added lotus root powder) was 8.5%. The L-values of samples decreased with increasing amounts of lotus root powder however, the a and b values of the samples did not show consistent trend. From the mechanical evaluation results, no consistent trends were found for hardness, springiness, or cohesiveness according to the levels of added lotus root powder. The 10% lotus root Jeolpyun had the highest adhesiveness score, but there were no significant differences between the samples. Gumminess and chewiness increased as the amount of lotus root powder increased, but again there were no significant differences between the samples. According to the sensory evaluation results, the 10% lotus root Jeolpyun received the highest preference scores. Therefore the 10% lotus root Jeolpyun prepared with 900 g of rice flour, 85 g of lotus root powder, 10 g of salt, and 294.5 g of water was chosen as the optimal formulation.

• 한국지역사회생활과학회지
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• 제27권4호
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• pp.817-829
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• 2016

In order to develop functional hamburger steak patties, various concentrations of lotus root (Nelumbo nucifera) were incorporated into them. The quality characteristics of the hamburger patties prepared after the addition of 5, 10, 15, 20 or 25% (w/w) lotus root were investigated. The moisture contents of the groups with lotus root were significantly higher than that of the control group. The crude fat and crude protein contents of the control group were higher than those of the other groups. No significant difference in the crude ash content was observed among the groups. The cooking loss rate, rate of reduction in diameter, and reduction in thickness of the groups with lotus root were significantly lower than those of the control group. Accroding to the results, lotus root inhibit cooking loss and help to keep moisture after cooking process. No significant difference in the L value was observed among the groups. The a and b values of the groups with lotus root were significantly decreased compared to those of the control group. No significant difference in hardness was observed among the groups. it suggest lotus root didn't affect the texture of hamburger patties. In the quantitative descriptive analysis, no significant difference in the color and fresh odor was observed among the groups. The groups with lotus root were softer than the control group. The groups with 10 to 25 % of lotus root showed higher juiciness and a sweeter taste than the control group. The preference of appearance, texture, flavor and overall acceptability of the groups with 10 to 25% lotus root were higher than those of the other groups, including the control group. In conclusion, lotus root can increase the acceptability of hamburger patties and 10-25% would appear to be the proper amount of it to use.

• 한국식품조리과학회지
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• 제24권4호
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• pp.431-438
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• 2008

This study examined the quality characteristics of Sulgitteok samples prepared with different ratios of lotus root powder over 4 days of storage. The moisture contents of the lotus root powder-containing samples ranged from 35.39 to 37.31% and that of the Sulgitteok without lotus root powder control was 35.92%. The results showed that the various samples had the inconsistent changes during the storage period. As the content of lotus root powder increased, the L-values of samples decreased and the a- and b-values increased. However, their L-, a- and b-values did not show large differences with storage. When compared to the control, the hardness, gumminess, and chewiness of samples slowly increased as the amount of lotus root powder increased. Springiness and cohesiveness decreased according to the amount of added lotus root powder. And increasing amounts of lotus root powder and storage time resulted in greater reductions in adhesiveness. In addition, increasing storage time caused cohesiveness to decrease and springiness to increase. The sensory evaluation results showed that the 20% lotus root Sulgitteok received the highest scores, therefore, this samples was deemed superior.

• 대한가정학회지
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• 제47권3호
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• pp.79-85
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• 2009

This study examined the effects of added amounts of Lotus root powder on the physical and sensory properties, and consumer acceptability of Jook. As the level of Lotus root powder increased, L-value decreased and a and b values increased. The Jook also had higher viscosity and lower spreadability values as the amount of Lotus root powder increased. Sensory characteristics, such as color intensity, viscosity, nutty taste, and off-flavor increased significantly with the addition of Lotus root powder. A consumer acceptability test indicated that the 25% Lotus root powder group had the highest overall acceptability, appearance, flavor, and texture. In conclusion, to enhance the quality of Jook, a 25% addition of Lotus root powder would be the most beneficial.

• 한국식품영양과학회지
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• 제40권9호
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• pp.1285-1291
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• 2011

연잎과 연근분말을 박력분 양의 4, 8, 12% 대체 첨가하여 제조한 스펀지케이크의 품질 특성으로 제품의 굽기 냉각 손실, 부피 및 비체적, crumb 색도, 조직감, 미세구조, 관능검사 등을 분석한 결과, 굽기 냉각 손실은 연잎과 연근분말을 첨가한 시험구들이 대조구보다 높았다. 케이크의 부피는 대조구가 가장 컸고, 대체분의 첨가량이 증가함에 따라 유의적으로 작아졌으며 비체적도 같은 경향이었다. 색도는 대조구가 시험구들보다 명도(L)와 황색도(b)는 높았고, 시험구 중에는 연근 12% 첨가구의 L값이 가장 낮아 어두운 것으로 나타났다. 적색도(a)는 대조구에 비하여 연잎과 연근분말 첨가로 증가하였다. 조직감 중 경도는 대조구와 연잎 및 연근분말 4% 첨가구에서 가장 낮았고, 대체분의 첨가량이 증가할수록 증가하였다. 응집성은 대조구에서 가장 낮았으나 탄력성은 대조구가 시험구에 비해 높은 경향을 나타냈다. 케이크의 crumb 구조는 대조구에 비해 연잎과 연근 분말 첨가량이 증가할수록 기공이 거칠고 열려있었다. 관능검사에서 연잎 분말을 첨가한 제품보다는 연근분말을 첨가한 케이크를 더 선호하는 것으로 나타났다. 따라서 연잎분말은 4%, 연근분말은 8%까지 첨가하면 관능적 품질 특성을 유지하면서 기능성 스펀지케이크를 제조할 수 있을 것으로 생각된다.

• 동의생리병리학회지
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• 제18권5호
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• pp.1437-1442
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• 2004

In this study, lotus root(Nelumbo nucifera G.) and omija(Schizandrae fructus), which have been used in oriental medicine and folks remedy, were examined to apply to functional foods. We prepared yanggaeng with lotus root, sugar, oligosaccharide, agar, omija extract solution and analyzed the nutritional composition(moisture, protein, fat, ash, crude fiber, carbohydrate, free sugar and minerals). Also we investigated texture profile and evaluated sensory characteristics of developed yanggaengs and 8 commercial ones. Potassium and crude fiber contents of yanggaeng with lotus root were higher than the commercial yanggaengs. Cohesiveness, springiness and gumminess of lotus root yanggaeng were the same levels of commercial yanggaengs. Sensory evaluation with the ones, showed that the lotus yanggaeng was more desirable than the commercial ones. Yanggaeng with lotus had good scores in texture profile and sensory evaluation compared with commercial yanggaengs. These results demonstrated that lotus root hadsufficient values to use a foodstuff for yanggaeng.

• 한국식품조리과학회지
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• 제18권6호
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• pp.573-578
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• 2002

연근 분말 첨가가 제빵 적성에 미치는 영향에 대하여 반죽의 물리적 특성과 품질의 특성을 파악하고 기능성과 물리적인 면을 고려한 배합비율을 알아보았다. 파리노그램의 반죽 특성을 보면 수분 흡수율은 첨가량이 증가할수록 감소하였다. 반죽 형성시간은 연근 첨가량이 많아질수록 길어졌다. 익스텐소그래프에 나타난 반죽의 신장도는 대조군에 비해 첨가군은 점점 감소하였으나, 신장 저항도와 최대 저항도는 첨가량이 증가할수록 점차 증가하였다. 아밀로그래프에서는 호화개시온도는 대조군보다 첨가랑이 증가할수록 높아졌으며 최고 점도도 첨가군이 대조군보다 높았다. 반죽의 pH는 첨가량이 증가할수록 증가하였다.

• 농업과학연구
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• 제47권3호
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• pp.519-532
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• 2020

Because lotus root has a short shelf life, the quality easily deteriorates. Thus, the harvested lotus roots are processed into a variety of products. Drying is one of the simplest food preservation methods, which can increase food stability. However, the convective drying method takes a long time and requires high energy consumption. Combination drying methods have emerged to overcome the limitations of the convective drying method. This study investigated the drying characteristics of lotus root and determined the optimal drying model of lotus root depending on the microwave and hot-air combination drying conditions. The lotus root slices (5 mm in thickness and 40 mm in diameter) were dried by different drying conditions that were combined with three microwave power levels (50, 100, and 150 W) and two hot air temperatures (50 and 60℃) at a velocity of 5 m·s^-1. Eight drying models were tested to evaluate the fit to the experimental drying data, and the effective moisture diffusion (D_eff) values of the lotus root slices dried by combination drying were estimated. The combination drying time of the lotus root was significantly reduced with the high air temperature and microwave power. The effective moisture diffusion (D_eff) of lotus root was more affected by the air temperature than microwave power intensity. Logarithmic model was most suitable to describe the drying curve of lotus root in the microwave-hot air combination drying method.

• 한국식품조리과학회지
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• 제24권5호
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• pp.593-600
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• 2008

The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Lotus root powder were added to the wheat flour. The cooking quality, mechanical textural properties, and viscosity were measured, and a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite Lotus root powder-wheat flours were shown to have increased and the viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of those samples were reduced, as the Lotus root powder content was increased as measured via amylography. As increasing amounts of Lotus root powder were added, the L and b values were reduced, and the color values, weight, and volume of the cooked noodles increased, as did the turbidity of the soup. With regard to the textural characteristics, the Lotus root powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, the noodles prepared with 15% Lotus root powder were preferred more than the other noodles, according to the results of our sensory evaluation.

• 한국식품조리과학회지
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• 제25권2호
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• pp.143-149
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• 2009

본 연구는 기능성을 가지고 있는 연근을 우리나라 전통 한과류인 진말다식에 0%, 20%, 40%, 60%, 80%로 첨가하여 품질특성을 평가 한 후 연근 다식의 표준레시피를 제시하고자 하였다. 실험 결과를 요약하면 다음과 같다. 연근 다식의 수분함량은 연근가루 첨가량이 증가할수록 수분함량이 유의적으로 증가하였다. 연근 다식의 색도 변화에서는 연근가루의 첨가량이 증가할수록 L 값, a 값, b 값이 유의적으로 감소하는 경향이었다. 연근 다식의 물성에서는 연근가루의 첨가비율이 증가할수록 경도(hardness), 검성(gumminess), 씹힘성(chewiness), 탄력성(springiness)과 응집성(cohesiveness)은 감소하는 경향이었다. 부착성(adhesiveness)은 연근가루 첨가량이 증가할수록 증가하는 경향이었다. 연근 다식의 정량적 묘사분석에서 연근가루 첨가량이 증가할수록 색(color), 향(flavor), 맛(taste), 씹힘성(chewiness)의 강도가 높았으며, 부드러움(softness)은 시료 간에 유의적인 차이가 없었다. 기호도 검사에서는 연근가루 40% 첨가군(LR40)이 색, 향, 맛, 전체적 기호도에서 가장 높게 평가되었다. 이상의 연구를 통해 연근 다식으로 가장 적당한 제조 방법은 볶은 밀가루 60 g, 연근가루 40 g, 꿀 80 g으로 제조한 연근 다식이었다.