• Food Science and Preservation
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• v.16 no.1
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• pp.53-59
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• 2009

The purpose of this research is to develop bellflower (Platycodon grandiflorum) root and lotus (Nelumbo nucifera) root Jeonggwa as a health food. The quality characteristics of Jeonggwa to which 0-8% (w/w) of Omija (Schizandra chinensis Baillon) water extract was added were investigated. The moisture contents of bellflower root Jeonggwa were 14.9-18.0%, where as that of lotus root Jeonggwa was 6.9-8.4%. The acidity of bellflower root Jeonggwa was 0.477-0.585% and that of lotus root Jeonggwa was 0.513-0.572%; values increasing levels of Omija extract. The lightness (L) and yellowness (b) values of bellflower root Jeonggwa decreased with increasing amounts of Omija extract, and the lightness (L), redness (a) and yellowness (b) values of lotus root Jeonggwa decreased with increasing Omija extract concentration (p<0.05). In mechanical tests with bellflower root Jeonggwa, the highest values of hardness and strength were seen at 2% (w/w) extract, of cohesiveness were seen with 4-8%, of springiness with 2-6%, of gumminess with 6-8%, and of brittleness with 4-6% (all p<0.01). In mechanical tests with lotus root Jeonggwa, the highest values of hardness and springiness were at 0 and 6% extract, respectively, whereas strength, gumminess and brittleness were at 6-8% Omija extract (all p<0.01). In sensory evaluation, the highest acceptability of bellflower root Jeonggwa was seen with 4% extract and that of lotus root Jeonggwa was seen with 2% extract.

• Food Science and Preservation
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• v.8 no.2
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• pp.164-168
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• 2001

Minimally processed lotus root was stored at 4$^{\circ}C$ followed by dipping in distilled water, 3% ascorbic acid, 1% citric acid, 1% acetic acid, 1% EDTA, 2% lactic acid and 3% malic acid. The weight loss, color, soluble solids, pH, vitamin C and sensory characteristic were measured during storage period. The rate of weight loss decreased in the minimally processed lotus root. ΔL was changed slightly after 1 week storage and 1% acetic acid and 1% EDTA especially retarded a little retardation in browning during storage. Soluble solids was changed slightly, but decreased after 2 week storage in lotus root treated with 2% lactic acid and 3% malic acid. pH increased but vitamin C decreased during storage. The organoleptic quality of lotus root treated 1% EDTA showed the best by sensory evaluation.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.180-190
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• 2010

This study investigates the quality characteristics of mung bean starch Jelly by addition of different ratios of white lotus(Nelumbo nucifera) root powder during 5 days of storage at $4^{\circ}C$. The moisture content of the samples ranged from 86.78 to 88.88%. The L value of the samples decreased as the amount of white lotus root powder increased; however, the a value and b value were significantly(p<0.05) increased. For the sensory evaluation, color and taste were decreased as the amount of white lotus root powder increased. Flavor and shine were not significantly different among the samples. And clarity and elasticity were highest in the sample with no powder and 5% of white lotus root powder. Hardness was decreased(p<0.05) as the amount of white lotus root powder increased. Overall acceptability was highest when using 0% and 5%. Texture profiles of hardness decreased as the amount of white lotus root powder increased. Hardness, gumminess, chewiness were found to drop significantly(p<0.05) after one day of storage. Cohesiveness was not significantly different among the samples according to the amounts of white lotus root powder. Adhesiveness was not significantly different in 0, 5, 10, and 15% of white lotus root powder. Syneresis was increased during the storage period. From the result, the most advisable mixture ratio of mung bean starch jelly with white lotus root powder was 19 g of mung bean starch, 1g of white lotus root, 0.1 g of salt and 160 mL of water.

• Preventive Nutrition and Food Science
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• v.13 no.4
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• pp.340-347
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• 2008

This study was conducted to develop a recipe for a nutritional cookie with lotus root powder that had the optimal composition of ingredients and texture resulting in high preference by all age groups. Wheat flour was partially substituted with lotus root powder to reduce its content. Response Surface Methodology was used to analyze the measured results, which showed 16 experimental points including 2 replicates for lotus root powder, sugar and butter. The compositional and functional properties were measured, and these values were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final mixture product. The sensory evaluation results showed significant values in color (p<0.01), texture (p<0.05) and overall quality (p<0.05). As a result, the optimal sensory ratio was determined to be 22.59 g of lotus root powder, and 53.08 g of sugar for every 120 g of butter.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.64-71
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• 2008

White bread containing lotus root powder was previously reported as unsatisfactory with respect to appearance and chewiness. In this research, white bread samples were prepared using ethanol(2 wt.%) and lotus root powder(3, 6, or 9 wt. %), and compared to those prepared without ethanol (reference breads). The volumes and heights of the reference breads increased with increasing lotus root powder content. The moisture contents of the breads prepared with ethanol were higher than those of the corresponding reference breads. The hardness and fracturability of the breads made with ethanol were lower than those of the reference breads; however, springiness, cohesiveness, adhesiveness and chewiness were enhanced. In terms of appearance and sensory qualities, optimum results were obtained when the ethanol was added along with 6 wt. % lotus root powder. Overall, the results indicate that adding ethanol can improve the quality of white breads that contain lotus root powder.

• Journal of the Korean Society of Food Culture
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• v.23 no.2
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• pp.222-227
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• 2008

This study examined the chemical composition of lotus root and functionally evaluated a fermented lotus root drink. Electron-donating ability using DPPH along with nitrite-scavenging ability were used to compare the antioxidative activities of unfermented and fermented lotus root drinks. The electron-donating abilities of the unfermented lotus root drink (1%) and fermented lotusroot drink (1%) were 22.55% and 23.88%, respectively. At pH 6.0, the nitrite-scavenging abilities of the unfermented lotus root drink and the fermented lotus root drink (100%) were 27.64% and 40.3%, respectively, and their scavenging ability increased in a dose-dependent manner at all pH values. In order to study the anti-obesity effects of the two drinks, male Sprague-Dawley rats were divided into four groups (A: basal diet, B: high fat diet, C: high fat diet+unfermented lotus root drink, D: high fat diet+fermented lotus root drink). Net weight gains were not significantly different among the four groups. Plasma total cholesterol concentrations significantly decreased in the groups receiving the unfermented and fermented lotus root drinks. Also, plasma total lipid and triglyceride contents were lower in the groups receiving the unfermented and fermented lotus root drinks as compared to the high fat diet group; however, the differences among the three groups were not significant.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.413-425
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• 2002

Quality characteristics of white bread added with lotus root powder(3, 6%) were investigated. Moisture content of white bread added with lotus root powder were higher than control. As the amount of added lotus root powder increased, the lightness, redness and yellowness of bread crust as well as the volume of the bread decreased, but the redness and yellowness of the crumb increased slightly. The content of free amino acids increased by the addition of lotus root powder and the major ones were L-glutamic acid, L-alanine, L-valine and threonine. The major flavor components were 2-methyl butanal and 3-methyl butanal, which were formed by the amino-carbonyl reaction in baking bread at high temperature. Aldehyde flavor components such as 2-ethylfuran, 2-butanedione and 3-butanedione were formed by yeast fermentation. Ethyl acetate and vinyl acetate also influenced the flavor of the bread. The addition of lotus root powder increased the hardness and fracturability, and decreased the gumminess, chewiness and cohesivenes of the bread. Sensory evaluation of white bread indicated that the addition of 3%, 6% lotus root bread enhanced the grain formation, color, mouth feeling, appearance, hardness, moistness, flavor and overall acceptability. Overall, the addition of 6% lotus root powder showed the best performance in the nutritional and functional aspects of the bread.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.109-113
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• 2016

This study aimed to examine the nutrient utilization of rump round meat and lotus root using young (32 wk) and aged hens (108 wk) as an animal model. Rump round meat and lotus root were prepared with or without enzymatic treatment. For each age group of laying hens, a total of 24 Hy-Line Brown laying hens were randomly allotted to one of two dietary treatments with six replicates. For rump round meat, the true total tract retention rate (TTTR) of dry matter (DM) and nitrogen (N) were unaffected by either enzymatic treatment or hen age. However, aged hens had greater (p<0.01) TTTR of energy and crude fat than young hens. Enzymatic treatment did not influence the TTTR of energy or crude fat. In addition, we did not observe any significant interaction between the TTTR of DM, energy, N, or crude fat in rump round meat and hen age or enzymatic treatment. The TTTR of DM remained unchanged between controls and enzyme-treated lotus root for young hens. However, enzyme-treated lotus root exhibited greater (p<0.05) TTTR of DM than control lotus root for aged hens, resulting in a significant interaction (p<0.05). The TTTR of energy and N in lotus roots were greater (p<0.01) for aged hens than for young hens. In conclusion, enzymatic treatment exerted beneficial effects on energy and nutrient utilization in aged hens, suggesting the aged hen model is practical for simulation of metabolism of elderly individuals.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.734-742
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• 2011

This study was conducted to investigate the physicochemical characteristics of Eungi, which is used as a breakfast or health food. We manufactured lotus root starch and Eungi by a traditional method and discovered that the viscosity of Eungi with 4-5% starch content was similar to fermented milk. When the physicochemical properties and sensory acceptability of a Eungi beverage combined with different amounts (0.5, 1.0, 1.5, and 2.0%) of lotus root starch were investigated, consumer acceptability was highest with Eungi combined with 0.5% starch and 6% sugar. When the physicochemical properties and sensory acceptability of Eungi beverage combined with different extract bases were investigated, the acceptability of taste and texture was highest with purple sweet potato extract and the acceptability of color was highest with omija extracts.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.516-523
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• 2010

This study was conducted to investigate the physicochemical and sensory characteristics of tofu prepared with the addition of lotus root powder (LRP). The moisture, crude ash, carbohydrate, crude protein, and crude lipid contents of the lotus root powder were 8.29%, 4.73%, 30.66%, 47.84%, and 8.48%, respectively. The yield rate of the tofu did not differ significantly according to the level of added LRP; however, there was a significant decrease in pH and a significant increase in acidity. The L and b values of the tofu decreased as the amount of LRP in the formulation increased, whereas the a value increased. Furthermore, hardness and cohesiveness increased significantly as the level of LRP increased. In sensory evaluation, LRP tofu had low scores in air cell size and a beany smell, but high scores in hardness. In terms of overall acceptability, the preferred tofu samples were the control and that containing 0.3% lotus root powder.