• 한국식품조리과학회지
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• 제31권3호
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• pp.318-327
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• 2015

This study was conducted to investigate the physical, textural and sensory properties of Seolgiddeok prepared with different amount of radish leaf powder, and stored for 3 days. The moisture content decreased gradually during storage and the decrease was less in the groups with radish leaf powder than in the control. The color L value decreased significantly as the amount of radish leaf powder increased, while the redness (a) and yellowness (b) both increased. Measurements with a texture analyzer, showed that the hardness, chewiness, gumminess and adhesiveness of Seolgiddeok tended to decrease in proportion to the amount of radish leaf powder in the formula. The gelatinization properties of Seolgiddeok were investigated by amylograph. Breakdown and setback in Seolgiddeok were low following the addition of radish leaf powder. In the sensory evaluation, Seolgiddeok with radish leaf powder was superior in flavor, chewiness, and softness than the control. Seolgiddeok with 3% radish leaf powder had the highest overall acceptability score. Therefore, we concluded that the addition of radish leaf powder to Seolgiddeok improves the sensory characteristics and delays retrogradation.

• 동아시아식생활학회지
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• 제25권3호
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• pp.502-512
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• 2015

This study was conducted to investigate the physical, textural and sensory properties of sponge cake prepared with different amounts of radish leaf powder. The specific gravity and viscosity of cake batter and cooking loss of cake increased with an increasing amount of radish leaf powder, whereas specific loaf volume and moisture content of cake decreased. Lightness, redness and yellowness of crust and crumb decreased with increasing radish leaf powder content. Measurements using a texture analyzer showed that hardness, chewiness, gumminess, adhesiveness and fracturability of sponge cake tended to increase in proportion to the amount of radish leaf powder in the formula. In the sensory evaluation, sponge cake prepared with 5% radish leaf powder was similar to the control in terms of moistness, softness, chewiness and springiness. These results suggest that adding 5% radish leaf powder is the best substitution ratio for sponge cake.

• 동아시아식생활학회지
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• 제27권3호
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• pp.295-303
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• 2017

Physicochemical and antioxidant activity characteristics of radish pickles added with different amounts of stevia leaf (0, 1.0, 2.0, and 3.0 g) were investigated. Radish slices ($4{\times}4{\times}4cm$) were salted with NaCl, soaked into pickling solution added with different amounts of stevia leaf, and then stored at $4^{\circ}C$ for 6 months. Throughout the whole storage periods, L and b values of radish pickles increased significantly with increasing amount of stevia leaf, whereas a value decreased. Hardness and strength increased significantly with increasing amount of stevia leaf during the storage period. Antioxidant compound contents and antioxidant activity increased significantly with increasing amount of stevia leaf. These results are expected to be useful in producing stevia leaf radish pickles with antioxidant activity and we propose the manufacture and commercialization of radish pickles added with 2.0 g of stevia leaf.

• 한국식품영양과학회지
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• 제27권5호
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• pp.852-857
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• 1998

Three kinds of kimchi using Chinese cabbage, leafy radish and mustard leaf were prepared by conventional method and stored at 5$^{\circ}C$ or 2$0^{\circ}C$ for 13 dyas. During storage at both temperatures, changes of the amounts of salt and ascorbic acid, pH and total acidity were determined, and the relationship of the decomposition of chlorophylls with the production of their derivaties was studied. At both storage temperatures, salt concentration of Chinese cabbage kimchi(3.7%), leafy radish kimchi(3.6%), mustard leaf kimchi(3.5%) was relatively constant during the entire storage period. However, pH and total acidity wre fluctuating with the remarkable changes during 3 days of storage. Ascorbic acid content was slowly decreased during the storage period and the decompositin rate of ascorbic and was greater at 2$0^{\circ}C$ than 5$^{\circ}C$. Among the kinds of kimchi tested, mustard leaf kimchi with the slow decomposition rate of ascorbic acid contained relatively high ascorbic acid content, while leafy radish kimchi contained the lowest content. At both storage temperatures, the production of pheophytin and pheophorbide from decomposition of chlorophyll was least in mustard leaf kimchi, but similar production rates in leafy radish and Chinese cabbage kimchi were observed.

• 환경생물
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• 제21권4호
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• pp.400-404
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• 2003

This study was to evaluate the effects of gamma irradiation on the germination, nutrient concentrations and growth of spinach and radish. Both the spinach and radish seeds exhibited relatively higher germination rates in response to the low doses of gamma irradiation compared to the non -irradiated control. Leaf DW of the radish did not respond to gamma irradiation but that of the spinach increased significantly in response to a gamma radiation of 4 Gy (P< 0.05). Leaf growth parameters of the spinach including the leaf area and SLA (leaf area/leaf dry weight) also demonstrated increased responses to gamma irradiation. R/S (root dry weight/shoot dry weight), root DW and root length of the spinach exhibited a positive response to gamma irradiation while those of the radish did not. In contrast, SRL (root length/root dry weight) significantly decreased with gamma irradiation at 8 Gy for the spinach, but not for the radish. The tissue nitrogen concentrations of the spinach showed an increased response to gamma irradiation while that of the radish did not. Furthermore, higher concentrations of phosphorus, potassium, calcium and magnesium were found in the irradiated spinach, but not in the irradiated radish. It seems that the non-specific physiological and/or biochemical activities of spinach might be accelerated by gamma irradiation, possibly accounting for the stimulation of nutrient uptake from the root media and early biomass accumulation in the current study.

• Asian-Australasian Journal of Animal Sciences
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• 제32권3호
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• pp.413-420
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• 2019

Objective: This study investigated the effects of dry radish leaf and root on the quality of pork patties during refrigeration storage. Methods: The patties were divided into the following three groups: the control containing 0% dry radish leaf root powder, RL1 containing 0.5% dry radish leaf root powder, and RL2 and RL3 containing 1% and 2% dry radish leaf root powder, respectively. Proximate composition, pH, cooking loss, microbial analysis, lipid oxidation analysis, color, texture profile analysis and sensory test were performed. Results: Moisture, crude protein, and crude ash contents in RL2 and RL3 were significantly higher than those in other groups (p<0.05), whereas crude fat contents in RL2 and RL3 were significantly lower than other groups (p<0.05). Lightness was significantly lower in RL2 and RL3 than in CON (p<0.05). Cooking loss for RL2 and RL3 were significantly lower than those for the other groups (p<0.05). The pH, thiobarbituric acid levels, and total plate counts of RL2 and RL3 were significantly lower than those of CON at days 7 and 14 (p<0.05). Hardness values of RL2 and RL3 were significantly lower than those of CON, whereas chewiness values were higher than those of CON (p<0.05). In addition, the juiciness of RL2 were significantly greater (p<0.05) than those of the other groups. Conclusion: Dried radish leaves and roots improved the proximate composition and quality characteristics of pork patties, providing a basis to produce high-quality patties with extended expiration dates. Thus, dried radish leaves and roots are effective ingredients for health or functional foods.

• Preventive Nutrition and Food Science
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• 제16권1호
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• pp.1-7
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• 2011

The purpose of this study was to investigate the effect of enzyme-treated radish (Raphanus sativus L.) leaves on lipid metabolism in rats fed a high fat diet. Rats were divided into four experimental groups which were composed of a high fat diet group (HF group), a high fat diet with 10% radish leaf powder-supplemented group (MA group), a high fat diet with 5% enzyme-treated radish leaf powder-supplemented group (MB group) and a high fat diet with 10% enzyme-treated radish leaf powder-supplemented group (MC group). Total dietary fiber content of enzyme-treated radish leaves were greater than untreated radish leaves. Body weight gain and food efficiency ratio (FER) of the HF group increased compared to the MA, MB and MC groups. The serum total cholesterol, LDL-cholesterol and atherogenic index contents in the radish leaf powder-supplemented groups were lower than that of the HF group, while those values for the MB and MC groups were significantly lower than that of the HF group. The serum HDL-cholesterol contents of the MB and MC groups increased compared to the HF group. The hepatic triglyceride contents of the MA, MB and MC groups decreased compared to the HF group. In fact, the hepatic triglyceride contents of the MB and MC groups were significantly lower than the MA group. The hepatic total cholesterol contents of the MB and MC groups significantly decreased compared to those of the HF group. The fecal total cholesterol contents of the MA, MB and MC groups significantly increased compared to those of the HF group. These results indicate that supplementation with enzyme-treated radish leaves increase the useful fiber contents. Furthermore, it may have a pronounced impact on lipid metabolism of serum and liver in rats fed a high fat diet.

• 한국환경농학회지
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• 제22권2호
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• pp.87-93
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• 2003

하수오니의 농경지 유입에 따른 작물의 생육상황, 피해증상 및 부위별 무기성분 함량에 미치는 석회의 개량 효과를 검토하고, 토양 및 식물체중의 화학성분이 식물생육에 미치는 영향을 살펴보기 위하여 공단하수오니 및 석회를 조합 처리하고 3요소구를 대조구로 하여 열무의 생육상과 화학성분 함량을 분석 비교하였다. 시험 후 토양의 화학성은 하수오니구가 3요소구와 비교하여 EC, T-N 및 미량성분 함량은 높았고, Av, $P_2O_5$ 및 치환성 양이온은 낮게 나타났다. 하수오니 시용구에서 열무의 피해증상으로 잎의 황백화 현상을 보였으나 석회처리구에서는 생육이 양호하였고 황백화 현상도 나타나지 않았다. 하수오니 시용구에서 석회의 개량효과로 열무 생육과 수량감소를 경감시키는 효과가 나타났으며, 특히 하수오니 50 Mg/ha 구에서는 무처리에 비해 잎과 뿌리의 수량이 각각 29%, 48% 증수되었다. 하수오니 시용구에서 3요소구와 비교하여 열무증의 유효성분인 P, K, Ca 및 Mg 함량이 낮았으나 석회처리로 열무에 흡수된 유효성분 함량이 높아지는 경향을 보였다. 토양 및 열무 엽중의 Cu, Zn, Ni 함량을 열무 잎의 T-N과는 정의 상관, P 및 양이온과는 부의 상관을 보였다. 열무중의 Cu, Zn, Ni함량은 잎과 뿌리 모두에서 열무 생체수량과 고도의 부의 상관을 보였다. 2차 회귀식에 의해 계산된 열무 엽중의 Cu, Zn에 대한 5% 수량감소 농도는 각각 22.4, 349 mg/kg이었다.

• Nutrition Research and Practice
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• 제6권4호
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• pp.308-314
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• 2012

Radish (Raphanus sativus L.) is a cruciferous vegetable, and its leaves have antioxidant and anticancer properties. This study was conducted to evaluate the effects of ethyl acetate extracts from radish leaves on hypertension in 11-week-old spontaneously hypertensive rats (SHRs). The SHRs were randomly divided into 3 groups of 6 rats each on the basis of initial systolic blood pressure (SBP) and were treated with oral administration of radish leaf extract (0, 30, or 90 mg/kg body weight [bw], respectively) for 5 weeks. Six Wistar rats were used as normotensive controls. The amount of the radish leaf extract had no effect on body weight. The SBP of the SHRs showed a decreasing trend with the consumption of the radish leaf extract. In the third week, the SBP of the group fed 90 mg extract/kg bw reduced from 214 mmHg to 166 mmHg and was significantly lower than that of the normotensive and hypertensive controls. The extract did not show a significant effect on the angiotensin-converting enzyme (ACE) activity in the serum, kidney, and lung. The extract increased the concentration of NO in serum and the activities of antioxidant enzymes such as glutathione peroxidase and catalase in red blood cells (RBCs). The serum concentrations of $Na^+$ and $K^+$ were not significantly different between all groups. However, the fecal concentrations of $Na^+$ and $K^+$ increased; the fecal concentrations of $Na^+$ and$K^+$for the normotensive and hypertensive controls were not different. Urinary excretion of $Na^+$ was higher in the normotensive Wistar rats than in the SHRs, while that of $K^+$ was not significantly different. These findings indicate that consumption of radish leaves might have had antihypertensive effects in SHRs by increasing the serum concentration of NO and fecal concentration of $Na^+$ and enhancing antioxidant activities.

• 대한지역사회영양학회지
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• 제5권4호
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• pp.598-607
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• 2000

The purpose of this study was to investigate the intake, preference, and utilization of kimchi in female high school students. A questionnaire was used as the instrument of investigation. The subjects were 371 female high school students in Chonbuk province. More than 80% of the subjects had eaten 8 kinds of kimchies Korean cabbage kimchi, cubed radish kimchi, radish leaves kimchi, green onion kimchi, salted cucumber, watery radish kimchi, radish root & leaves kimchi, and Korean wild radish kimchi. The subjects living in urban areas ate more stalk of sweet potato kimchi and leaf mustard kimchi, however the subjects living in rural areas ate more sedum kimchi. The subjects in large families ate more leaf mustard kimchi and sedum kimchi. The preferred kinds of kimchi were radish kimchi, Korean cabbage kimchi, cubed radish kimchi, and cucumber radish kimchi. Seventy-four point four percent of the subjects liked kimchi, whereas 1.6% of them disliked it. The reason eating kimchi was 'custom'(59.0%), 'taste'(30.7%), 'nutrition'(4.3%), 'traditional flod'(2.7%), and 'parents advice'(2.7%). 38.4% of the subjects in urban area ate kimchi for taste whereas 25.0% of them in rural area did. They prefefrred 'well fermented', 'hot', and 'very pungent' kimchi. The preferred dishes made with kimchi were stir-fried rice with kimchi, kimchi stew, pan-fried kimchi, and rice with bean sprouts & kimchi.