Physicochemical characteristics of wintering radish produced in Jeju Island by different processing methodsopen access
- Hong, S.J.; Boo, C.G.; Heo, S.U.; Jo, S.M.; Yoon, S.; Jeong, H.; Lee, Y.; Park, S.-S.; Shin, E.-C.
- Issue Date
- Korean Society of Food Science and Nutrition
- Color; Multivariate analysis; Physicochemical properties; Wintering-radish
- Journal of the Korean Society of Food Science and Nutrition, v.50, no.7, pp.748 - 755
- Journal Title
- Journal of the Korean Society of Food Science and Nutrition
- Start Page
- End Page
- This study aimed to investigate the physicochemical properties, namely Brix, salinity, pH, lightness, redness, yellowness, tuberosity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, through different processing methods. In the Brix analysis, the freeze-dried radish showed the highest value at 4.93±0.06% among all samples, and the blanched radish showed the lowest value at 1.17±0.06% among all samples. In the salinity analysis, the freeze-dried radish showed the highest value at 3.97±0.06%, and the blanched radish showed the lowest value at 1.00±0.01% among all the samples. In the pH analysis, microwaved radish represented the highest value at 6.49±0.01, and the freeze-dried radish represented the lowest value at 5.66±0.01% compared to the other radishes. In the DPPH analysis, the blanched radish showed the highest radical scavenging activity at 9.36±0.66%, and the microwaved radish showed the lowest radical scavenging activity at 3.89±1.74% among all the samples. In the color analysis, the microwaved radish showed the highest value of lightness at 69.94±0.07, and oven heated radish showed the lowest value at 67.58±0.02% among all the samples. This may be used as basic research data for determining physicochemical properties by different processing methods. Copyright ? 2021 by The Korean Society of Food Science and Nutrition. All rights Reserved.
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