가공 방법에 따른 제주산 월동무의 이화학적 특성 변화

초록

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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