상세 보기
- Hong, S.J.;
- Boo, C.G.;
- Heo, S.U.;
- Jo, S.M.;
- Yoon, S.;
- ... Shin, E.-C.;
- 외 3명
SCOPUS
12초록
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.
키워드
- 제목
- 가공 방법에 따른 제주산 월동무의 이화학적 특성 변화
- 제목 (타언어)
- Physicochemical characteristics of wintering radish produced in Jeju Island by different processing methods
- 저자
- Hong, S.J.; Boo, C.G.; Heo, S.U.; Jo, S.M.; Yoon, S.; Jeong, H.; Lee, Y.; Park, S.-S.; Shin, E.-C.
- 발행일
- 2021-07
- 유형
- Article
- 저널명
- 한국식품영양과학회지
- 권
- 50
- 호
- 7
- 페이지
- 748 ~ 755