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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.12
- 수록면
- 793 - 801 (9page)
- DOI
- 10.17495/easdl.2014.12.24.6.793
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초록· 키워드
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This study evaluated the qualitative properties of lotus root (Nelumbo nucifera) peels as food materials. Proximate composition, sweetness, pH, total acidity, color, mineral, fatty acid, free sugar and organic acid contents of preprocessed lotus root were measured. Crude moisture, protein, and total fiber contents of non-peeled treated Lotus roots were higher than those of peeled treated lotus roots (p<0.05). Lightness and yellowness of color were reduced by peeling process, whereas redness increased (p<0.05). The mineral contents of Mg, Ca, Fe and Na were higher in non-peeled lotus roots, whereas peeled treated lotus root showed higher K contents (p<0.05). The major fatty acids were palmitic, oleic, linoleic and linolenic acids. The total free sugar content of non-peeled lotus roots was higher than that of peeled treated lotus roots (p<0.05). Glucose content was not significantly different, whereas fructose, sucrose, and maltose contents were significantly different. The organic acid and free amino acid contents were higher in peeled lotus roots (p<0.01).
목차
ABSTRACT
서론
재료 및 방법
결과 및 고찰
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REFERENCES
참고문헌 (26)
참고문헌 신청
1. [단행본] - Chae SG / 1999 / Standard Food Analysis / Ji Gu Publisher : 99 ~ 409
2. [학술지(정기간행물)] - Cho SH / 1984 / A study on the ingredietns preparation method of lotus root jung kwa / Journal of the Korean Society of Food Science and Nutrition 13 : 42 ~ 50
3. [학술지(정기간행물)] - 최영준 / 2012 / 연근 및 연잎 분말을 첨가한 돈육 patty의 품질특성 / 동아시아식생활학회지 22 (1) : 33 ~ 40
4. [학술지(정기간행물)] - Chiang PY / 2007 / Effects of pressurized cooking on the relationship between the chemical compositions and texture changes of lotus root(Nelumbo nucifera Gaertn) / Food Chemistry 105 : 480 ~ 484
5. [학술지(정기간행물)] - Fukuda M / 1988 / Effect of wounding on hydroxyproline content and its distribution in cell wall of some vegetable / Journal of Food Science and Technology 35 : 83 ~ 89
2. [학술지(정기간행물)] - Cho SH / 1984 / A study on the ingredietns preparation method of lotus root jung kwa / Journal of the Korean Society of Food Science and Nutrition 13 : 42 ~ 50
3. [학술지(정기간행물)] - 최영준 / 2012 / 연근 및 연잎 분말을 첨가한 돈육 patty의 품질특성 / 동아시아식생활학회지 22 (1) : 33 ~ 40
4. [학술지(정기간행물)] - Chiang PY / 2007 / Effects of pressurized cooking on the relationship between the chemical compositions and texture changes of lotus root(Nelumbo nucifera Gaertn) / Food Chemistry 105 : 480 ~ 484
5. [학술지(정기간행물)] - Fukuda M / 1988 / Effect of wounding on hydroxyproline content and its distribution in cell wall of some vegetable / Journal of Food Science and Technology 35 : 83 ~ 89
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