야콘 가루 첨가한 쌀국수의 품질 특성과 감각 평가에 관한 연구

탄자야 줄리오,정복미 한국식품조리과학회 2023 한국식품조리과학회지 Vol.39 No.6

Purpose: This study investigated the quality characteristics of gluten-free rice noodles with added yacon powder. Methods: Proximate analysis, cooking properties, texture, color, pasting properties, and sensory evaluations of gluten-free rice noodles with yacon powder added at 1, 3, or 5% were investigated. Results: The moisture contents of noodles with added yacon powder ranged from 33.67 to 34.63%. The weight and water absorption rate of noodles containing yacon powder decreased according to the amount added, but volumes were similar for each group. Texture profiles (hardness, springiness, cohesiveness, gumminess, and chewiness) of raw and cooked noodles were decreased by adding yacon powder, but whereas the adhesiveness of cooked noodles behaved similarly, the adhesiveness of raw noodles was not decreased by adding yacon powder. L*, a*, and b* values of raw and cooked noodles containing yacon were lower than those of yacon-free controls, except for the a* value of cooked noodles. Initial pasting temperature was increased dose-dependently by adding yacon powder, whereas peak, breakdown, setback, and final viscosities were decreased. Sensory evaluations showed no significant difference between controls and yacon groups in terms of taste, flavor, texture, or overall acceptance. Conclusion: These results suggest that yacon flour could be added at levels up to 5% when making rice noodles, and that rice noodles prepared using 1% yacon flour are a good candidate health food for consumers wishing to avoid wheat flour.

열처리에 따른 야콘의 항산화 활성 변화

황인국,김하윤,박보람,한혜민,유선미,Hwang, In Guk,Kim, Ha Yun,Park, Bo Ram,Han, Hye Min,Yoo, Seon Mi The Korean Society of Food and Nutrition 2013 韓國食品營養學會誌 Vol.26 No.4

본 연구에서는 열처리가 야콘의 항산화 활성에 미치는 영향을 살펴보기 위하여 열처리 온도(100 및 $121^{\circ}C$)와 시간(15, 30 및 60분)에 따른 항산화 성분 및 항산화 활성 변화를 조사하였다. 열처리 후 야콘의 갈변도, 유리형 및 결합형 폴리페놀 함량, 유리형 및 결합형 플라보노이드 함량, DPPH radical 소거 활성 및 ABTS radical 소거 활성을 측정하였다. 열처리 후 야콘의 갈변도, 유리형 폴리페놀 및 플라보노이드 함량과 항산화 활성은 열처리 온도와 시간에 따라 유의적(p<0.05)으로 증가하였고, 결합형 폴리페놀 및 플라보노이드 함량은 감소하였다. 야콘의 유리형 폴리페놀 및 플라보노이드 함량은 $121^{\circ}C$, 60분 열처리 시 생야콘에 비해 각각 1.2배 및 1.1배로 유의적(p<0.05)으로 증가하였다. 또한, 야콘의 DPPH radical 소거 활성 및 ABTS Radical 소거 활성도 $121^{\circ}C$, 60분 열처리 시 생야콘에 비해 각각 1.7배 및 2.0배로 유의적(p<0.05)으로 증가였다. 야콘의 갈변도, 폴리페놀 및 플라보노이드 함량과 DPPH radical 및 ABTS radical 소거 활성 간의 상관관계를 분석한 결과, 높은 상관관계(p<0.01)가 있는 것으로 나타났다. 본 연구결과, 열처리 방법을 통해 야콘의 항산화 성분과 항산화 활성을 강화시킬 수 있으며, 이를 활용한 기능성 식품 소재 개발이 가능할 것으로 생각된다. This study was investigated the effects of heat treatment on polyphenolic compounds and antioxidant activities of yacon. Raw yacon was heated at $100^{\circ}C$ and $121^{\circ}C$ for 15, 30, or 60 min by using an autoclave. The browning intensity, levels of free and bound phenolic and flavonoid compounds, and 1,1-diphenyl-2-picrylhydrazyl(DPPH) and 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) radical-scavenging activity of yacon extracts following heat treatment were measured. The browning index, free polyphenolic content, and antioxidant activities in the extracts were significantly increased (p<0.05) with both increased heating temperature and time, while bound polyphenolic levels were decreased. The levels of free phenolic and flavonoid compounds in the yacon extract heated to $121^{\circ}C$ for 60 min were increased by 1.2 and 1.1 folds compared to raw yacon respectively. Moreover, DPPH and ABTS radical-scavenging activities of the yacon heated to $121^{\circ}C$ for 60 min were 1.7 fold and 2.0 fold higher, respectively, than those of raw yacon. A significant (p<0.01) correlation was observed among browning intensity, free and bound phenolic and flavonoid levels, and DPPH and ABTS radical-scavenging activities in heated yacon extract. Thus, heat treatment can be used as a method to enhance the antioxidant compound content in and the antioxidant activity of yacon.

야콘 유전자원의 영양성분 비교 분석

김수정,진용익,남정환,홍수영,손황배,권오근,장동칠,조현묵,정진철 한국자원식물학회 2013 한국자원식물학회지 Vol.26 No.1

The aim of this study is to provide the basic data for yacon [Samallanthus sonchifolius (Poepp. & Endl.) H. Robinson] in dietary food. The nutritional compositons, such as protein, ash, carbohydrate, dietary fiber, vitamin andfructooligosaccharide, were analyzed for 4 yacon germplasm lines. Yacon has low calories with only 46∼56 kcal/100 g. The contents of water, fat, ash, protein, carbohydrate and dietary fiber were ranged 85.9∼86.8%, 0.1∼0.2%, 0.2∼0.3%,0.5∼0.7% , 12.2∼13.1% and 1.05∼1.14%, respectively. The iodine-starch test did not show any color or precipitationreaction, which indicates that yacon has no starch content. However, in the absence of starch, yacon is rich influctooligosaccharide, which is between 9.6∼11.1%. Maltose is present in the larger amount, followed by sucrose, glucose,and fructose in terms of free sugars. The analysis of minerals revealed that yacon contains potassium in the larger amountof 141∼176 mg/100 g F.W., followed by magnesium at 8.2∼10.6 mg, calcium, and sodium representing the least presentmineral. Yacon proved to have a total of 17 types of amino acids, which are between 404.0∼581.8 mg per 100 g of yacon. Glutamic acid, the main sweetening component, is present in the large amount of 94.0∼182.2 mg/100 g F.W., followed byaspartic acid, arginine, and alanine. The proportion of the essential amino acid was 24.8∼33.6%. Results of analysis alsoshowed that yacon contains 0.001∼0.024 mg, 0.03∼0.11 mg, 0.02∼0.3 mg, 0.3∼0.4 mg and 14.1∼20.6 mg of β-carotene,thiamin, riboflavin, niacin, and ascorbic acid, respectively. It is also likely to be highly used as functional food material inthe future because it is abundant in both fluctooligosaccharide and antioxidants which are important functional components. 야콘을 다양한 기능성 식품 소재로 활용할 수 있는 기초자료를 제공하고자 유전자원 4계통을 대상으로 단백질, 회분, 탄수화물, 식이섬유, 비타민, 프락토올리고당 등의 영양 성분 및 기능성 성분을 분석하였다. 분석 결과 야콘은열량 46∼56 kcal로 칼로리가 낮았다. 일반성분은 수분함량이 85.9∼86.8%, 지방 0.1∼0.2%, 회분 0.2∼0.3%,단백질 0.5∼0.7% 및 탄수화물 12.2∼13.1% 함유하였으며 총 식이섬유 함량은 1.05∼1.14%였다. 야콘은 요오드-녹말반응을 조사한 결과, 색소반응이나 침전 반응이 일어나지 않아 전분이 없었다. 그러나 야콘은 프락토올리고당이 9.6∼11.1%로 많이 함유되어 야콘의 고형물은 전분 대신 프락토올리고당 형태로 저장되는 것으로 나타났다. 유리당은 말토스가 가장 많았고, 다음으로 수크로스, 글루코스, 프럭토스 순으로 검출되었다. 무기질을 분석한 결과, 칼륨 함량이 141∼176 mg/100 g으로 가장 많았으며, 마그네슘이 8.2∼10.6 mg/100 g였고 다음으로 칼슘 순으로 검출되었고 나트륨은 미량으로 나타났다. 구성 아미노산의 총함량은 생체 100 g을 기준으로 404.0∼581.8 mg으로 총17종의 아미노산이 검출되었다. 단맛의 주요 성분인 글루탐산이 94.0∼182.3 mg/100 g로 가장 많았으며 아스파틱산, 아르기닌, 알라닌 순으로 많이 포함되어 있었다. 총 아미노산에 대한 필수 아미노산의 비율은 24.8∼33.6%로 나타났다. 분석 결과, 비타민으로는 카로틴 0.001∼0.024mg, 티아민(비타민 B1) 0.03∼0.11 mg, 리보플라빈(비타민B2) 0.02∼0.03 mg, 니아신(비타민 B3) 0.3∼0.4 mg,아스코르브산(비타민 C) 14.1∼20.6 mg이 들어있었다. 야콘 유전자원 수집계통별 영양성분을 분석한 결과,HYL2는 무기질이 풍부하고, HYL3는 식이섬유와 비타민이 풍부한 것으로 나타났다.

야콘(Polymnia sonchifolia)의 건조 잎과 줄기 및 후숙된 괴근의 화학성분

이범수,이진철,양호철,정동식,은종방 한국식품저장유통학회(구 한국농산물저장유통학회) 2002 한국식품저장유통학회지 Vol.9 No.1

야콘(Polymnia sonchifolia)의 식품가공에의 적용 확대를 위해 그것들의 신선한 잎, 줄기, 괴근과 건조 잎과 줄기 및 후숙 후의 괴근의 화학적 성분들을 조사하였다. 수분함량은 신선한 잎의 경우 83.38%에서 건조 후 18.08%이었고, 줄기의 경우 92.30%에서 건조 후 27.97%로 크게 감소하였으며, 괴근의 경우 신선한 것은 89.52%이었으나 후숙 후 86.99%로 수분 감소가 적게 나타났다. 잎의 지방, 단백질, 가용분, ascorbic acid, chlorophyll과 tannin의 함량은 줄기보다 더 많았다. 생괴근과 후숙괴근에서 단백질은 모두 0.04%, 지방은 각각 0.31%, 0.43%, 회분은 각각 0.40%, 0.42%, ascorbic acid 는 각각 2.77 ㎎/100 g와 2.87 ㎎/100 g로서 큰 차이를 보이지 않았다. 주요한 무기성분은 잎, 줄기, 괴근에서 모두 P, K, Mg이었다. 유리당은 잎, 줄기, 괴근 모두 glucose와 fructose가 주요한 성분을 이루고 있었으며, 괴근에서는 모든 당이 후숙 후 크게 증가하였다. 유리아미노산은 모든 시료에서 isoleucine의 함량이 가장 많았다. β-carotene의 함량은 신선한 잎에서 9.01 ㎍/100 g, 건조잎에서 107.87 ㎍/100 g이었고, 생괴근에서 0.40 ㎍/100 g와 후숙괴근에서 0.55 ㎍/100 g로 나타났다. Chemical composition of fresh and dried leaves and stems and fresh and cured tubers of yacon (Polymnia sonchifolia) was investigated. The moisture content of fresh leaves, stems, and tubers was 83.38, 92.30 and 89.52%, and there of dried leaves and stems were 18.08 and 27.97% and that of cured tubers was 27.97%. The content of lipid, protein, soluble solid, ascorbic acid, chlorophyll and tannin was higher in leaves of yacon than in stems of that. In fresh and cured yacon, the content of protein were 0.04% both of them, of lipid was 0.31 and 0.54%; of ash, 0.40 and 0.42%; of ascorbic acid, 2.77 and 2.87 ㎎/100 g. The major minerals of leaves, stem, and tubers of yacon were P, K, and Mg. The major free sugars of leaves, stem, and tubers of yacon were glucose and fructose and after curing all free sugars of tubers of yacon were increased. The most abundant free amino acid was isoleucine in the leaves, stem, and tubers of yacon. The content of beta-carotene was 9.01 ㎍/100g in fresh leaves and 107.87 ㎍/100 g in dried leaves, and 0.40 ㎍/100 g in fresh tubers of yacon and 0.55 ㎍/100 g in cured tubers.

야콘(Smallanthus sonchifolius H. Robinson) 추출물의 제초, 살균 및 살충활성 효과

윤영범(Young Beom Yun),김진화(Jin-Hwa Kim),장세지(Se Ji Jang),김도익(Do Ik Kim),권오도(Oh Do Kwon),국용인(Yong In Kuk) 韓國雜草學會 2012 Weed&Turfgrass Science Vol.32 No.2

본 연구는 야콘의 잎, 줄기, 괴경 추출물 중 어느 부위에서 제초, 살균 및 살충효과가 가장 높은지를 알아보기 위해서 각 부위별로 물, 열수 그리고 메탄올로 추출하였다. 또한 위의 추출방법 중 제초활성능력이 뛰어난 것을 hexane, chloroform, ethyl acetate, BuOH, H₂O로 용매분획하여 잠정적 제초 성분에 대한 특성을 조사하였다. 전반적으로 오이와 보리의 발아율, 초장 및 근장 억제에 대한 추출방법 중에 메탄올 추출법이 가장 효과적이었다. 또한 식물체 부위별로는 괴경에서 가장 효과적이었다. Ethyl acetate, butanol, chloroform, hexane, water의 용매분획에서 오이와 보리의 발아율, 초장 및 근장 저해는 물층에서 가장 좋았고 그 밖의 분획에서는 차이가 없었다. 5%와 10% 야콘 괴경 추출물에 의해 바랭이와 까마중은 각각 70~80%와 95~100% 방제되었다. 그러나 이들 농도의 야콘 괴경 추출물에 의한 오이와 보리 경엽처리에 의한 저해 효과는 인정할 수 없었다. 5% 야콘 잎 추출물 처리 후 3일째 복숭아혹진딧물의 살충률은 50%이었다. 벼멸구의 경우 5% 줄기와 잎(중륵 포함) 추출물에 의한 살충률은 24%로 낮았고 중륵이 배제된 잎 추출물에서 57% 살충률을 보였다. 그러나 5% 잎 추출물에 대한 탄저병, 시들음병, 청고병, 흰잎마름 병원균에 대한 살균효과는 없었다. This research has been carried out to find out the highest effect on insecticidal, fungicidal and herbicidal activities in leaves, stem and tuber extracts of yacon (Smallanthus sonchifolius) and extraction methods such as water, boiling water and methanol. Characteristics of potential herbicidal components among extraction methods were investigated by solvent fractions such as hexane, chloroform, ethyl acetate, butanol, and water. Generally, methanol extract was the best on inhibition of germination rate, plant height, and root length in cucumber and barley. On the other hand, the inhibition effect on growth in cucumber and barley was the best in tuber among plant parts of yacon. Inhibition of germination rate, plant height, and root length in cucumber and barley in solvent fractions was the best in water fraction, but there were no differences in other fractions. Digitaria sanguinalis L. and Solanum nigrum L. by 5 and 10% extractions of yacon tuber were controlled by more than 70~80% and 95~100%, respectively. However, there was no inhibition effect on foliar treatment in cucumber and barley as affected by 5 and 10% extractions of yacon tuber. Mortality of green peach aphid (Myzus persicae Sulzer) was 50% at 3 days after treatment of 5% extracts of yacon leaves. Mortality of brown plant hopper (Nilaparvata lugens Stal) was only 24% in 5% extracts of stems and leaves with midrib, but was 57% in 5% extracts of leaves without midrib. There was no fungicidal effect on anthracnose (Colletotrichum truncatum), wilt disease (Fusarium oxysporum), verticillium wilt (Verticillium dahliae), bacterial blight (Xanthomonus oryzae) in 5% extracts of yacon leaves.

施肥量 Yacon의 生育 및 收量에 미치는 效果

李喆浩,崔周鎬,송인규 진주산업대학교 1997 論文集 Vol.36 No.-

This experiment was conducted to investigate the effect of the amount of fertilizer on the growth and yield characters of yacon(Polymnia sonchifolia POEPP) and to establish the cultivation method. An introduced variety of yacon was used. Seeding dates were from April 5 to April 7, and seedlings were transplanted on May 25. Planting density was 80㎝(width)×45㎝(distance). The minimal amounts of fertilizers of N-P-K were 3.5-5.0-3.5㎏/10a. And twice, three times and four times as much as the minimal amounts were applicated. The results were summarized as follows. 1. As the amounts of fertilizer were increased, plant height, leaf width, no. of leavesm no. of nodes, stem diameter and fresh weight of top part increased but leaf length was not different among treatments. 2. Tuber yield was highest in the 10.5-15.0-10.5㎏/10a treatment, whose total yield increased because of the heavy amount of fertilizer, and yield of commercial goods was highest in 7.0-10.0-7.0㎏/10a treatment(36.9%). 3. Plant height(r=0.973^**), leaf width(r=0.968^**), no. of leaves(r=0.994^**), and no. of nodes(r=0.949^**) had higher positive correlation with tuber yield, respectively.

친환경 야콘농가의 경영성과 및 효율성 분석

박주섭 ( Park Joo Sub ),김민주 ( Kim Min Ju ),박재형 ( Park Jae Hyoung ) 한국식품유통학회 2016 食品流通硏究 Vol.33 No.3

The purpose of this study is to examine the management performance and to evaluate efficiency of Yacon’s farmers. So, This study analyzes the productivity of Yacon by certification types in Korea. and, this study examines the management performance and efficiency of environmental-friendly agricultural products. First, Looking at the management performance by cultivation type, Revenue, Organic is 4,326,198 won, Non-pesticides is 3,812,660 won, Normal is 3,025,767 won. and Income, Organic is 2,193,831 won, Non-pesticides is 2,001,907 won, Normal is 1,779,026 won. Second, The technical efficiency, pure technical efficiency, and scale efficiency measure of Yacon by certification types. Organic is 0.967, 0.988, 0.979 and Non-pesticides is 0.940, 0.994, 0.994. and the results of bootstrap DEA, Organic is 0.923(TE), 0.949(PTE), 0.972(SE) and Non-pesticides is 0.898(TE), 0.979(PTE), 0.917(SE). Third, as a results of DEA by bootstrap model, all were found to be in the range of 95% confidence intervals. Forth, when analyzed using a general DEA model, the problem of discrimination has occurred. but, Result of using bootstrap DEA, it was possible to see the exact ranking is corrected excessively estimated bias. and using Mann-Whitney assay, it was found that a statistically significant difference exists. Finally, Organic has been found that there is a need to improve the inefficiencies of PTE. Non-pesticides has been found that there is a need to improve the efficiency of the SE.

Botrytis cinerea에 의한 야콘 잿빛곰팡이병의 발생

김점순,이영규,김수정,홍성기,최효원 한국식물병리학회 2010 식물병연구 Vol.16 No.3

The gray mold disease occurred on tuberous roots of yacon in storage facilities in Gangneung, Korea, in March 2010. Symptoms typically appeared as in the form of dark brown discoloration on the surface of tuberous roots and water-soaked brown lesions in cross sections of the affected portions. A total of five isolates of Botrytis sp. were obtained from the symptomatic portions. All isolates on potato-dextrose agar (PDA)produced abundant conidia which were pale brown, one-celled, mostly ellipsoid or ovoid in shape and 8.2~14.8×6.5~9.9 μm in size. Large numbers of round to irregular, smooth, black, hard sclerotia were produced on PDA over time. The optimal temperature for mycelial growth and sclerotia formation of the fungal isolates was 20℃. On the basis of morphological and cultural characteristics, all the fungal isolates were identified as Botrytis cinerea. Pathogenicity test on host plants showed that the fungus could infect not only tuberous roots but also leaves and petioles of yacon. This is the first report on gray mold of yacon (Smallanthus sonchifolius) caused by Botrytis cinerea in Korea. 2010년 3월 강릉의 저장고에 보관중인 야콘의 덩이뿌리에서 잿빛곰팡이병이 발생하였다. 병징은 전형적으로 덩이뿌리 표면에서 암갈색 병반으로 나타났고, 감염된 부위의 절단면은 수침상 갈색 병반이 형성되었다. Botrytis 속의 5균주가 병든 부위에서 분리되었다. 감자한천배지에서 풍부하게 형성된 분생포자는 단세포, 무색 혹은 옅은갈색, 타원형~난형이고, 크기는 8.2~14.8×6.5~9.9 μm이다. 시간이 지나면서 둥글거나 불규칙한 검은색의 균핵이형성되었다. 균사생장과 균핵형성을 위한 최적생육온도는 20℃이었다. 형태적, 배양적 특성을 기초로 분리된 모든 균은 Botrytis cinerea Persoon: Fries로 동정되었다. 기주에 대한 병원성 검정 결과, 병원균은 야콘의 덩이뿌리뿐만 아니라 잎과 엽병에도 병원성을 나타내었다. 이것은 국내에서 Botrytis cinerea가 야콘 잿빛곰팡이병을 일으킨다는 최초 보고이다.

Antibiotic Effect of Leaf, Stem, and Root Extracts in Smallanthus sonchifolius H. Robinson

Dong Young Shin,Kyu Hwan Hyun,YongIn Kuk,Dong Won Shin,Han Woo Kim 한국자원식물학회 2017 한국자원식물학회지 Vol.30 No.3

This study was conducted with the aim of evaluating the antibiotic effects of leaves, stems, and roots in yacon (Smallanthus sonchifolius). Antibacterial activity of leaf extract by disk diffusion method with Bacillus subtilis and Escherichia coli respectively showed 13.3 and 13.75mm diameters of clear zone. There was no significant difference between the stems and leaves. The minimum inhibitory concentration of leaves’ heating and agitation extraction showed a restrain of strain at 1mg/ml, but the stems and root extract did not appear. Yacon is a functional antibacterial material, and methanol extraction is more effective than water. This research was to investigate the growth stage of collection has the most effective antibacterial effects. It has collected yacon's leaves from June to October, which is an appropriate time for collection right before reaping. Yacon leaf has antibacterial effects on Bacillus subtilis, Escherichia coli, Enterococcus faecium, and Salmonella enteritifis. There were no significant differences by the growth stage of collection. Leaves collected in July are high in phenol which helps in sulfating activity works well considering the high scavenging capability of DPPH. Leaves collected in September are high in total flavonoid.

Anti-obesity Effects of Mulberry Leaf and Yacon Extract in Obese Rats

Lim, Yong,Oh, Ji Hye,Park, Un Kyu,Huh, Man Kyu,Hwang, Seock-Yeon 대한의생명과학회 2020 Biomedical Science Letters Vol.26 No.2

We evaluated the effect of anti-obesitic activity of MYE (mulberry leaf + Yacon tuber) extracted from Morus alba as muberry leaf and Smallanthus sonchifolia as yacon. 1%, 3%, or 5% of MYE were treated to Sprague-Dawley rats exposed to a high-fat diet. MYE treated rats were suppressed weight during four weeks, and they lost weight significantly after six weeks. Common blood chemistry panels related to liver function revealed significant improvement in the MYE-treated groups. The expression of leptin as indicators for obesity was decreased in perirenal fat. Such results indicate that MYE could be a promising candidate for the improvement of obesity. In addition, MYE effected on deceased glucose metabolism, reducing the activities of glucose-6-phosphate dehydrogenase (G-6-PDH) and glucokinase related to glycogen synthesis. The fatty liver was observed in high-fat diet-treated rats, resulting from increased number of adipose cells and Ito cells. However, this pathologic change was significantly improved by administration of MYE. MYE have significant effects on antioxdative function and glycometabolism against high fat diet. Thereby, it seems that MYE prevent fatty liver by high-fat diet. Thus it is suggested that MYE would be worth being developed as an biofunctional food to prevent undesirable effects caused by obesity.