연근첨가 앙금의 품질 특성 및 항산화 성분 분석 = Quality Characteristics and Antioxidant Compounds Analysis of Lotus Root Added Sediment

다국어 초록 (Multilingual Abstract)

Recently, in Korea's food culture, interest in desserts has increased and related industries are developing, so we would like to use lotus root to manufacture sediment and analyze its physicochemical properties to confirm its potential as a material for desserts. As a result of analyzing the yield, it was found that the higher the lotus root content, the lower the yield. As the content of lotus root increased, the pH was found to be significantly lower (0%; 6.21 < 50%; 5.88 <100%; 5.22), and the sugar content was also found to be significantly lower in sediment to which only lotus root was added than to sediment to which only white kidney beans were added (0%; 13.60 °Brix > 50%; 12.21 °Brix >100%; 1.82 °Brix). The results of browning analysis of lotus root added sediment showed that the higher the lotus root content, the more browning occurred. As a result of analyzing the total phenol (TPC) and total flavonoid contents (TFC), which are representative components with antioxidant activity, both indicators showed higher values in 100% lotus root-added sediment compared to white kidney bean sediment, and significant levels were confirmed.
Therefore, as a result of this study, when producing bean paste using lotus root, the antioxidant contents (TPC and TFC) were high and the sugar content was low, confirming its functionality as a dessert auxiliary ingredient.