• 한국식품영양학회지
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• 제31권3호
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• pp.345-354
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• 2018

The purpose of this study was to investigate the effects of black carrot (Daucus carota L.) on the quality characteristics and antioxidant activity of pork patties. Patties were provided with different amounts (0, 2, 4, 6 and 8%) of black carrot. Notably, the cooking loss rate of the group added with 8% black carrot was lowest (p<0.001). As the content of black carrot increased, the L value decreased and the a, b value increased. The texture analysis results showed that the hardness and chewiness to decrease as the amount of black carrot increased (p<0.05). Evaluation of consumer acceptability revealed that the 4% black carrot groups had a higher score in respect to overall preference and taste to the other groups (p<0.05). For antioxidant activities, both total phenolic compounds content and DPPH were increased (p<0.001) as the amount of added black carrot was increased. As a result, it can be concluded that adding the black carrot to patties in processing can improve antioxidant activities and quality of the patties. Considering various aspects of quality, the suitable amount is 4% of total weight.

• 한국식생활문화학회지
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• 제34권5호
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• pp.612-619
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• 2019

This study assessed the quality characteristics of cookies made with different amounts (0, 5, 10, 15%) of black carrot powder. The density and pH value of cookie dough were constant for all groups. Compared to the control group, the moisture content was higher in groups containing the black carrot powder. Increasing the amount of black carrot powder resulted in decreased L-value but increased a-value. Furthermore, the hardness of cookies increased with increasing amounts of black carrot powder. The consumer acceptance test revealed that up to 15% black carrot powder addition was desirable. Total phenol content of the control group was 24.0 mg GAE/100 g, while black carrot powder groups ranged from 45.5 to 103.5 mg GAE/100 g. The DPPH radical scavenging activity was also augmented with increasing volumes of black carrot powder. Taken together, we recommend that cookies with 15% black carrot powder are desirable in terms of overall acceptability and antioxidant activity.

• 한국식생활문화학회지
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• 제28권3호
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• pp.293-302
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• 2013

We investigated treatments for the browning prevention of black carrot extracts and determined the characteristics and qualities of jelly supplemented with black carrot extract. Ascorbic acid, citric acid, and NaCl were added to black carrot extract and changes in color, texture, and anthocyanin content were evaluated. Changes were also determined and a sensory evaluation was performed for jelly supplemented with black carrot extract. The addition of 0.15 and 0.20% ascorbic acid prevented the browning of black carrot extracts and decreased anthocyanin content during the storage period. However, citric acid did not have a preventative effect, despite decreasing the pH below 5.0. Similar to results on the extract, 0.15% ascorbic acid maintained a reddish-violet color in jelly supplemented with black carrot extract by lowering browning during the storage period. Jelly supplemented with 0.15% ascorbic acid had an increased elasticity, gumminess, and chewiness, but jelly supplemented with 0.15% ascorbic acid+0.05% NaCl had a lowered hardness compared with the control during the storage period. In a sensory evaluation, the overall preference, in descending order, was: 0.15% ascorbic acid+0.05% NaCl > 0.15% ascorbic acid > control. In conclusion, 0.15~0.20% ascorbic acid prevented the browning of black carrot extract and inhibited a decrease in anthocyanin content. Jelly supplemented with black carrot extract and 0.15% ascorbic acid+0.05% NaCl were optimal for producing a soft jelly texture.

• 한국식품영양학회지
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• 제34권1호
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• pp.114-122
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• 2021

The purpose of this study was to evaluate of black carrot on the antioxidant activity and quality characteristics of Sulgidduk. Sulgidduk was prepared with different amounts (0, 1, 2, 3, 4%) of black carrot. As the amount of added black carrot increased, the moisture content (p<0.05) and pH were decreased (p<0.001). Sugar content results showed the increase with the addition of black carrot (p<0.01). L (lightness) values and b (yellowness) values decreased whereas a (redness) values increased with an increased concentration of black carrot powder (p<0.001). The mechanical texture of Sulgidduk was decreased by the addition of black carrot considering hardness, chewiness and gumminess (p<0.001) while those of springiness, cohesiveness increased. Consumer acceptability test revealed that the 2% black carrot groups had a higher score than the other groups in respect to color, flavor, taste, texture, overall palatability. To examine antioxidant activities of Sulgidduk, total phenolic, DPPH radical scavenging activity, and total anthocyanin were tested. Total phenolic, DPPH radical scavenging activity, and total anthocyanin showed good vitality as amounts of black carrot powder increased (p<0.001). Based on the various aspects of results, 2% of black carrot added into Sulgidduk showed the best functionality and sensory qualities.

• Journal of Applied Biological Chemistry
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• 제59권4호
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• pp.273-280
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• 2016

본 연구는 안토시아닌을 함유하는 자색당근, 블랙커런트, 아사이베리, 복분자, 블루베리의 생리활성 물질 및 항산화능을 측정하였고, 자색당근 농축액의 첨가량을 달리한 푸딩을 제조하여 7일간 푸딩의 품질을 측정하고 그 변화를 관찰하였다. 생리활성 물질인 phenol, carotenoid, flavonoid, anthocyanin 함량을 측정한 결과, 자색당근과 복분자는 폴리페놀을 다른 과일에 비해 높은 값을 나타내었는데, 안토시아닌함량은 블루베리, 카로티노이드 함량은 블랙커런트가 나머지 안토시아닌이 풍부한 과일과 채소에 비해 높았다. 그러나 DPPH와 ABTS로 측정한 항산화능은 복분자와 블랙커랜트가 다른 과일과 채소에 비해 높았고 자색당근과 블루베리가 중간 정도의 항산화능을 나타내었다. 그러므로 우리나라에서 재배가 용이하고 시장성이 좋은 자색당근 추출액을 첨가한 안토시아닌이 풍부한 푸딩을 제조하여 관능검사를 실행하고, 7일 동안 저장할 때의 물리적 특성을 조사하였다. 자색당근을 첨가량을 달리하여 푸딩을 제조하였을 때, pH는 자색당근 농축액의 첨가량이 증가할수록 낮아지는 경향을 보였고, 당도는 시간이 지나도 $24^{\circ}Bx$로 일정한 값을 나타내었다. 색도는 자색당근을 첨가량이 증가할수록 적색도가 증가하고 갈색도는 감소하였고 물성 검사에서는 경도가 낮고 탄성이 높았던 7.5 % 자색당근 추출액 첨가 푸딩이 가장 좋은 값을 나타내었다. 완성된 푸딩을 7일간 냉장 보관하여 품질 특성의 변화를 확인한 결과, 시간이 지남에 따라 적색도가 감소하였고 갈색도는 약간 증가하는 경향을 보였는데, 이는 시간이 흐름에 따라 자색당근이 산화되는 것과 관련이 있는 것으로 사료된다. 물성은 시간이 지남에 따라 큰 차이를 보이지 않았다. 결론적으로 7.5 %의 자색당근 추출액을 첨가한 푸딩이 관능적이나 물리적 특성이 적절하였다. 그러나 자색당근추출액에 함유된 안토시아닌의 산화 방지를 위해 pH와 온도를 낮게 유지하면서 푸딩을 제조하는 추가적인 연구가 필요할 것으로 사료된다.

• 한국식생활문화학회지
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• 제30권3호
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• pp.370-376
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• 2015

In this study, we compared the organoleptic and other qualities of fermented milk containing 10 or 15% purple carrot extract that had either been previously fermented with Aspergillus oryzae or not fermented. Fermentation characteristics, pH, chromaticity, viscosity, viable cell counts, and sensory evaluations were measured. The pH and acid values did not differ between purple carrot extract fermented with Aspergillus oryzae and non-fermented extract. Viable cell counts were significantly higher in 15% purple carrot extract fermented with Aspergillus oryzae compared to the control after fermentation. Regarding characteristic changes, purple carrot extract fermented with Aspergillus oryzae group showed a lower red value but higher yellow value compared with non-fermented purple carrot extract due to heat-sterilization. Both fermented and non-fermented extract groups showed significantly increased viscosity compared to control. In the sensory evaluation, 15% purple carrot extract fermented with Aspergillus oryzae showed the highest score. In conclusion, addition of 15% purple carrot extract fermented with Aspergillus oryzae resulted in a superior fermented milk product.

• 융합정보논문지
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• 제11권12호
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• pp.236-243
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• 2021

본 연구는 자색당근(black carrot, BC) 소재로 초임계추출물에 대해 DPPH radical 소거능, ABTS radical 소거능, 총 폴리페놀 함량 측정을 통해 항산화 활성, 인간의 정상 섬유아세포에서 콜라겐 생성과 MMP-1 발현을 조사하여 항주름 효능을 평가하고자 하였다. 그 결과 자색당근 초임계추출물 내 총 폴리페놀 함량 (9.037±1.123 mg GAE/g), DPPH, ABTS 분석 결과로 높은 항산화 효과를 확인하였다. NHDF 세포에서 초임계추출물 농도에 의한 세포독성은 거의 없었으며, 이때 추출물은 농도 의존적으로 MMP-1 단백질 및 MMP-1 mRNA 발현을 억제하고, 콜라겐 type I 유전자 mRNA 수준 증가에 의한 type I procollagen의 합성을 촉진하였다. 이상의 결과를 종합해 볼 때, 자색당근 초임계추출물은 우수한 항산화 효능과 친환경(solvent free)물질, 항노화 원료로서 화장품, 식품, 미용식품 등 다양한 산업분야에 있어 활용 가능성이 매우 높을 것으로 판단된다.

• 한국식품영양학회지
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• 제32권2호
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• pp.89-97
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• 2019

In this paper, quality properties and antioxidant capacity of cooked black carrot has been studied. Five different cooking methods have been applied: microwave (45 sec), boiling ($100^{\circ}C$, 14 min), steaming ($100^{\circ}C$, 20 min), sous vide ($75^{\circ}C$, 80 min), sous-vide ($95^{\circ}C$, 30 min). The color value was slightly different (p<0.05), the boiling method was the highest in L-value and Sous vide $75^{\circ}C$ method was the lowest. The steaming method indicated the highest a-value at 5.50. The b-value was significantly different between the samples (p<0.05). The microwave method was the highest at 3.49 while the sous vide $95^{\circ}C$ method was the lowest at -0.34. No significant difference was observed between the samples when only the moisture content results were considered. The highest pH was observed in samples cooked using the boiling method. The softening (%) was higher when the cooking water was in contact with samples and it was dependent on the temperatures. In addition, this study shows that not only temperature but also cooking time and cooking media are very crucial in the preparation and cooking of black carrot to prevent the loss of the antioxidant compound. In conclusion, the comparison of the quality characteristics and antioxidant properties of black carrots indicated that the most appropriate cooking method is sous-vide method.

• 식물병연구
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• 제17권1호
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• pp.95-98
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• 2011

국내 당근 유기재배를 위한 저항성 품종 선발을 목적으로 한 실험에서는 당근 유전자원 32품종을 이용하여 병저항성(흰가루병, 검은무늬병, 검은잎마름병) 검정, 내충성 및 추대 정도를 조사하였다. 흰가루병 스크리닝 결과 'PI 223360'이 저항성이었으며, 'Oxheart Carrot Heirloom'를 포함한 10개의 품종이 중도저항성이었고 'Long Impeator #58'을 포함한 22품종이 감수성인 것으로 나타났다. 당근 검은무늬병과 검은잎마름병의 스크리닝 결과 모든 품종이 저항성을 나타내진 않았지만, 몇몇 품종이 중도저항성을 가진 것으로 확인되었다. 내충성을 조사한 결과 'Oxheart Carrot Heirloom'를 포함한 13품종이 내충성인 것으로 조사되었으며, 'Nantes Coreless Carrot'을 포함한 11개의 품종들이 중간정도를 나타냈으며 'SA 102'와 'Scarlet Keeper Carrot Rare'은 감수성인 것으로 조사되었다. 추대조사 결과에서는 'Hongsim Ouchon Carrot'을 포함한 6개의 품종이 이른 추대를 보였으며, 'Japanese Imperial Long Carrot'를 포함한 4개 품종이 중간 추대를 나머지는 만추대성인 것을 확인하였다. 이상의 결과를 근거로 'Oxheart Carrot Heirloom'이 조사한 32개 당근 유전자원 중 유기재배를 위한 품종으로 선발되었다.

• 한국토양비료학회지
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• 제45권3호
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• pp.459-465
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• 2012

본 연구는 당근 재배 화산회 토양에서 질소시비 수준 및강우, 온도 환경 변화에 따른 $N_2O$ 발생 양상 특성 구명하기 위하여 제주특별자치도농업기술원 시험포장에서 2년간(2010~2011년) 수행되었다. 당근 재배기간 동안 $N_2O$ 배출량은 질소시비량이 많을수록 많았다. 대체적으로 $N_2O$ 배출량은 강우량 많은 시기인 재배 초기와 중기에 많았으나, 강우가 적고 한발 시기인 재배 말기에는 매우 적거나 거의 없는 경향을보였다. $N_2O$ 배출 양상은 강우 패턴 및 토양수분함량 변화와 대체로 유사한 경향을 보였다. $N_2O$ 배출량과 상관관계($r$)를 분석한 결과, '10년도에는 토양수분, 토양온도는 각각 $0.5718^{**}$, $0.4908^{**}$로 유의성이 인정되었으나, 토양 EC는 0.2704로 유의성은 인정되지 않았다. '11년도에는 토양수분은 $0.3394^*$로 유의성이 인정되었으나, 토양온도와 토양 EC는 각각 0.2138, 0.2462로 유의성은 인정되지 않았다. $NO_3$-N 및 토양 질소($NO_3-N+NH_4-N$)와는 각각 0.0575, 0.0787로 유의성이 인정되지 않았다. 당근 재배기간 동안 질소시비량에 의하여 배출된 2개년 평균 배출계수는 0.0025 $N_2O$-N kg / N kg으로 추정되었으며, IPCC (0.0100 $N_2O$-N kg / N kg) 배출계수 보다 약 4배 낮았다.