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KMID : 1134820140430091394
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 9 p.1394 ~ p.1399
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Quality Characteristics of Radish Treated with Environmentally-friendly Red Clay-processed Materials
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Seo Yoo-Jin
Yoon Sung-Jin
Kim Sung-Gun
Cho Won-Woo
Lee So-Ra
Kang Ho-Duck
Yun Moon-Young
Park Jung-Keug
Yoo Byoung-Seung
Chang Yoon-Hyuk
Lee Young-Seung
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Abstract
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Quality characteristics of radish treated with red clay-processed materials (RCPM) were investigated. Two different types of treatments using RCPM including a control were farm-raised in identical environments. General components, texture, nutrients, and antioxidant activities were performed. For general components analysis, total amounts of crude fat and ash were higher in radish treated with RCPM than in control. RCPM-treated radish showed higher contents of minerals (P, Mg, K, Zn, Mn, and Na) and vitamins (vitamin C, thiamin, and riboflavin) than those of control. RCPM-treated radish exhibited higher DPPH radical scavenging activities and total polyphenol contents than those of control, indicating higher antioxidant activities of radish raised by RCPM. In the textural analysis following refrigeration for 4 weeks, RCPM-treated samples showed a more stable texture and higher hardness values than those of control. Therefore, these results indicate that RCPM can be used to produce high-value radish of premium quality.
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KEYWORD
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radish, red clay processed materials, antioxidant activity, texture
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