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KMID : 1134820150440050732
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 5 p.732 ~ p.738
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Evaluation of Quality Characteristics of Brassica campetris L. Treated with Environmentally-Friendly Red Clay-Processed Materials
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Seo Yoo-Jin
Yang In-Yong
Yoon Sung-Jin
Kim Sung-Gun
Seo Soo-Young
Won Chu-In
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 Korean cabbage treated with red clay-processed materials (RCPM) were evaluated. Two different types of RCPM treatments including a control were applied for the cultivation of cabbage. General components, nutrients, antioxidant activities, textures, and sensory evaluation were assessed. For the nutrition components analysis, RCPM-treated cabbage showed higher contents of potassium and riboflavin along with lower content of sodium compared to the control. RCPM-treated cabbage exhibited higher total polyphenol contents than those of the control, indicating higher antioxidant activities. For the textural analysis under refrigeration over 4 weeks, RCPM-treated samples showed more stable textures based on higher hardness values than the control and RC. Results of this study indicate that RCPM would be of benefit to produce high-value added cabbage of premium quality.
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KEYWORD
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cabbage, red clay processed materials, antioxidant activity, texture
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