다양한 건강 기능성을 가진 오미자 추출물을 첨가하여 맛과 색상이 우수한 정과를 개발할 목적으로 연근 정과를 제조한 후 에 12주간 저장하면서 종합적인 품질특성 변화를 조사하였다. 연근 정과의 pH와 산도는 오미자 첨가량이 많을수록 pH가 낮고 산도가 높았다. 저장초기의 수분함량은 약 8%였으며, 저장 2주까지 수분함량이 14-17%까지 증가한 후, 저장말기까지 큰 변화가 없었으며 대조군은 오미자 첨가구보다 수분함량이 낮았다. 연근 정과의 총균수는

We sought to develop lotus (Nelumbo nucifera) root Jeonggwa as a health food. Jeonggwa was mixed with 0-8% (w/w) Omija water extract and stored at for 12 weeks. Quality characteristics during storage were investigated. The pH of Jeonggwa fell, and the acidity level rose, as increasing amounts of Omija water extract were added. The moisture content of Jeonggwa rose from 7-8% to 14-17% within 2 weeks of storage at , and was maintained at that level to the end of storage. Total viable bacterial cells in Jeonggwa were initially 2.4~3.2 log CFU/g, and increased in number during storage, but never exceeded 4 log CFU/g. The shelf life of Jeonggwa was extended when Omija extract was added. The lightness (L), redness (a). and yellowness (b) of Jeonggwa during storage at were highest in control samples and the values fell with increasing Omija extract concentration (p. The hardness and strength of Jeonggwa were significantly reduced as the Omija extract concentration rose (p

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