This study evaluate the antioxidant activity and quality characteristics of muffins prepared with the addition of Cirsium nipponicum powder in the ratio of 0, 2, 4, 6, and 8% and confirm the possibility of using Cirsium nipponicum as a functional food. As the proportion of Cirsium nipponicum powder increased, the specific gravity of the muffins increased while their height, specific volume, moisture content and pH decreased. The baking loss rate of the samples prepared with the addition of Cirsium nipponicum powder was higher than in the control group. The ‘L’ and ‘b’ values decreased with the increase in the Cirsium nipponicum powder content, while the ‘a’ value increased. The evaluation of texture showed that hardness, chewiness, and gumminess increased with an increase in the Cirsium nipponicum powder content. As per the results of the consumer acceptability test, the 4-6% Cirsium nipponicum powder group showed higher scores than the other groups in the characteristics of color, flavor, taste, and texture, and the 4% group secured the highest score for overall acceptance. Also, with the increasing addition of Cirsium nipponicum powder, the antioxidant activity levels increased, as indicated by the total phenolic content, DPPH, and ABTS radical scavenging activities and reducing power. Based on these study results, muffins prepared with the addition of 4% of Cirsium nipponicum powder showed the best functional and sensory qualities.

This study evaluated the quality and antioxidant activities of pork patties after adding Cirsium nipponicum powder in a ratio of 0%, 1%, 2%, 3%, and 4%, and the potential of Cirsium nipponicum as a functional food. The moisture content increased with an increase in the Cirsium nipponicum powder content while the pH, cooking loss rate, diameter loss rate decreased. The L and b values decreased with increase in the Cirsium nipponicum powder content while the a value increased; this trend was observed before and after heating the patties. The hardness, chewiness, and gumminess increased with increase in the Cirsium nipponicum powder content. Consumer acceptability test revealed that the 2% Cirsium nipponicum powder group had a higher score than the other groups in respect to color, flavor, taste, texture, and overall acceptance. Notably, as the Cirsium nipponicum powder content increased, there was an increase in the antioxidant activities; increased total pheonlic, flavonoid, DPPH radical scavenging activity and ABTS radical scavenging activity. Based on the present study results, adding 2% of Cirsium nipponicum powder into pork patties achieved the best functionality and sensory qualities.

산채(山菜) 및 약용(藥用)으로서의 이용개발(利用開發) 가능성(可能性)이 높은 물엉겅퀴에 대(對)한 엽형(葉形) 특성(特性)을 조사(調査)하고, 차광(遮光) 조건(條件), 시비방법(施肥方法) 및 재식밀도(栽植密度) 시험(試驗)을 실시(實施)하여 얻어진 결과(結果)를 요약(要約)하면 다음과 같다. 1. 엽형(葉形)의 차리(差異)에 따라 크게 무결각형(無缺刻形)과 결각형(缺刻形)으로 나눌 수 있었고 무결각(無缺刻) 형(形)에서는 대자침(大刺針)과 소자침(小刺針)으로 세분(細分)되었으며 염색체(染色體) 수(數)는 공(供)히 2n = 68로 동일(同一)하였다. 2. 물엉겅퀴의 지상부(地上部) 초장(草長)은 무차광(無遮光)에서 길었으며 비료(肥料) 시용방법간(施用方法間)에 전반적(全般的)으로 유기물(有機物) 30,000kg/ha 처리(處理)에서 생육(生育)이 양호(良好)한 경향(傾向)이었다. 3. 차광(遮光) 조건간(條件間)의 엽(葉) 수량(收量)은 연차별(年次別) 차이(差異)는 차광구(遮光區)에서 많았으며 비료시용방법간(肥料施用方法間)에는 유기물(有機物) 처리(處理)에서 증대(增大)되는 경향(傾向)을 보였다. 4. 물엉겅퀴의 재식거리(栽植距離)에 따른 생육상황(生育狀況)은 60×45cm에서 초장(草長)과 경수(莖數)가 증대(增大)되었다. 5. 재식거리별(栽植距離別) 엽수량(葉收量)은 밀식(密植)인 30×20cm에서 많아 재식거리(栽植距離)와 수량간(收量間)의 관계(關係)에 대(對)한 구체적(具體的)인 연구(硏究)가 금후(今後) 수행(遂行)되어야 할 것으로 사료(思料)되었다.