In this study, we analyzed the biochemical factors in lotus (Nelumbo nucifera) leaf, stem, and yeonjabang and their effects on serum factor levels in mice fed a high-fat (HF) diet. The loutus leaf showed 9.47±0.30% moisture content, 8.25±0.39% ash, 21.45±1.25% crude protein, and 2.21±0.13% crude fat content; the lotus stem showed 11.84±0.43% moisture, 10.21±0.64% ash, 17.55±0.92% crude protein, and 4.16±0.23% crude fat content; and the lotus yeonjabang showed 11.86±0.50% moisture, 6.81±0.51% ash, 18.71±1.02% crude protein, and 3.95±0.15% crude fat. Blood triglyceride levels were higher in the HF group (146.43±38.81 mg/dL), and lower in the HF+yeonjabang groups (98.00±17.18 mg/dL). In particular, blood triglyceride levels were significantly lower in the groups that had 10% dry yeonjabang powder added to the high-fat diet. The inclusion of excessive high-fat diet increased concentrations of serum insulin and leptin. Serum leptin concentrations were highest in the HF group mice (3.00±1.35 ng/dL), whereas they were significantly lower in the HF+yeonjabang groups by 1.34±0.52 ng/dL (p<0.05). Thus, addition of dry yeonjabang powder to the high-fat diet was more effective in regulating the levels of serum triglycerides and leptin in mice. Additional studies would help in the development of yeonjabang as a functional food.

연잎 및 연근분말을 우리밀가루 중량 100%를 기준하여 0.5, 1, 2 및 3%씩 첨가하여 제조한 우리밀식빵에 대한 반죽의 발효시간, 굽기 손실률, 식빵의 부피, 색도, 물성 및 관능검사 등 품질특성에 관하여 조사하였다. 연잎 및 연근분말을 첨가하여 제조한 반죽을 발효시간에 따른 부피 변화를 측정한 결과 발효시간이 경과함에 따라 반죽의 부피가 증가하는 경향을 나타내었으며 굽기 손실률 및 식빵의 부피는 연잎 및 연근분말의 첨가량이 증가함에 따라 감소하였다. 식빵의 crust와 crumb의 색도는 연잎 및 연근 분말의 첨가량이 증가함에 따라 밝기를 나타내는 L값은 감소하였으며, 적색도를 나타내는 a값은 crust, crumb 모두 유의적으로 증가하는 경향을 나타내었고, 황색도를 나타내는 b값의 경우 crust는 감소한 반면, crumb는 증가하는 것으로 나타났다. 연잎 및 연근분말을 첨가한 식빵의 조직감은 대조군과 비교하여 첨가량이 증가할수록 경도, 부착성, 검성 및 씹힘성은 증가되었으며, 관능검사를 실시한 결과 전체적인 기호도에서는 연잎분말 1%, 연근분말 2% 첨가한 시료에서 좋은 결과를 나타내었다.

The purpose of this study was to investigate the rheological characteristics of medium wheat flour mixed with bamboo leaf and lotus leaf powders. Rheological properties of the mixed flours were tested based on falling number, color, RVA, farinogram, and rheofermentometer analyses. Falling numbers increased with addition of bamboo leaf and lotus leaf powders. The L values of all mixed flours were less than that of control. The 1% mixed flour sample containing bamboo leaf and lotus leaf powders was not significantly different from 3% mixed flour. The a values of the mixed flour decreased as bamboo and lotus powders increased, whereas b values increased. Addition of bamboo leaf and lotus leaf powders to flour reduced peak viscosity, holding strength, and final viscosity. The set back values of mixed wheat flour containing bamboo leaf powder were lower than those of mixed wheat flour containing lotus leaf powder, suggesting that bamboo leaf powder suppressed retrogradation of flour compared to lotus leaf powder. In the farinogram, the water absorption and consistency of the flours containing bamboo and lotus leaf powders increased, whereas development time and stability decreased. The fermentation time of dough with lotus leaf powder was less than that of dough with bamboo leaf powder.

The purpose of this study was to investigate the quality characteristics of steamed bread using mixed flour containing bamboo leaf and lotus leaf powders. Properties of the steamed breads were tested by colorimeter, water activity, rheometer, SEM, and sensory tests. The L values and a values were higher in steamed bread with bamboo leaf powder. On the other hand, the b values of streamed bread with bamboo leaf powder were lower than lotus leaf powder. During storage, the hardness of steamed bread with bamboo leaf and lotus leaf powders increased control. Furthermore, steamed bread with lotus leaf powder showed hardness than bamboo leaf powder. The springiness of all steamed breads decreased with storage , and steamed breads with bamboo leaf powder showed lower values than lotus leaf powder. The cohesiveness of the control was the highest, and all samples showed significant differences each other. The gumminess of the control was higher than steamed bread with bamboo leaf and lotus leaf powders. Moreover, longer storage time yielded higher gumminess. control relatively smoother surface than that of 1% bamboo leaf powder. The steamed bread with lotus leaf powder had a rougher surface than bamboo leaf powder. sensory characteristics of steamed bread, green color of the samples with bamboo leaf powder was darker than lotus leaf powder. Leaf odor was similar throughout. Freshness of steamed bread containing 1% bamboo leaf powder the highest. The overall acceptability of consumer acceptance was the control, followed by steamed bread containing 1% lotus leaf powder.

In this study, to explore the use of lotus leaf powder, quality characteristics of sponge cake manufactured with different levels of lotus leaf power were investigated. We discovered that the pH, gravity, and cooling temperature of sponge cake increased as the content of lotus leaf power additive increased compared with those of the control group. Likewise, L and b levels of sponge cake increased with increasing level of lotus leaf power; 20% lotus leaf powder appeared to show the highest L and B levels, but levels were lower than those of the control group. Sponge cake levels of hardness, springiness, and cohesiveness increased as the amount of lotus leaf powder additive increased. In sensory evaluation, overall acceptability of 5% lotus leaf powder was the highest. Thus, it is possible to develop sponge cake with improved healthoriented aspects by addition of 5% lotus leaf powder.

We investigated the quality characteristics and volatile flavor components in yenipsambab prepared with various concentrations of lotus leaf powder. Hunter's color L and a values of yenipsambab decreased with increasing content of lotus leaf powder, whereas b value increased. Moreover, addition of lotus leaf powder resulted in increased hardness, adhesiveness, chewiness, and brittleness compared to control. Major volatile compounds of yenipsambab were ethyl benzene, 1,3-dimethylbenzene, 1,2-dimethylbenzene, and 5-hydroxymethyldihydrofuran-2-one.

The principal objective of this study was to evaluate quality characteristics of dried noodles when different concentrations of lotus leaf powder (LLP) were added to the wheat flour, thereby determining which noodle recipe was preferred. The cooking quality, mechanical texture properties, and viscosity were measured, and then a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite LLP-wheat flours were shown to have an increased, viscosity at 95oC after 15 minutes. As measured via amylograph, the maximum viscosity values of those samples were decreased as the LLP content was increased. As well, when increased amounts of LLP were added, both the L and a values were reduced, whereas the b value was increased. The color values, weight and volume of the cooked noodle increased, as did the turbidity of the soup. With regard to the textural characteristics, the LLP additive increased hardness and cohesiveness, and reduced adhesiveness and springiness. Overall, according to the results of our sensory evaluation, the noodles prepared with 5% LLP were preferred over the other noodles.

This study was conducted to investigate the quality characteristics of tofu prepared with different concentrations of lotus leaf powder. The determined values for moisture, crude ash, carbohydrate, crude protein, and crude lipid in were 2.97%, 8.09%, 65.18%, 22.83%, and 0.93%, respectively. The yield rates of the tofu samples did not differ significantly according to the level of added lotus leaf powder; however, there was a significant decrease in pH and a significant increase in acidity. The L- and a-values of samples decreased as the amount of lotus leaf powder in the formulation increased, whereas the b value increased. Furthermore, hardness significantly increased as the level of lotus leaf powder increased. In terms of overall acceptability, the preferred tofu samples were the control and that containing 0.2% lotus leaf powder.

The effects of Lotus (Nelumbo nucifera Gaertner) leaf dry powder on serum lipid concentrations were evaluated in rats. Forty-eight male Sprague-Dawley rats were divided into six groups and fed high fat diets for sis weeks. Experimental groups were following diets; Control group (CON), 40 % animal and plant high fat group (AHF and PHF) control with 2% Lotus leaf dry powder group (CLDP), animal and plant high fat diets with 2% Lotus leaf powder group (AHFLDP, PHFLDP). Tissue weights of liver, heart, kidney, spleen and lung of AHF group exposed rats were decreased by PHFLDP groups. The concentrations of serum triglyceride in rats fed the CLDP and PHFLDP group were lower than those in other groups. The concentrations of total cholesterol in CLDP and PHFLDP group the were lower than those in AHF groups. The concentrations of HDL-cholesterol in serum of the CLDP and PHFLDP groups were significantly higher than those of other groups. The levels of LDL-cholesterol in serum of the CLDP and PHFLDP groups were tended to be lower than those of other groups. GPT and GOT were decreased in CLDP and PHFLDP groups and than in the AHF group. LDHase was lower in CLDP and PHFLDP groups than in the AHF group. These results suggest that 2% Lotus leaf dry powder groups may reduce elevated levels of serum lipid concentrations in rats fed high fat.

제빵용 시판 강력분에 연잎 분말을 첨가한 건강 기능성 식빵 제조를 위하여 연잎 분말의 첨가량을 2.5%-7.5%로 변화시키면서 반죽에 대한 물성, 식빵의 저장성, 제빵적성 및 관능적 특성을 조사하였다. 식빵의 비용적은 연잎 분말 2.5% 첨가구에서 약 5%의 증가를 보였으나 연잎 분말 5%, 7.5% 첨가구의 경우는 각각 대조구의 87%, 80%에 상당하는 비용적을 나타내어 연잎 분말의 첨가량이 증가할수록 식빵의 비용적은 감소하는 경향을 나타내었