Iron, nickel, copper, zinc and cadmium content of two cultivars of white yam (<i>Dioscorea rotundata</i>) and their source soils

Bonire, J. J.; Jalil, Neelam N S; Lori, Joseph A.

doi:10.1002/jsfa.2740570314

Cited by 6 publications

(1 citation statement)

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“…, 맥문동 (Kang, 2015), 한약재 열수추출액 (Lee & Kwon, 2015), 수국차 잎 추출 액 (Lee & Kim, 2011), 개똥쑥 추출물, 솔잎 추출액 (Oh et al, 1998), 꽃게 (Kim & Park, 2014), 미삼과 오미자즙 (Cho et al, 2005), 다시마 (Chang, 2007) (Kang et al, 2003). 마 는 20%의 전분과 비타민 B 1 과 C 등과 Na, K, Fe, Zn 등의 무기 성분이 풍부한 알칼리성 식품이다 (Bonire et al, 1991 (Kum et al, 2006). 한방에서 마는 자양(沒養), 강장(强壯), 익정(益精), 지사(止海), 지갈(止渴), 진해(鎭按), 폐결핵, 소염, 해 독, 거담, 신경통 및 류머티즘 이외에 당뇨와 고혈압 등에 유효하 게 이용되어 왔다 (Kim & Byun, 2009;Lee, 1996;Kim et al, 2015 (Yang et al, 2003).…”

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Quality Characteristics of Kimchi Prepared with Dioscorea batatas

양경미¹,

Kong²,

권지은³

et al. 2021

Fam. Environ. Res

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In this study, we produced kimchi with cooked Dioscorea batatas yam based on the its outstanding nutritional value, biological activity, and pharmacological action. Sliced kimchi cabbage, processed white radish kimchi (kkakdugi), and whole kimchi cabbage were prepared with 3% Dioscorea batatas, and the physicochemical and bioactivity characteristics were analyzed. In three kinds of Dioscorea batatas. The pH of the kimchi decreased and its acidity increased as the storage period was extended. The period of the maximum total viable cell count of the sliced cabbage and the processed white radish kimchi (kkakdugi) was 14 days, while the period for whole kimchi cabbage was 21 days. The period of maximum lactic acid bacteria count was 14 days for all three kinds. For physiological activities, polyphenol and flavonoid contents and DPPH elimination were highest immediately after production of the kimchi. Also, anthocyanin content increased as the storage period extended. The pH, acidity, total viable cell count, lactic acid bacteria count, and physiological activities were shown to be different according to the type of kimchi and the storage period.

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Quality Characteristics of Kimchi Prepared with Dioscorea batatas

양경미¹,

Kong²,

권지은³

et al. 2021

Fam. Environ. Res

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Quality and storage characteristics of frankfurter sausages with added yam (Dioscorea japonica) powder

Jang¹,

Lee

2014

Korean Journal of Food Preservation

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Quality changes in frankfurter sausages with yam (Dioscorea japonica) powder added were investigated during their storage at 10°C for six weeks. The sausage samples were prepared using four concentrations of yam powder: 0% (C), 0.5% (T1), 1.0% (T2), and 2.0% (w/w) (T3). After the addition of yam powder, the crude protein contents decreased, but the crude fat and carbohydrate contents increased. The thiobarbituric acid values during the storage of the frankfurter sausages were lower in the samples with higher yam concentrations. Over the storage period, the volatile basic nitrogen values increased with the increase in the amount of added yam. With the increase in the yam concentration, the L* and a* values tended to decrease, whereas the b* value increased. The instrumental texture analysis showed that the hardness value decreased with the increase in the yam concentration. The first indication of sensorial quality deterioration was noticed at week 4 for T3 and at week 5 for C, T1, and T2. In conclusion, the quality and shelf-life of the frankfurter sausages were not noticeably influenced by the addition of yam powder with a concentration of up to 1.0% (w/w), but the functional and health-promoting effects of yam were positively incorporated.

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Making Fish Paste with Yam(Dioscorea japonica Thumb) Powder and Its Characteristics

김정선¹,

Byun²

2009

culinarysciencehospitalityresearch

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Iron, nickel, copper, zinc and cadmium content of two cultivars of white yam (Dioscorea rotundata) and their source soils

Abstract: Many minerals are essential both for the anatomical build-up and the physiological functioning of the human body (Pories et al 1967;Kortstee 1970;Fox 1971;Feldman 1976;Schroeder 1976

Cited by 6 publications

References 5 publications

Quality Characteristics of Kimchi Prepared with Dioscorea batatas

Quality Characteristics of Kimchi Prepared with Dioscorea batatas

Quality and storage characteristics of frankfurter sausages with added yam (Dioscorea japonica) powder

Making Fish Paste with Yam(Dioscorea japonica Thumb) Powder and Its Characteristics

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