Antioxidant Activities and Quality Characteristics of Fermented and Aged Garlic Yanggeng

발효숙성마늘 페이스트의 양을 달리하여 제조한 발효숙성마늘 양갱의 품질특성 및 항산화성

  • Kwak, Eun-Shil (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Hye-Ran (Department of Food & Nutrition, Chungnam National University) ;
  • Lee, Kun-Jong (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Mee-Ree (Department of Food & Nutrition, Chungnam National University)
  • 곽은실 (충남대학교 식품영양학과) ;
  • 김혜란 (충남대학교 식품영양학과) ;
  • 이근종 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2009.12.31

Abstract

The quality characteristics and antioxidant activities of Yanggeng prepared with different amounts of fermented and aged garlic paste(0, 10, 20 or 30%) were determined. The pH of fermented and aged garlic Yanggeng decreased according to the amount of added fermented and aged garlic paste, whereas the acidity increased. In addition, the lightness of fermented and aged garlic Yanggeng decreased according to the amount of added fermented and aged garlic paste. In the texture analysis, hardness, cohesiveness and springiness of fermented and aged garlic Yanggeng were lower than those of the control. Total phenol content was highest in 30 % fermented and aged garlic Yanggeng. The antioxidant activities of fermented and aged garlic Yanggeng increased according to the amount of added fermented and aged garlic paste. The IC50 value of 30% fermented and aged garlic Yanggeng was 45.1 mg/g for DPPH and 29.6 mg/g for hydroxyl radical. The results of the sensory test showed that Yanggeng with 20% fermented and aged garlic paste had the highest score in appearance, overall preference and texture. Based on these results, it was suggested that the addition of 20% fermented and aged garlic to Yanggeng was appropriate for good food qualities both in terms of the physicochemical and antioxidative activities.

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