Quality Characteristics of Yanggeng by the Addition of Purple Sweet Potato

자색고구마를 첨가하여 제조한 양갱의 품질 특성

  • Lee, Seung-Min (Dept. of Culinary & Foodservice Management, Sejong University) ;
  • Choi, Yen-Jung (Dept. of Culinary & Foodservice Management, Sejong University)
  • 이승민 (세종대학교 일반대학원 조리외식경영학과) ;
  • 최은정 (세종대학교 일반대학원 조리외식경영학과)
  • Received : 2009.08.03
  • Accepted : 2009.10.15
  • Published : 2009.10.31


This study was performed to investigate the quality characteristics of yanggeng added with Purple Sweet Potato. The yanggeng was prepared with purple sweet potato, Agar, Sugar and Salt. The yanggeng is made with various levels(0, 2, 4, 6, 8%) of purple sweet potato added. Hunter's color value, texture profile analysis, and sensory characteristics of purple sweet potato yanggeng were examined. The addition of purple sweet potato has tendency to decrease the water content of yanggeng. As the content of purple sweet potato increased, the lightness(L) and yellowness(b) decreased and redness(a) increased. In texture profile analysis, hardness decreased with increasing purple sweet potato content. Cohesiveness and springiness didn't showed significant differences according to amount of purple sweet potato. The results of the sensory evaluation showed that the sweetness, softness and overall acceptability were the highest scores at yanggeng containing 4% level of purple sweet potato. In conclusion, the result shows that the yanggeng with 4% of purple sweet potato is the best.


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