Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics and Antioxidant Activities of Yanggeng with Added Rehmanniae radix Preparata Concentrate

숙지황 농축액 첨가 양갱의 품질특성 및 항산화성

  • Oh, Hye-Lim (Department of Food & Nutrition, Chungnam National University) ;
  • Ahn, Moon-Hee (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Na-Yeon (Department of Food & Nutrition, Chungnam National University) ;
  • Song, Jung-Eun (Department of Food & Nutrition, Chungnam National University) ;
  • Lee, Sang-Yong (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES) ;
  • Song, Mi-Ran (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES) ;
  • Park, Jong-Yoon (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES) ;
  • Kim, Mee-Ree (Department of Food & Nutrition, Chungnam National University)
  • 오혜림 (충남대학교 식품영양학과) ;
  • 안문희 (충남대학교 식품영양학과) ;
  • 김나연 (충남대학교 식품영양학과) ;
  • 송정은 (충남대학교 식품영양학과) ;
  • 이상용 (금산군 농업기술센터) ;
  • 송미란 (금산군 농업기술센터) ;
  • 박종윤 (금산군 농업기술센터) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2012.02.28
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Abstract

This study was performed to evaluate the quality characteristics of yanggeng prepared with different amounts of Rehmanniae radix Preparata (RRP) concentrate. Moisture, acidity, soluble solids, and reducing sugar contents of the control were the lowest, followed in order by the 3%, 6%, and 9% RRP addition. The pH of 9% RRP added yanggeng was the lowest, followed in order by the 6% and 3% additions. The lightness value of the Hunter color system decreased based on the amount of RRP concentrate added to yanggeng. In the texture analysis, the hardness and cohesiveness of the 9% RRP added yanggeng were the highest among the treatments. Total phenol content was the highest in 9% RRP added yanggeng. Antioxidant activities such as DPPH radical scavenging activity and hydroxyl radical scavenging activity, were the highest in the 9% RRP added yanggeng. In the sensory evaluation for yanggeng, the sensory scores for overall preference and texture were the highest in the 6% RRP added yanggeng The result was suggested that the optimum amount of RRP concentrate to add to yanggeng was 6%.

Keywords

References

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