Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Yaksun Chicken Sauce with Milk Vetch Roots and Angelica Roots

황기와 당귀를 첨가한 약선 계육 양념의 품질 특성

  • Min, Sung-Hee (Dept. of Oriental Medical Food and Nutrition, Semyung University) ;
  • Oh, Chang-Hwan (Dept. of Oriental Medical Food and Nutrition, Semyung University)
  • 민성희 (세명대학교 한방식품영양학부) ;
  • 오창환 (세명대학교 한방식품영양학부)
  • Received : 2012.01.26
  • Accepted : 2012.06.27
  • Published : 2012.06.30
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Abstract

The purpose of this study was to make Korean yaksun chicken sauce with milk vetch roots and angelica roots. Four different amounts of angelica roots were added to chicken sauces, and general characteristics were measured. The pH values of sauces increased with decreasing Angelica root content. On the other hand, sugar contents, solid contents, and lightness of sauces decreased with decreasing Angelica root content. In a palatability test, sauces with 1 g and 2 g of angelica roots scored high in color, taste, flavor, and overall acceptability. Microbial cell counts of sauces were not significantly different according to the amount of angelica roots. Further, hydroxyl radical scavenging activities and polyphenol contents of sauces were not significantly different except for those of sauces with 1 g of angelica roots. Lastly, flavonoid contents of sauces significantly decreased with decreasing amount of angelica roots.

Keywords

References

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