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

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Quality Characteristics of Yackwa added with Mulberry Concentrate

오디 농축액 첨가 약과의 품질 특성

  • Shin, Suk-Kyung (Dept. of Food & Nutrition, Chungnam National University) ;
  • Kim, Hyun-Jeong (Dept. of Food & Nutrition, Chungnam National University) ;
  • Kim, Mee Ree (Dept. of Food & Nutrition, Chungnam National University)
  • 신숙경 (충남대학교 식품영양학과) ;
  • 김현정 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Received : 2014.01.10
  • Accepted : 2014.02.28
  • Published : 2014.02.28
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Abstract

The purpose of this study was to evaluate the quality characteristics of Yackwa added with mulberry concentrate (0, 1, 2, 3%). The sugar concentration ($^{\circ}Brix$) and reducing sugar content (%) increased with higher amount of mulberry concentrate. As the concentration of mulberry concentrate increased, the puffing and oil absorption ratio of Yackwa also increased. Hardness of Yackwa added with mulberry concentrate was lower than that of control. The antioxidant activity as measured by DPPH radical scavenging activity of mulberry concentrate increased with higher mulberry concentrate amount. The sensory results showed that overall preference scores of Yackwa added with mulberry concentrate were higher than that of control. These results suggest that the optimum amount of mulberry concentrate added to Yackwa is 3%.

Keywords

References

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