Korean Journal of Human Ecology (한국생활과학회지)

Korean Association of Human Ecology (한국생활과학회)
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Quality Characteristics and Descriptive Analysis of Yanggaeng added with Lycii Fructus Extract

구기자 추출액을 첨가한 양갱의 품질특성 및 묘사적 관능평가

  • Seo, Eun-Ji (Dept. of Food Science and Human Nutrition, Chonbuk National University) ;
  • Rho, Jeong-Ok (Dept. of Food Science and Human Nutrition, Chonbuk National University)
  • 서은지 (전북대학교 식품영양학과) ;
  • 노정옥 (전북대학교 식품영양학과)
  • Received : 2015.09.16
  • Accepted : 2015.10.25
  • Published : 2015.10.31
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Abstract

The purpose of this study was to investigate the quality characteristics and descriptive analysis of Yanggaeng prepared with Lycii fructus extract (LD). LD were added in ratios (w/w) of 0 (C), 1.5 (LY1), 3.0 (LY2), 4.5 (LY3), and 6% (LY4), and then proximate compositions, physicochemical properties, and sensory evaluations of the Yanggaeng were measured LY1~LY4 samples showed higher contents of crude lipid, crude protein and crude ash as well as $^{\circ}Brix$ compared to control (p<0.001). pH and lightness (L) of samples decreased as the LD increased. With regard to the texture of Yanggaeng samples, the scores of hardness, adhesiveness, springness, and cohesiveness was significantly increased by the Addition of LD (p<0.05, p<0.01). For the descriptive analysis, ten panelist generated and evaluated 29 sensory attributes for the Yanggaeng, and there were significant differences among the samples for all 26 sensory attributes. For the descriptive data, principal component analysis (PCA) was performed to summarize the sensory characteristics of the Yanggaeng. The results of PCA showed that the positive attributes, e.g. savoury, were closely in relationship with LY2 and LY3. Form the findings, this study suggests that 3~4.5% addition of LD was effective for preparation of Yanggaeng in the aspects of the consumer acceptability.

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References

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