The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Yanggaeng with Ginseng Paste

인삼 페이스트를 첨가하여 제조한 양갱의 품질 특성

  • Lee, Yu Ji (Dept. of Nutrition and Culinary Science, Hankyong National University) ;
  • Oh, Ye Jin (Dept. of Nutrition and Culinary Science, Hankyong National University) ;
  • Kim, Hye Rhee (Dept. of Nutrition and Culinary Science, Hankyong National University) ;
  • Hwang, Eun-Sun (Dept. of Nutrition and Culinary Science, Hankyong National University)
  • 이유지 (한경대학교 영양조리과학과) ;
  • 오예진 (한경대학교 영양조리과학과) ;
  • 김혜리 (한경대학교 영양조리과학과) ;
  • 황은선 (한경대학교 영양조리과학과)
  • Received : 2017.09.24
  • Accepted : 2017.11.19
  • Published : 2017.12.31
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Abstract

The objective of this study was to investigate the quality and sensory characteristics of yanggaeng prepared with different amounts of ginseng paste. Ginseng paste was incorporated with yanggaeng at a range of different levels of 5~15% based on the total weight of water. The pH and total acidity of yanggaeng were 6.35~6.49% and 0.03~0.07%, respectively. The sugar content of yanggaeng in the control was $25.0^{\circ}Brix$ and showed proportional increases up to $25.0{\sim}29.7^{\circ}Brix$ with increasing levels of ginseng paste. In terms of the texture profile analysis, the hardness and adhesiveness of yanggaeng decreased but the cohesiveness, gumminess, and chewiness increased compared to the control and ginseng paste added treatments. In color value determination, the $L^*$ and $a^*$ values decreased but the $b^*$ value increased with increasing levels of ginseng paste. The sensory evaluation indicated that the yanggaeng contained up to 15% ginseng paste and showed similar flavor, taste, texture, and overall acceptance in the control. These results suggest that ginseng paste is an ingredient that can enhance the quality and sensory potential of yanggaeng.

Keywords

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