The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characterization of Yanggaeng added with Jujube Extracts

대추즙을 첨가한 양갱의 제조 및 품질 특성

  • Yoon, Hyang-Sik (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Jeong, Eun Ji (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kwon, Nu Ri (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kim, Ik Jei (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Hong, Seong Taek (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kang, Hyo-Jung (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Eom, Hyun-Ju (Chungcheongbukdo Agricultural Research and Extension Services)
  • Received : 2018.11.08
  • Accepted : 2018.12.05
  • Published : 2018.12.31
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Abstract

This study was carried out to investigate the quality characteristics of yanggaeng added with jujube extracts. The jujube extracts were incorporated into yanggaeng at different levels (containing 25%, 50%, 75%, and 100% jujube extracts) based on the total weight of water. To analyze the quality characteristics in the manufacture of yanggaengs, pH, moisture content, density of dough, height, specific volume, baking loss, texture, color, antioxidant activity, total polyphenol content, and sensory test were determined. As the content of jujube powder increased, the pH of yanggaengs decreased but the acidity increased. There was no significant difference in the moisture content depending on the addition of jujube extracts. The color, lightness and redness of yanggaengs decreased as the concentration of the extract increased, whereas the yellowish color increased. As the jujube extracts content increased, total polyphenol content, antioxidant activity, reducing sugar and total tannins significantly increased. The yanggaeng contains jujube extract with acceptable sensory properties, such as color, sweet taste, and overall acceptability, which could be integrated into yanggaengs to meet the taste and functional needs of the consumers.

Keywords

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Fig. 1. ABTS and DPPH radical scavenging activities of yanggaeng with different levels of jujube extracts.

Table 1. Formula for yanggaeng with different levels of jujube extract

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Table 2. Moisture contents, pH, acidity and soluble of yanggaeng with different levels of jujube extracts

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Table 3. Reducing sugar of yanggaeng with different levels of jujube extracts

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Table 4. Color value of yanggaeng with different levels of jujube extracts

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Table 5. Textural properties evaluation of yanggaeng with different levels of jujube extracts

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Table 6. Total polyphenol and total tannin content of yanggaeng with different levels of jujube extracts

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