The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics and Antioxidant Activity of Yanggaeng Added with Watermelon Radish Flesh Powder

수박무 가식부 분말 첨가 양갱의 품질 특성 및 항산화 효과

  • Lee, Jae-Joon (Dept. of Food and Nutrition, Chosun University) ;
  • Jeong, Eun (Dept. of Food and Nutrition, Chosun University) ;
  • Park, Yeon-Jin (Dept. of Hotel Cusine & Baking, Jeonnam State University)
  • 이재준 (조선대학교 식품영양학과) ;
  • 정은 (조선대학교 식품영양학과) ;
  • 박연진 (전남도립대학교 호텔조리제빵과)
  • Received : 2021.11.22
  • Accepted : 2021.12.09
  • Published : 2021.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the quality characteristics and antioxidant activity of Yanggaeng prepared with various amounts of watermelon radish flesh (WRF) powder, in ratios of 0 (control), 2.5, 5, 7.5, and 10% of the cooked white bean paste. The proximate composition, pH, sugar content, Hunter's color values, texture analysis, and antioxidative activities of Yanggaeng were examined. Increasing the amount of WRF in the Yanggaeng tended to increase the crude ash, carbohydrate, sugar, total polyphenol, total flavonoids, and anthocyanin contents, a value, DPPH and ABTS radical scavenging activities, with decreasing the moisture and crude protein contents, L and b values, and pH. Texture measurement scores in terms of springiness, chewiness for Yanggaeng showed that 2.5% or 5.0% group was higher than those of the control group. Hardness was higher in the sample groups than in the control group. In conclusion, the results show that Yanggaeng with up to 7.0% added WRF powder can be developed as products, and there is a possibility of developing health functional snack products using WRF powder.

Keywords

Acknowledgement

본 연구는 전남도립대학교 2021년도 연구비 지원에 의하여 연구되었으며 이에 감사드립니다.

References

  1. Ahn M, Koh R, Kim GO, Shin T. 2013. Aqueous extract of purple Bordeaux radish, Raphanus sativus L. ameliorates ethanol-induced gastric injury in rats. Orient Pharm Exp Med 13:247-252 https://doi.org/10.1007/s13596-013-0131-5
  2. AOAC. 1990. Official Methods of Analysis. 15th ed. p.788. Association of Official Analytical Chemist
  3. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200 https://doi.org/10.1038/1811199a0
  4. Cha MA, Chung HJ. 2013. Quality characteristics of yanggaeng supplemented with freeze-dried citrus mandarin powder. Korean J Food Cult 28:488-494 https://doi.org/10.7318/KJFC/2013.28.5.488
  5. Chae SG, Kang GS, Ryu ID, Ma SJ, Bang GW, Oh MH, Oh SH. 2002. Food Analysis: Theory & Practice. pp.381-382. Jigu Culture
  6. Choi EM, Jeong BM. 2004. Quality characteristics of yanggeng prepared by different ratio of pumpkin. Korean J Soc Food Cookery Sci 20:138-143
  7. Choi IK, Lee JH. 2013. Quality characteristics of yanggaeng incorporated with mugwort powder. J Korean Soc Food Sci Nutr 42:313-317 https://doi.org/10.3746/JKFN.2013.42.2.313
  8. Choi JY, Lee JH. 2015. Physicochemical and antioxidant properties of yanggaeng incorporated with orange peel powder. J Korean Soc Food Sci Nutr 44:470-474 https://doi.org/10.3746/JKFN.2015.44.3.470
  9. Choi MK. 2003. Analysis of manganese contents in 30 Korean common foods. J Korean Soc Food Sci Nutr 32:1408-1413 https://doi.org/10.3746/JKFN.2003.32.8.1408
  10. Choi SH. 2015. Quality characteristics of yanggaeng added with acaiberry (Euterpe oleracea Mart.) powder. Korean J Culin Res 21:133-146
  11. Eom HJ, Kang HJ, Kwon NR, Yoon HS, Kim IJ, Kim Y, Song Y. 2021. Quality characterization of yanggaeng with rice germ powder. Korean J Food Nutr 34:302-309 https://doi.org/10.9799/KSFAN.2021.34.3.302
  12. Folin O, Denis W. 1912. On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 12:239-243 https://doi.org/10.1016/S0021-9258(18)88697-5
  13. Goyeneche R, Roura S, Ponce A, Vega-Galvez A, Quispe-Fuentes I, Uribe E, Scala KD. 2015. Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and roots. J Funct Foods 16:256-264 https://doi.org/10.1016/j.jff.2015.04.049
  14. Han EJ, Kim JM. 2011. Quality characteristics of yanggaeng prepared with different amounts of ginger powder. J East Asian Soc Diet Life 21:360-366
  15. Han JM, Chung HJ. 2013. Quality characteristics of yanggaeng added with blueberry powder. Korean J Food Preserv 20:265-271 https://doi.org/10.11002/KJFP.2013.20.2.265
  16. Hong SS, Jung EK, Kim AJ. 2013. Quality characteristics of yanggaeng supplemented with sanghwang mushroom (Phellinus linteus) mycelia. J Korean Diet Assoc 19:253-264 https://doi.org/10.14373/JKDA.2013.19.3.253
  17. Hwang ES, Lee YJ. 2013. Quality characteristics and antioxidant activities of yanggaeng with aronia juice. J Korean Soc Food Sci Nutr 42:1220-1226 https://doi.org/10.3746/JKFN.2013.42.8.1220
  18. Hwang ES, Nhuan DT. 2014. Quality characteristics and antioxidant activities of Cheongpomook added with aronia (Aronia melanocarpa) powder. Korean J Food Cookery Sci 30:161-169 https://doi.org/10.9724/kfcs.2014.30.2.161
  19. Jang KI, Lee JH, Kim KY, Jeong HS, Lee HB. 2006. Quality of stored grape (Vitis labruscana) treated with ethyleneabsorbent and activated charcoal. J Korean Soc Food Sci Nutr 35:1237-1244 https://doi.org/10.3746/JKFN.2006.35.9.1237
  20. Jeon HN, Kim HJ, Song YO. 2003. Effect of kimchi solvent fractions on anti-oxidative enzyme activities of heart, kidney and lung of rabbit fed a high cholesterol diet. J Korean Soc Food Sci Nutr 32:250-255 https://doi.org/10.3746/JKFN.2003.32.2.250
  21. Jeong E, Lee JJ, Maeng D, Lee HJ. 2020. Antioxidant activity and quality characteristics of yanggaeng supplemented with ripe Daebong persimmon powder. Korean J Community Living Sci 31:25-36 https://doi.org/10.7856/kjcls.2020.31.1.25
  22. Jeong SH, Kim JH, Yang SJ, Lee SH, Oh JH, Lee JO, Lee HJ. 2015. Quality and antioxidant activity of yanggaeng containing herbal medicine extracts for the elderly. J Korean Soc Food Sci Nutr 44:1304-1310 https://doi.org/10.3746/JKFN.2015.44.9.1304
  23. Jing P, Song LH, Shen SQ, Zhao SJ, Pang J, Qian BJ. 2014. Characterization of phytochemicals and antioxidant activities of red radish brines during lactic acid fermentation. Molecules 19:9675-9688 https://doi.org/10.3390/molecules19079675
  24. Joo SY, Park JD, Choi YS, Sung JM. 2017. Quality characteristics and antioxidant activity of red radish (Bordeaux and watermelon radish) tea with use of different processing methods. Korean J Food Nutr 30:908-915 https://doi.org/10.9799/KSFAN.2017.30.5.908
  25. Kim AJ, Han MR, Lee SJ. 2012. Antioxidative capacity and quality characteristics of yanggaeng using fermented red ginseng for the elderly. Korean J Food Nutr 25:83-89 https://doi.org/10.9799/KSFAN.2012.25.1.083
  26. Kim DS, Choi SH, Kim HR. 2014a. Quality characteristics of yanggaeng added with Curcuma longa L. powder. Korean J Culin Res 20:27-37
  27. Kim HK. 2019. The effects of reducing skin wrinkles and improving skin elasticity from Korean radish extract. Int J Adv Smart Convergence 8:113-125
  28. Kim JH, Park JH, Park SD, Kim JK, Kang WW, Moon KD. 2002. Effect of addition of various mesh sifted powders from safflower seed on quality characteristic of yanggaeng. Korean J Food Preserv 9:309-314
  29. Kim KH, Kim YS, Koh JH, Hong MS, Yook HS. 2014b. Quality characteristics of yanggaeng added with tomato powder. J Korean Soc Food Sci Nutr 43:1042-1047 https://doi.org/10.3746/JKFN.2014.43.7.1042
  30. Kim MK. 2014. Method for producing watermelon radish pickle and watermelon radish pickle produced by same method. Korea Patent 1020140136263
  31. Kim Y, Cha SS, Lee JJ. 2021. Comparison of the physicochemical characteristics and antioxidant activities of watermelon radish flesh and peel. Korean J Community Living Sci 32:417-436 https://doi.org/10.7856/kjcls.2021.32.3.417
  32. Kim YS. 2021. Quality characteristics and antioxidant activities of pork tteokgalbi added with watermelon radish powder. Master's Thesis, Chosun Univ. Gwangju
  33. Ku SK, Choi HY. 2009. Antioxidant activity and quality characteristics of red ginseng sweet jelly (yanggaeng). Korean J Food Cookery Sci 25:219-226
  34. Lee JA. 2017. Antioxidative capacity and quality characteristics of yanggaeng added with beaknyuncho (Opuntia ficusindica var. saboten) powder. Culin Sci Hosp Res 23:33-42 https://doi.org/10.20878/cshr.2017.23.4.004004004
  35. Lee SH. 2013. Physicochemical and sensory characteristics of yanggaeng added with turmeric powder. Korean J Food Nutr 26:447-452 https://doi.org/10.9799/KSFAN.2013.26.3.447
  36. Lee SM, Choi YJ. 2009. Quality characteristics of yanggeng by the addition of purple sweet potato. J East Asian Soc Diet Life 19:769-775
  37. Lee WH, Hwang HJ. 2021. A study on the antioxidant activities and calorie of jerusalem artichoke powder-added yanggaeng. FoodService Ind J 17:87-97 https://doi.org/10.22509/KFSA.2021.17.2.006
  38. Lee YJ, Oh YJ, Kim HR, Hwang ES. 2017. Quality characteristics of yanggaeng with ginseng paste. Korean J Food Nutr 30:1341-1347 https://doi.org/10.9799/KSFAN.2017.30.6.1341
  39. Manivannan A, Kim JH, Kim DS, Lee ES, Lee HE. 2019. Deciphering the nutraceutical potential of Raphanus sativus-A comprehensive overview. Nutrients 11:402 https://doi.org/10.3390/nu11020402
  40. Min SH, Park OJ. 2008. Quality characteristics of yanggaeng prepared with different amounts of Astragalus membranaceus powder. J East Asian Soc Diet Life 18:9-13
  41. Papi A, Orlandi M, Bartolini G, Barillari J, Iori R, Paolini M, Ferroni F, Fumo MG, Pedulli GF, Valgimigli L. 2008. Cytotoxic and antioxidant activity of 4-methylthio-3-butenyl isothiocyanate from Raphanus sativus L. (Kaiware Daikon) sprouts. J Agric Food Chem 56:875-883 https://doi.org/10.1021/jf073123c
  42. Park EY, Kang SK, Jeong CH, Choi SD, Shim KH. 2009. Quality characteristics of yanggaeng added with paprika powder. J Agric Life Sci 43:37-43
  43. Park LY, Woo DI, Lee SW, Kang HM, Lee SH. 2014. Quality characteristics of yanggaeng added with different forms and concentrations of fresh paprika. J Korean Soc Food Sci Nutr 43:729-734 https://doi.org/10.3746/JKFN.2014.43.5.729
  44. Park MY, Chung HJ. 2016. Effect of addition of blackcurrant powder on quality and antioxidant activity of yanggaeng. J Korean Soc Food Cult 31:457-464 https://doi.org/10.7318/KJFC/2016.31.5.457
  45. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26:1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
  46. Seo EJ, Kim AJ, Rho JO. 2016. Antioxidant effects and storage stability of yanggaeng supplemented with Lycii fructus extract. Korean J Hum Ecol 25:375-386 https://doi.org/10.5934/kjhe.2016.25.3.375
  47. Seo HM, Lee JH. 2013. Physicochemical and antioxidant properties of yanggaeng incorporated with black sesame powder. J Korean Soc Food Sci Nutr 42:143-147 https://doi.org/10.3746/JKFN.2013.42.1.143
  48. Song YB, Choi JS, Lee JE, Noh JS, Kim MJ, Cho EJ, Song YO. 2010. The antioxidant effect of hot water extract from the dried radish (Raphanus sativus L.) with pressurized roasting. J Korean Soc Food Sci Nutr 39:1179-1186 https://doi.org/10.3746/JKFN.2010.39.8.1179
  49. Tamura S, Tsuji K, Yongzhen P, Ohnishi-Kameyama M, Murakami N. 2010. Six new acylated anthocyanins from red radish (Raphanus sativus). Chem Pharm Bull 58:1259-1262 https://doi.org/10.1248/cpb.58.1259