Journal of the Korean Society of Industry Convergence (한국산업융합학회 논문집)

The Korean Society of Industry Convergence (한국산업융합학회)
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Physicochemical Properties of Low-calorie Yanggaeng Containing Palatinose

팔라티노스를 함유한 저칼로리 양갱의 물리화학적 특성

  • Ho-Kyoung Kim (Dept. of Hotel Culinary Arts) ;
  • Hyo-Won Kim (Division of Biotechnology, Food Technology, Graduate School, Korea University)
  • 김호경 (서정대학교 호텔외식조리학부) ;
  • 김효원 (고려대학교 대학원 식품공학)
  • Received : 2023.09.22
  • Accepted : 2023.11.02
  • Published : 2023.12.31
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Abstract

In order to examine the pre-industrial application product quality characteristics of yanggang (a type of traditional Korean confectionery) with varying levels of Palatinose, this study conducted multiple preliminary experiments. By applying different amounts of Palatinose (1%, 2%, 3%, 4%) and adhering to a recipe suitable for commercial products, the yanggang was produced under controlled manufacturing conditions. While the moisture content of the manufactured yanggang adhered to the established manufacturing standard, showing minimal variations, there were statistically significant differences observed with an increase in the Palatinose proportion, exhibiting a trend akin to findings from other yanggang studies. Similarly, there were slight but statistically significant differences observed in soluble solids content and pH, though these differences were not found to have a significant impact. The addition of Palatinose did not induce changes in the elasticity (springiness) and firmness (gumminess) of the yanggang, nor in its chewiness, as the Palatinose content increased. Despite a reduction in calorie content, the addition of Palatinose did not influence the appearance and taste of the yanggang.

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References

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