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석류 분말을 첨가한 양갱의 품질 특성 KCI 등재

Quality Characteristics of Yanggaeng containing Pomegranate (Punica granatum) Powder

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한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

The purpose of this study was to investigate the quality characteristics of white bean based Yanggaeng containing various levels of pomegranate powder (0, 2, 4 and 8%, w/w). The pH values of Yanggaeng containing pomegranate powder were found to decrease when increasing the amount of pomegranate powder. However, moisture and sugar contents were increased (p<0.05). For color values, both L and b values were reduced by increasing the amount of pomegranate powder, while a values were increased significantly (p<0.05). In textural properties, the addition of pomegranate powder resulted in the increase of hardness, chewiness and gumminess, while cohesiveness and springiness decreased. Antioxidant activities, evaluated by DPPH radical scavenging capacity, and total phenolic substances content increased when increasing the amount of pomegranate powder. Results of descriptive analysis showed that by increasing the amount of pomegranate powder, some attributes such as the intensity of the flavor, sourness, hardness and chewiness increased (p<0.05), but there was no statistically significant difference in sweetness. In a preference test, Yanggaeng containing 4% pomegranate powder appeared to be the most preferred for all attributes tested including overall acceptability. It was concluded that Yanggaeng containing pomegranate can be prepared with good sensory properties and antioxidant activities, and the addition of 4% pomegranate powder was found to be ideal.

저자
  • 길나영(충남대학교 식품공학과) | Gil, Na-Young
  • 김혜리( 충남대학교 식품공학과) | 김혜리
  • 박종민( 충남대학교 식품공학과) | 박종민
  • 김산성( 충남대학교 식품공학과) | 김산성
  • 이의석( 충남대학교 식품공학과) | 이의석
  • 홍순택( 충남대학교 식품공학과) | 홍순택