논문 상세보기

저온숙성마늘 농축액을 첨가한 양갱의 품질특성과 항산화 효과 KCI 등재

Effect of Aged Garlic Extract on the Antioxidant Activities and Quality Characteristics of Yanggaeng

  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/322670
구독 기관 인증 시 무료 이용이 가능합니다. 4,000원
한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

This study was performed to investigate the quality characteristics of Yanggaeng, including color, pH, total polyphenol contents, and antioxidant activities, with the addition of aged garlic extract (0, 3, 6, 9 or 12%), aged at low temperatures. Among the color characteristics, the lightness value decreased, and the redness and yellowness values increased, proportional to the amount of garlic extract concentrate added to Yanggaeng. The pH of Yanggaeng significantly (p<0.05) decreased according to the amount of aged garlic extract added. Total phenol contents of control (0% aged garlic extract added Yanggaeng) was the lowest, followed by 3, 6, 9, 12% aged garlic extract added to Yanggaeng (88.15, 118.39, 156.91, 208.79 mg/g, respectively). Antioxidant activities, such as DPPH and ABTS radical scavenging activity, significantly increased with increase in the aged garlic extract concentration. In the sensory evaluation for Yanggaeng, 6% aged garlic extract added to Yanggaeng had the highest score in taste, flavor, and overall acceptance. Based on these results, it is suggest that the addition of 6% aged garlic extract to Yanggaeng can be developed as a product for the elderly.

저자
  • 정윤숙(농촌진흥청 국립농업과학원 농식품자원부) | Yun Sook Jeong
  • 이상훈(농촌진흥청 국립농업과학원 농식품자원부) | Sang Hoon Lee
  • 성은진(농촌진흥청 국립농업과학원 농식품자원부) | Eun Jin Seong
  • 조수묵(농촌진흥청 국립농업과학원 농식품자원부) | Soo-muk Cho
  • 송진(농촌진흥청 국립농업과학원 농식품자원부) | Jin Song
  • 황경아(농촌진흥청 국립농업과학원 농식품자원부) | Kyung-A Hwang
  • 노건민(농촌진흥청 국립농업과학원 농식품자원부) | Geon Min Noh
  • 황인국(농촌진흥청 국립농업과학원 농식품자원부) | In Guk Hwang Corresponding author