The objective of this study was to investigate the quality and sensory characteristics of yanggaeng prepared with different amounts of ginseng paste. Ginseng paste was incorporated with yanggaeng at a range of different levels of 5~15% based on the total weight of water. The pH and total acidity of yanggaeng were 6.35~6.49% and 0.03~0.07%, respectively. The sugar content of yanggaeng in the control was 25.0 °Brix and showed proportional increases up to 25.0~29.7 °Brix with increasing levels of ginseng paste. In terms of the texture profile analysis, the hardness and adhesiveness of yanggaeng decreased but the cohesiveness, gumminess, and chewiness increased compared to the control and ginseng paste added treatments. In color value determination, the L* and a* values decreased but the b* value increased with increasing levels of ginseng paste. The sensory evaluation indicated that the yanggaeng contained up to 15% ginseng paste and showed similar flavor, taste, texture, and overall acceptance in the control. These results suggest that ginseng paste is an ingredient that can enhance the quality and sensory potential of yanggaeng.

서 론
 재료 및 방법
  1. 실험재료 및 시약
  2. 인삼 페이스트 및 양갱 제조
  3. 수분 함량 측정
  4. pH, 산도 및 가용성 고형물 함량 측정
  5. 조직감 측정
  6. 색도 측정
  7. 관능평가
  8. 통계 분석
 결과 및 고찰
  1. 수분 함량
  2. pH, 산도 및 가용성 고형물 함량 측정
  3. 조직감 측정
  4. 색도 측정
  5. 관능평가
 요약 및 결론
 감사의 글
 References

• 이유지(한경대학교 영양조리과학과) | Yu Ji Lee (Dept. of Nutrition and Culinary Science, Hankyong National University)
• 오예진(한경대학교 영양조리과학과) | Ye Jin Oh (Dept. of Nutrition and Culinary Science, Hankyong National University)
• 김혜리(한경대학교 영양조리과학과) | Hye Rhee Kim (Dept. of Nutrition and Culinary Science, Hankyong National University)
• 황은선(한경대학교 영양조리과학과) | Eun-Sun Hwang (Dept. of Nutrition and Culinary Science, Hankyong National University) Corresponding author