The purpose of this study is to prepare low-calorie yanggaeng with reduced sugar by adding neohesperidin dihydrochalcone or NHDC (0.0125%, 0.025%, 0.05%, and 0.1%) and to compare its quality characteristics. NHDC is a high sweetener, 1,500-1,800 times sweeter than sucrose. In the sugar (oBx) and water content of the NHDC-added yanggaeng, there was no significant difference except for the sugar sample. The brightness of the yanggaeng according to the amount of NHDC added was 37.7-38.7 in the NH group, which was brighter than sugar’s (35.5). The yellowness in the NH group was -0.50 to -0.54, which was higher than the sugar’s (-0.80). The total polyphenol content ranged from 16.0-16.8 mg/100g, while DPPH radical scavenging activity ranged from 63.8-65.2. In the overall acceptability, sugar and NH3 were in the order of 6.25 and 5.25, respectively, and it was found that adding 0.05% of NHDC was desirable in replacing 50% of sugar in the manufacturing of Yanngang. Accordingly, NHDC does not have sugar level sweetness, so it does not seem easy to replace sugar completely. Research on improving sweetness by using the structural modification of NHDC is essential in the future.

Abstract
서 론
재료 및 방법
    실험 재료
    팥 앙금 제조
    NHDC를 첨가한 양갱 제조
    수분함량 측정
    pH 및 당도 측정
    색도 측정
    조직감 측정
    총 폴리페놀 함량 측정
    DPPH Radical 소거능 측정
    소비자 기호도 조사
    통계처리
결과 및 고찰
    양갱의 수분함량, 당도 및 pH
    양갱의 색도
    양갱 조직감
    총 폴리페놀 함량
    DPPH Radical 소거능
    소비자 기호도 조사
요 약
References

• 정경아(원광대학교 식품생명공학과) | Gyeong A Jeong (Department of Food Science and Biotechnology, Wonkwang University)
• 김양(서울대학교 식품바이오융합연구소) | Yang Kim (Center for Food and Bioconvergence, Seoul National University)
• 이창주(원광대학교 식품생명공학과) | Chang Joo Lee (Department of Food Science and Biotechnology, Wonkwang University) Corresponding author