This study investigated the quality characteristics and antioxidant activity of Yanggaeng prepared with various amounts of watermelon radish flesh (WRF) powder, in ratios of 0 (control), 2.5, 5, 7.5, and 10% of the cooked white bean paste. The proximate composition, pH, sugar content, Hunter’s color values, texture analysis, and antioxidative activities of Yanggaeng were examined. Increasing the amount of WRF in the Yanggaeng tended to increase the crude ash, carbohydrate, sugar, total polyphenol, total flavonoids, and anthocyanin contents, a value, DPPH and ABTS radical scavenging activities, with decreasing the moisture and crude protein contents, L and b values, and pH. Texture measurement scores in terms of springiness, chewiness for Yanggaeng showed that 2.5% or 5.0% group was higher than those of the control group. Hardness was higher in the sample groups than in the control group. In conclusion, the results show that Yanggaeng with up to 7.0% added WRF powder can be developed as products, and there is a possibility of developing health functional snack products using WRF powder.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 수박무 가식부 분말을 첨가한 양갱의 제조방법
    3. 수박무 가식부 분말 첨가 양갱의 일반성분 분석
    4. 수박무 가식부 분말 첨가 양갱의 pH 및 당도 측정
    5. 수박무 가식부 분말 첨가 양갱의 색도 측정
    6. 수박무 가식부 분말 첨가 양갱의 조직감 특성 분석
    7. 수박무 가식부 분말 첨가 양갱의 항산화 활성 측정
    8. 통계처리
결과 및 고찰
    1. 수박무 가식부 분말 첨가 양갱의 일반성분
    2. 수박무 가식부 분말 첨가 양갱의 pH 및 당도
    3. 수박무 가식부 분말 첨가 양갱의 색도
    4. 수박무 가식부 분말 첨가 양갱의 조직감 특성 분석
    5. 수박무 가식부 분말 첨가 양갱의 총 폴리페놀, 총 플라보노이드, 안토시아닌 함량
    6. 수박무 가식부 분말 첨가 양갱의 항산화 활성
요약 및 결론
References

• 이재준(조선대학교 식품영양학과) | Jae-Joon Lee (Dept. of Food and Nutrition, Chosun University)
• 정은(조선대학교 식품영양학과) | Eun Jeong (Dept. of Food and Nutrition, Chosun University)
• 박연진(전남도립대학교 호텔조리제빵과) | Yeon-Jin Park (Dept. of Hotel Cusine & Baking, Jeonnam State University) Corresponding author