명월초 가루를 첨가한 양갱의 품질 특성 (Quality Characteristics of Yanggaeng Added with Gynura procumbens Powder)

서지정보

· 발행기관 : (사)한국조리학회
· 수록지 정보 : Culinary Science & Hospitality Research / 28권 / 6호 / 25 ~ 33페이지
· 저자명 : 이원갑

초록

In this study, the quality characteristics and antioxidant activity of yanggaeng added with different ratio of Gynura procumbens powder were examined. According to the results, The °brix value, pH and moisture contents of yanggaeng were decreased significantly by addition Gynura procumbens powder.
As a result of color measurement, L value and a value of groups by the addition of Gynura procumbens powder was lower than those of the control, and the b value was found to be higher. In the texture measurement, hardness, springiness, chewiness, and brittleness were higher in the groups by the addition of Gynura procumbens powder showed than in the control. As a result of antioxidant activity measurement, the total phenol content, flavonoid content, DPPH radical scavenging activity, and ABTS radical scavenging activity of groups by the addition of Gynura procumbens powder all showed higher than the control. In the sensory test, there was no significant difference from the control group in the 1% and 2% additional Gynura procumbens powder in color, odor, texture, taste, and overall preference. As a result of the above, this study suggests that the addition of powder of 2% Gynura procumbens may be the best substitution ratio when making yanggaeng.

영어초록

In this study, the quality characteristics and antioxidant activity of yanggaeng added with different ratio of Gynura procumbens powder were examined. According to the results, The °brix value, pH and moisture contents of yanggaeng were decreased significantly by addition Gynura procumbens powder.
As a result of color measurement, L value and a value of groups by the addition of Gynura procumbens powder was lower than those of the control, and the b value was found to be higher. In the texture measurement, hardness, springiness, chewiness, and brittleness were higher in the groups by the addition of Gynura procumbens powder showed than in the control. As a result of antioxidant activity measurement, the total phenol content, flavonoid content, DPPH radical scavenging activity, and ABTS radical scavenging activity of groups by the addition of Gynura procumbens powder all showed higher than the control. In the sensory test, there was no significant difference from the control group in the 1% and 2% additional Gynura procumbens powder in color, odor, texture, taste, and overall preference. As a result of the above, this study suggests that the addition of powder of 2% Gynura procumbens may be the best substitution ratio when making yanggaeng.

참고자료

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