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KMID : 0525720170220030171
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Journal of Chitin and Chitosan
2017 Volume.22 No. 3 p.171 ~ p.177
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Quality Characteristics and Antioxidant Activities of Rhubarb Yanggaeng Containing Chitooligosaccharide
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Seo Ye-Ju
Jung Byung-Ok
Chung Suk-Jin
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Abstract
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In this study, we investigated the quality characteristics and antioxidant activity of rhubarb yanggaeng, which was prepared by the addition of chitooligosaccharide. The pH of rhubarb yanggaeng was lowered in proportion to the amount of rhubarb and chitooligosaccharides. B value (yellowness) was increased in proportion to the amount of rhubarb and chitooligosaccharide. Based on this study`s results, more than 3 g of chitooligosaccharide could be used in yanggaeng and adding strawberry to rhubarb yanggaeng (SC3) is considered most appropriate because it increases both antioxidant activities ans sensory evaluations.
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KEYWORD
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Yanggaeng, Rhubarb, Chitooligosaccharide, Quality characteristics, Antioxidant activities
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