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KMID : 0665220140270040596
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Korean Journal of Food and Nutrition
2014 Volume.27 No. 4 p.596 ~ p.602
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Free Radical Scavenging Ability and Quality Characteristics of Yanggaeng Combined with Grape Juice
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Park Cho-Hee
Kim Kyoung-Hee
Yook Hong-Sun
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Abstract
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We investigate the quality characteristics and free radical scavenging ability of yanggaeng prepared with different amounts of grape juice (GJ). GJ was incorporated into yanggaeng at different levels (containing 50, 100, 150, and 200 g of GJ in yanggaeng, respectively) based on the total weight of water. Sugar contents showed a significant increase; however, pH showed a decrease with increasing levels of GJ. In terms of color, lightness and yellowness decreased significantly but redness increased with increasing levels of GJ. In a texture profile analysis, hardness were increased; however, springiness, cohesiveness, gumminess, and chewiness decreased with increasing levels of GJ. Total polyphenol content and 1,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity increased significantly as the GJ concentration increased in the formulation. The sensory evaluation indicated that yanggaeng containing the 150 g level of GJ showed the best preference in terms of color, taste, texture, flavor, and overall acceptance. These results suggest that grape juice may be a useful ingredient in yanggaeng to improve quality and antioxidant potential.
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KEYWORD
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grape juice, yanggaeng, characteristics, free radical scavenging ability
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