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KMID : 0665220210340030302
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Korean Journal of Food and Nutrition
2021 Volume.34 No. 3 p.302 ~ p.309
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Quality Characterization of Yanggaeng with Rice Germ Powder
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Eom Hyun-Ju
Kang Hye-Jeong
Kwon Nu-Ri
Yoon Hyang-Sik
Kim In-Jae
Kim Young-Ho
Song Yong-Sup
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Abstract
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This study examined the quality characteristics of yanggaeng with rice germ; it was incorporated into yanggaeng at different levels (containing 5% rice germ, 10% rice germ, 15% rice germ, and 20% rice germ) based on the total weight of red bean extracts. For analyzing the quality characteristics of yanggaeng, moisture content, hardness, color, antioxidant activity, total polyphenol content, reducing sugar, and vitamin E were determined. There was no significant difference in the moisture content and hardness except in the control. For color, lightness and yellowness of yanggaeng increased as the concentration of the powder was increased, whereas there was no significant difference in redness. As the rice germ powder was increased, total polyphenol content and antioxidant activity increased significantly, whereas reducing sugar decreased. Especially, total vitamin E, including isomers, increased as the concentration of the powder increased from 0.41 mg/100 g to 4.03 mg/100 g. Therefore, it could be possible to develop processed products with functional snack for yanggaeng prepared by adding 10% rice germ.
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KEYWORD
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quality characterization, yanggaeng, rice germ
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