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KMID : 0665420130280050488
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Korean Journal of Food Culture
2013 Volume.28 No. 5 p.488 ~ p.494
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Quality Characteristics of Yanggaeng Supplemented with Freeze-dried Citrus Mandarin Powder
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Cha Min-Ah
Chung Hai-Jung
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Abstract
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This study assessed the quality characteristics of Yanggaeng prepared with different ratios of Citrus mandarin powder: 0,
2, 4, and 6%. The moisture content was lowest in the controls, while there were no significant differences among the groups supplemented with Citrus mandarin powder. The pH significantly decreased as the amount of Citrus mandarin powder increased. The lightness (L), redness (a), and yellowness (b) were lower in control groups compared to Citrus mandarin powder groups. Texture profile analysis showed that the hardness of the Citrus mandarin powder groups were lower than the control (which was the highest). The total polyphenol and flavonoid content and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity increased as the amount of Citrus mandarin powder increased. The result of a sensory evaluation test revealed no significant differences between the controls and groups with 2% Citrus mandarin powder added in color, smell, taste, texture, and overall acceptability.
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KEYWORD
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Citrus mandarin powder, Yanggaeng, total polyphenol content, flavonoid content, DPPH radical scavenging activity
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