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KMID : 1011620170330060654
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 6 p.654 ~ p.661
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Quality Characteristics and Antioxidant Activities of Yanggaeng with Aronia Leaf Powder
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Hwang Eun-Sun
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Abstract
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Purpose: The study was conducted to investigate the quality properties and sensory characteristics of Yanggaeng containing aronia leaf powder.
Methods: Aronia leaf powder was incorporated into Yanggaeng at 3-9% based on the total weight of red bean angkeum. The moisture and sugar contents, pH, color, texture, total polyphenols, flavonoids, chlorophyll contents, antioxidant activities, and sensory properties of Yanggaeng were determined.
Results: Sugar contents significantly decreased with increasing levels of aronia leaf powder. For color determination, L*, a*, and b*-values decreased with increasing levels of aronia leaf powder. In the texture profile analysis, hardness increased but gumminess and chewiness decreased with higher amounts of aronia leaf powder. The total polyphenols, flavonoids, and chlorophyll contents increased with higher amount of aronia leaf powder added. The antioxidant activities were significantly higher than those of the control and proportionally increased with aronia leaf powder concentration. Sensory evaluation indicated that 6% aronia leaf powder was the most preferred in terms of taste, flavor, and overall acceptance.
Conclusion: These results suggest that aronia leaf may be a useful ingredient in Yanggaeng to improve quality and antioxidant potential.
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KEYWORD
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aronia leaf, Yanggaeng, quality, antioxidant, sensory evaluation
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