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KMID : 1023120120100030717
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Korean Journal of Aesthetic Society
2012 Volume.10 No. 3 p.717 ~ p.724
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Manufacturing and Evaluation of Inner Beauty Food (Mosidae Yanggaeng) Using Adenophora Remotiflora Powder
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Kim Ae-Jung
Son Eun-Shim
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Abstract
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In this study, antioxidative activities and mechanical characteristics of Mosidae Yanggaeng with 0, 2, 4, 6, 8, 10% of Adenophora remotiflora powder were examined and sensory characteristics of Yanggaeng with the addition of Adenophora remotiflora powder (0, 2, 4, 6, 8, 10%) was examined. Adenophora remotiflora powder has low calorie, low fat and higher antioxidant. In addition, we examined the potential of utilizing Adenophora remotiflora powder as a functional food material by estimating total phenol content, electron donating ability, hydroxyl radical scavenging activity, and reducing power of the hot water extract and ethanol extract of Adenophora remotiflora powder. The total phenol content of the ethanol extracts of Adenophora remotiflora powder was 487.9 ㎍/ mL and the total phenol content of the water extracts of Adenophora remotiflora powder was 403.70 ㎍/ mL. The electron donating ability of the ethanol extract and the water extract of Adenophora remotiflora powder was 75.37% and 86.10%, respectively. The hydroxyl radical scavenging of the ethanol extract and the water extract of Adenophora remotiflora powder was 65.50% and 66.22%, respectively. The hydroxyl radical scavenging of the ethanol extract and the water extract of Adenophora remotiflora powder was the higher than vitamin E (35.46%) and vitamin C (51.05%). We evaluated the quality characteristics after producing Adenophora remotiflora powder Yanggaeng. In case of color value, as the addition level of Adenophora remotiflora powder increases, the value of L (lightness) decreased, a (redness) and b (yellowness) increased. In case of measuring mechanical properties, springiness of Yanggaeng with different levels of Adenophora remotiflora powder is not significant (p<.05) difference. As Adenophora remotiflora powder addition level increases, gumminess and cohesiveness value decreased (p<.05) generally. In case of sensory evaluation, Mosidae Yanggaeng with the addition of 6% Adenophora remotiflora powder (MY6) was significantly higher in taste, color, flavor, texture and overall quality. To sum up, MY6 showed the highest preference overall.
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KEYWORD
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Yanggaeng, Mosidae powder, Color value, Mechanical properties, Sensory evaluation
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