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KMID : 1134820150440030470
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 3 p.470 ~ p.474
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Physicochemical and Antioxidant Properties of Yanggaeng Incorporated with Orange Peel Powder
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Choi Ju-Yeon
Lee Jun-Ho
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Abstract
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The feasibility of incorporating orange peel powder (OPP) as a value-added food ingredient into convenient food products, was investigated using yanggaeng as a model system. OPP was incorporated into yanggaeng at amounts of 0, 3, 6, 9, and 12% (w/w) based on total weight of cooked white beans and OPP. pH decreased significantly with increasing levels of OPP (P<0.05), and moisture content was ranged from 46.28% to 47.87%. In terms of color, lightness, redness, and yellowness increased significantly (P<0.05) with increasing levels of OPP. Hardness increased significantly when OPP content was higher than 6% in the formulation (P<0.05). Total polyphenol content and 1,1-diphenyl-1-picrylhydrazyl radical scavenging activity were significantly increased by addition of OPP in the formulation (P<0.05). Finally, consumer acceptance test indicated that the highest levels of OPP incorporation (12%, w/w) had an adverse effect on general consumer preferences. In contrast, yanggaeng with moderate levels of OPP (3∼6%, w/w) is recommended (with respect to overall preference score) to take advantage of the antioxidant properties of OPP without sacrificing consumer acceptability.
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KEYWORD
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yanggaeng, orange peel powder, quality, antioxidant properties, consumer acceptance
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