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KMID : 1134820150440091304
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 9 p.1304 ~ p.1310
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Quality and Antioxidant Activity of Yanggaeng Containing Herbal Medicine Extracts for the Elderly
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Jeong Se-Hyun
Kim Jung-Hoan
Yang Soo-Jin
Lee Sung-Hyun
Oh Jung-Hoon
Lee Jung-Ok
Lee Hae-Jeung
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Abstract
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The purpose of this study was to investigate antioxidant activity of yanggaeng containing herbal medicine extracts (YH) by employing various in vitro antioxidant assays for 1,1-diphenyl-2-picrylhydrazyl free radical scavenging, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radical scavenging, and reducing power. We also investigated moisture content, pH, texture profile, and sugar content, and evaluated the sensory characteristics of developed yanggaengs. Moisture content of YH was 41.54%. Sugar contents increased while pH decreased as content of herbal medicine extracts increased. Lightness was not significantly different between YH and control. However, herbal medicine extracts enhanced the redness of yanggaeng. Texture profile analysis showed that gumminess and chewiness of yanggaeng added with herbal medicine extracts decreased compared to control. Herbal medicine extracts enhanced yanggaeng's antioxidant activity, reducing power, and scavenging ability. Herbal medicine extracts enhanced antioxidant properties of yanggaeng and made it easier to swallow.
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KEYWORD
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antioxidant activity, herbal medicine, yanggaeng
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