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KMID : 1134820150440121918
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 12 p.1918 ~ p.1922
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Quality Characteristics and Antioxidant Properties of Yanggaeng Supplemented with Hallabong Powder
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Kim Hyun-Eun
Lim Jeong-Ah
Lee Jun-Ho
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Abstract
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The feasibility of incorporating Hallabong powder (HP) as a value-added food ingredient into convenient food products was investigated using yanggaeng as a model system. HP was incorporated into yanggaeng at amounts of 0, 2, 4, 6, and 8% (w/w) based on total weight of cooked white beans and HP. pH level decreased while soluble solid content increased significantly with increasing levels of HP (P<0.05), whereas moisture content was not directly affected by level of HP incorporation. In terms of color, lightness decreased while redness and yellowness increased significantly (P<0.05) with increasing levels of HP. Hardness increased significantly when HP content exceeded 4% in the formulation (P<0.05). ABTS and DPPH radical scavenging activities were significantly elevated by HP addition, and they increased significantly as HP concentration increased in the formulation (P<0.05). Finally, consumer acceptance test indicated that the highest levels of HP incorporation (8%) had an adverse effect on general consumer preferences. In contrast, yanggaeng with moderate levels of HP (2%) is recommended based on its overall scores to take advantage of the antioxidant properties of HP without sacrificing consumer acceptability.
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KEYWORD
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yanggaeng, Hallabong powder, physicochemical properties, antioxidant properties, sensory evaluation
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