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KMID : 1134820200490020177
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 2 p.177 ~ p.186
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Quality Characteristics of Milk Vetch Root?Hyacinth Bean Yanggaeng Prepared with Optimized Mixture Powders of Sericulture
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Kim Min-Ju
Kim Ae-Jung
Shin Seung-Mee
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Abstract
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This study was undertaken to evaluate quality characteristics of milk vetch root (Astragalus membranaceus) and Dolichos lablab (hyacinth bean) Yanggaeng prepared with optimized mixture powders of sericulture. Quality characteristics were assessed by evaluating the anti-inflammatory, antioxidant, and antihypertensive activities of milk vetch root and hyacinth bean. At 100 μg/mL, both milk vetch root and hyacinth bean showed nitrate inhibition of 6.25% and 3.95%, respectively. The total polyphenol contents were 76.38 mg tannic acid equivalent (TAE)/g and 95.85 mg TAE/g, respectively, and the total flavonoid contents were 5.82 mg quercetin acid equivalent (QE)/g and 10.07 mg QE/g, respectively. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity was determined to be 36.83% and 70.74%, respectively, and the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity was 31.06% and 39.88%, respectively. Milk vetch root (20.95%) showed greater inhibition for α-glucosidase activity than hyacinth bean (13.83%), whereas inhibition of ACE activity was greater in hyacinth bean (45.83%) than milk vetch root (23.42%). Yanggaeng ameliorating metabolic syndrome was prepared with milk vetch root and hyacinth bean, and adding different optimized mixture powders of sericulture from previous studies. Of the five Yanggaeng samples applied, sensory evaluation (OMY2) was highest with 2% optimized mixture powder. Moreover, all physiological activities (antioxidant, antidiabetic, and antihypertensive) of OMY2 were 1.6∼5.4 times higher than control, and mineral contents (calcium, potassium, magnesium and phosphorus) were also found to be greater.
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KEYWORD
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milk vetch root, hyacinth bean, silkworm, metabolic syndrome, Yanggaeng
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