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KMID : 1134820220510111178
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 11 p.1178 ~ p.1184
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Quality Characteristics and Antioxidant Activity of Yanggaeng Made with Barley Sprout Powder
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Kim Yun-Hye
Yook Hong-Sun
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Abstract
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This study investigated the quality characteristics and antioxidant activity of Yanggaeng made with different amounts of barley sprout powder. Barley sprout powder was incorporated into Yanggaeng at 0, 3, 6, 9, and 12% by weight based on total weight of red bean paste and barley sprout powder. The pH level of Yanggaeng reduced significantly on increasing the percentage of barley sprout powder (P<0.05). °Brix values of Yanggaeng produced varied from 3.07 to 3.17, but differences were not significant (P>0.05). In terms of color, the lightness values of the 12% barley sprout group were highest at 34.53 (P<0.05). Redness decreased, and yellowness and hardness, cohesiveness, gumminess, and chewiness increased significantly on increasing barley sprout powder percentage (P<0.05). In addition, total polyphenol, total flavonoid, DPPH radical scavenging activity, ABTS radical scavenging activity, and FRAP values also increased significantly (P<0.05). The study shows that barley sprouts have potential use as a functional material.
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KEYWORD
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barley sprout powder, Yanggaeng, quality characteristics, antioxidant activities
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