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KMID : 1134820220510111238
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 11 p.1238 ~ p.1243
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Quality Characteristics of Yanggaeng Prepared with the Addition of Colored Sweet Potato Powder
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Lee Hye-Won
Lee So-Yoon
Jung Yun-Jo
Jo Yeon-Jae
Chung Mi-Nam
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study evaluated the quality characteristics and antioxidant activity of yanggaeng prepared with the addition of three different colored sweet potato powders (Juwhangmi, Sinjami, and Daeyumi). The brightness and yellowness values of yanggaeng with the addition of Juwhangmi were high. The highest redness value was observed in yanggaeng with the addition of Sinjami. With the addition of Daeyumi, the hardness showed the lowest value of 1,985.13 g, and the chewiness and gumminess showed the highest values of 399.19 and 579.39, respectively, with the addition of Sinjami. The total polyphenol and flavonoid contents were observed to have the highest values of 124.81 mg GAE/100 g and 47.30 mg CE/100 g, respectively, with the addition of Sinjami. Also, the ABTS and DPPH radical scavenging activities were observed to be 34.76 mg AAE/100 g and 70.88 mg AAE/100 g, respectively, with the addition of Sinjami. As per the results of sensory evaluation, yanggaeng with the addition of Sinjami had the highest sensory score in overall acceptance, including color, taste and texture, and preference. These results demonstrated that it was possible to manufacture yanggaeng by adding colored sweet potato powders, and the Sinjami cultivar was found to be the most suitable for this purpose.
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KEYWORD
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antioxidant activity, quality, sweet potato, sensory evaluation, yanggaeng
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