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KMID : 1134820230520090879
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 9 p.879 ~ p.885
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Quality Characteristics of Functional Yanggaeng Supplemented with Bamboo Leaf Powder
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Kang Hye-Mi
Baek Jin-Ju
Ryu Soo-In
Paik Jean-Kyung
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Abstract
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Due to the anti-diabetes and antioxidant functions of bamboo leaf powder, this study prepared yanggaengs by supplementing them with bamboo leaf powder. The ratio of bamboo leaf powder was set to 0%, 2%, 4%, 6%, and 8%. The moisture content, pH, sweetness, color value, texture, and antioxidant capacity of bamboo leaf yanggaengs were measured and analyzed. With increasing amounts of bamboo leaf powder, the moisture content of bamboo leaf yanggaengs increased significantly (P=0.009), whereas a significant decrease was obtained in the pH (P<0.001). The sweetness of bamboo leaf yanggaengs decreased significantly as the ratio of bamboo leaf powder increased (P<0.001). The L-value showed the lowest value in the 2% added group and the highest value in the 8% added group. Significant decrease was obtained in the a-value (P<0.001) but the b-value significantly increased (P<0.001) with increasing bamboo leaf powder ratio. Compared to the control group with no bamboo leaf powder, yanggaengs with bamboo leaf powder generally showed high cohesiveness and low adhesiveness, hardness, springiness, gumminess, and chewiness. With increasing bamboo leaf powder supplementation, total polyphenols (P<0.001), flavonoids (P<0.001), DPPH (P=0.001), and ABTS (P=0.005) tended to increase significantly. Taken together, these results indicate that yanggaengs prepared with bamboo leaf powder supplementation are potentially functional desserts for the elderly. Additional ratio studies and preference surveys for the elderly need to be conducted in the future.
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KEYWORD
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bamboo leaf powder, antioxidant, anti-diabetes
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