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KMID : 1134820230520100990
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 10 p.990 ~ p.996
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Quality Characteristics and Antioxidant Activity of Yanggaeng Containing Paecilomyces japonica Powder
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Park Eun-Bin
Ryu Soo-In
Lee Min-Hp
Paik Jean-Kyung
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Abstract
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This study was conducted on Yanggaeng containing 0%, 3%, 6%, 9%, and 12% by weight of Paecilomyces japonica powder, which is known to have antioxidant and immunity-promoting effects. The quality characteristics and antioxidant activity of Yanggaeng were analyzed. Adhesiveness and hardness increased significantly with the amount of P. japonica added (P<0.001), but cohesiveness decreased significantly (P<0.001). ABTS and DPPH radical scavenging activities, total flavonoid, and polyphenol contents increased significantly as the amount of P. japonica added increased (P<0.001). Potassium level increased significantly as the addition amount increased (P=0.003). Iron level increased significantly as the addition amount increased (P=0.030). The study shows that Yanggaeng containing 6% P. japonica powder is most suitable for snacks for those with difficulty chewing. The study confirms the feasibility of Yanggaeng containing P. japonica powder and provides basic data for the manufacture of functional foods and snacks for individuals who experience chewing difficulties.
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KEYWORD
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Paecilomyces japonica, Yanggaeng, quality characteristic, senior, antioxidant
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