JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Physicochemical Properties of Yanggaeng with Lentil Bean Sediment
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Physicochemical Properties of Yanggaeng with Lentil Bean Sediment
Noh, Dan-Bi; Kim, Kyoung-Hee; Yook, Hong-Sun;
  PDF(new window)
 Abstract
This study investigated the quality characteristics of Yanggaeng added with lentil bean sediment. Yanggaeng was prepared by addition of 0, 25, 50, and 75% (w/w) lentil bean sediment to white bean basic formulation. For the proximate composition measurement, lentil bean sediment consisted of 15.63% moisture, 17.31% crude protein, 0.92% crude ash, and 0.31% crude fat. The sediment yield of lentil beans was 54.25%. The moisture content of Yanggaeng significantly increased with increasing lentil bean sediment content. The total soluble solid content () of Yanggaeng significantly decreased with increasing lentil bean sediment content, whereas the pH was not significantly different between the control and experimental groups. The lightness of Yanggaeng significantly decreased with increasing lentil bean sediment content, whereas redness and yellowness significantly increased with increasing lentil bean sediment content. The springiness, gumminess, and chewiness of Yanggaeng decreased with increasing lentil bean sediment content, whereas hardness and cohesiveness was not significantly different between the control and experimental groups. The total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity significantly increased with increasing lentil bean sediment content. Yanggaeng containing 25% lentil bean sediment had acceptable sensory properties, such as taste, texture, and overall preferences. Thus, our results suggest that Yanggaeng containing 25% lentil bean sediment could improve the sensory properties and antioxidant activities of Yanggaeng.
 Keywords
lentil bean;sediment;Yanggaeng;physicochemical properties;
 Language
Korean
 Cited by
 References
1.
Zou Y, Chang SKC, Gu Y, Qian SY. 2011. Antioxidant activity and phenolic compositions of lentil (Lens culinaris var. Morton) extract and its fractions. J Agric Food Chem 59: 2268-2276. crossref(new window)

2.
Han H, Baik BK. 2008. Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing. Int J Food Sci Technol 43: 1971-1978. crossref(new window)

3.
Thavarajah D, Thavarajah P, Sarker A, Vandenberg A. 2009. Lentils (Lens culinaris Medikus Subspecies culinaris): a whole food for increased iron and zinc intake. J Agric Food Chem 57: 5413-5419. crossref(new window)

4.
Fratianni F, Cardinale F, Cozzolino A, Granese T, Albanese D, Matteo MD, Zaccardelli M, Coppola R, Nazzaro F. 2014. Polyphenol composition and antioxidant activity of different grass pea (Lathyrus sativus), lentils (Lens culinaris), and chickpea (Cicer arietinum) ecotypes of the Campania region (Southern Italy). J Funct Foods 7: 551-557. crossref(new window)

5.
Kantha SS, Hettiarachchy NS, Erdman JW Jr. 1983. Laboratory scale production of winged bean curd. J Food Sci 48: 441-444. crossref(new window)

6.
Modi VK, Mahendrakar NS, Narasimha Rao D, Sachindra NM. 2004. Quality of buffalo meat burger containing legume flours as binders. Meat Sci 66: 143-149. crossref(new window)

7.
Serdaroğlu M, Yildiz-Turp G, Abrodímov K. 2005. Quality of low-fat meatballs containing legume flours as extenders. Meat Sci 70: 99-105. crossref(new window)

8.
Faheid SMM, Hegazy NA. 1991. Effect of adding some legume flours on the nutritive value of cookies. Egypt J Food Sci 19: 147-159.

9.
Bukhtoyarova IN, Kotarev VI, Sokolenko GG. 2009. Canned product from quail meat and method for its production. Russia Patent RU 2370041.

10.
Kim WS, Shin MS, Chung HJ, Lee KA, Kim MJ. 2006. Agar and gelatin. In Cookery Science & Experiment. Life Science, Seoul, Korea. p 197.

11.
Jeon SM. 2009. Quality characteristics of Yanggaeng by sweet persimmon powder. MS Thesis. Chonbuk National University, Jeonju, Korea. p 1-2.

12.
Ku SK, Choi HY. 2009. Antioxidant activity and quality characteristics of red ginseng sweet jelly (Yanggaeng). Korean J Food Cook Sci 25: 219-226.

13.
Park EY, Kang SG, Jeong CH, Choi SD, Shim KH. 2009. Quality characteristics of Yanggaeng added with paprika powder. J Agric Life Sci 43: 37-43.

14.
Lee SM, Choi YJ. 2009. Quality characteristics of yanggeng by the addition of purple sweet potato. J East Asian Soc Diet Life 19: 769-775.

15.
Kim KL. 2010. Quality characteristics of purple sweetpotato yanggaeng added with Condonopsis lanceolate Benth. powder. MS Thesis. Myongji University, Seoul, Korea.

16.
Ann J, Kim DW. 2010. Characteristics of yanggeng supplemented by deer antler extract. J Appl Orient Med 10: 1-7.

17.
Han EJ, Kim JM. 2011. Quality characteristics of yanggaeng prepared with different amounts of ginger powder. J East Asian Soc Diet Life 21: 360-366.

18.
Kim AJ. 2012. Quality characteristics of yanggeng prepared with different concentrations of mulberry fruit syrup. J East Asian Soc Diet Life 22: 62-67.

19.
Choi YJ. 2012. Processing and quality characteristics of omija beverage and Yanggaeng added omija extract. PhD Dissertation. Daegu Haany University, Gyeongbuk, Korea.

20.
Seo HM, Lee JH. 2013. Physicochemical and antioxidant properties of yanggaeng incorporated with black sesame powder. J Korean Soc Food Sci Nutr 42: 143-147. crossref(new window)

21.
Choi EJ, Kim SI, Kim SH. 2010. Quality characteristics of yanggaeng by the addition of green tea powder. J East Asian Soc Diet Life 20: 415-422.

22.
AOAC. 1980. Official methods of analysis. 13th ed. Association of Official Analytical Chemists, Washington, DC, USA.

23.
Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200. crossref(new window)

24.
Folin O, Denis W. 1912. On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 12: 239-243.

25.
Koh KJ, Shin DB, Lee YC. 1997. Physicochemical properties of aqueous extracts in small red bean, mung bean and black soybean. Korean J Food Sci Technol 29: 854-859.

26.
Cho EJ, Park SH. 1997. Comparison on physicochemical properties of Korean kidney bean sediment according to classification. Korean J Soc Food Sci 13: 585-591.

27.
Min MJ, Shin HJ. 2015. Chemical composition and nutritional characteristics of lentils (Lens culinaris), and their application in the food industry: a review. Korean J Food Sci Technol 47: 273-280. crossref(new window)

28.
Lee SY. 1998. Physicochemical and gel properties of cowpea precipitate powder with different protein content. MS Thesis. Chonnam National University, Gwangju, Korea.

29.
Choi EM, Jung BM. 2004. Quality characteristics of yanggeng prepared by different ratio of pumpkin. Korean J Soc Food Cook Sci 20: 138-143.

30.
Han JM, Chung HJ. 2013. Quality characteristics of yanggaeng added with blueberry powder. Korean J Food Preserv 20: 265-271. crossref(new window)

31.
Kim JH, Park JH, Park SD, Kim JK, Kang WW, Moon KD. 2002. Effect of addition of various mesh sifted powders from safflower seed on quality characteristic of yangeng. Korean J Food Preserv 9: 309-314.

32.
Kim JH, Kim JK. 2005. Quality of persimmon jelly by various ratio of dried persimmon extract. J Korean Soc Food Sci Nutr 34: 1091-1097. crossref(new window)

33.
Jeon MR, Kim MH, Son CW, Kim MR. 2009. Quality characteristics and antioxidant activity of calcium-added garlic yanggaeng. J Korean Soc Food Sci Nutr 38: 195-200. crossref(new window)

34.
Hwang IG, Kim HY, Hwang Y, Jeong HS, Yoo SM. 2011. Quality characteristics of wet noodles combined with Cheongyang hot pepper (Capsicum annuum L.) juice. J Korean Soc Food Sci Nutr 40: 860-866. crossref(new window)

35.
Kim JY. 2013. Quality characteristics of Yanggaeng with different amount of dried persimmon puree. MS Thesis. Kyung Hee University, Seoul, Korea.

36.
Park BH. 2007. Physicochemical properties of jujube paste and quality characteristics of yanggaeng added jujube paste. PhD Dissertation. Sejong University, Seoul, Korea.

37.
Müller L, Theile K, Böhm V. 2010. In vitro antioxidant activity of tocopherols and tocotrienols and comparison of vitamin E concentration and lipophilic antioxidant capacity in human plasma. Mol Nutr Food Res 54: 731-742. crossref(new window)

38.
Yu MH, Im HG, Lee HJ, Ji YJ, Lee IS. 2006. Components and their antioxidantive activities of methanol extracts from sarcocarp and seed of Zizyphus jujuba var. inermis Rehder. Korean J Food Sci Technol 38: 128-134.

39.
Park YO, Choi JH, Choi JJ, Yim SH, Lee HC, Yoo MJ. 2011. Physicochemical characteristics of yanggaeng with pear juice and dried pear powder added. Korean J Food Preserv 18: 692-699. crossref(new window)