JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Quality Characteristics and Antioxidant Activities of Yanggaeng Supplemented with Licorice Powder
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Quality Characteristics and Antioxidant Activities of Yanggaeng Supplemented with Licorice Powder
Choi, Ji Eun; Lee, Jun Ho;
  PDF(new window)
 Abstract
Feasibility of incorporation of licorice powder (LP) as a value-added food ingredient into convenient food products was investigated using yanggaeng as a model system. LP was incorporated into yanggaeng at amounts of 0, 2, 4, 6, and 8% (w/w) based on total weight of cooked white beans and LP. pH level decreased while soluble solid content significantly increased with increasing levels of LP (P<0.05). In terms of color, lightness decreased while redness and yellowness increased significantly (P<0.05) with increasing levels of LP. Hardness also decreased significantly with a higher amount of LP in the formulation (P<0.05). 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 2,2'-diphenyl-1-picrylhydrazyl radical scavenging activities were significantly elevated by LP addition, and they increased significantly as LP concentration increased in the formulation (P<0.05). Finally, consumer acceptance test indicated that the highest levels of LP incorporation (8%) had an adverse effect on general consumer preferences. In contrast, yanggaeng with moderate levels of LP (2%) is recommended based on its overall scores to take advantage of the antioxidant properties of LP without sacrificing consumer acceptability.
 Keywords
yanggaeng;licorice powder;quality characteristics;antioxidant activities;consumer acceptance;
 Language
Korean
 Cited by
 References
1.
Jung YA, Lee KJ, Kwun MJ, Row KH. 2003. Separation of glabridin from licorice by RP-HPLC. Korean J Biotechnol Bioeng 18: 408-411.

2.
Fukai T, Satoh K, Nomura T, Sakagami H. 2003. Preliminary evaluation of antinephritis and radical scavenging activities of glabridin from Glycyrrhiza glabra. Fitoterapia 74: 624-629. crossref(new window)

3.
Kumagai A, Nanaboshi M, Asanuma Y, Yagura T, Nishino K. 1967. Effects of glycyrrhizin on thymolytic and immunosuppressive action of cortisone. Endocrinol Jpn 14: 39-42. crossref(new window)

4.
Mun BS. 2005. Food additives. Soohaksa, Seoul, Korea. p 266-267.

5.
Pompei R, Flore O, Marccialis MA, Pani A, Loddo B. 1979. Glycyrrhizic acid inhibits virus growth and inactivates virus particles. Nature 281: 689-690. crossref(new window)

6.
Kiso Y, Tohkin M, Hikino H, Hattori M, Sakamoto T, Namba T. 1984. Mechanism of antihepatotoxic activity of glycyrrhizin. I: Effect on free radical generation and lipid peroxidation. Planta Med 50: 298-302. crossref(new window)

7.
Fenwick GR, Lutomski J, Nieman C. 1990. Liquorice Glycyrrhiza glabra L.-Composition uses and analysis. Food Chem 38: 119-143. crossref(new window)

8.
Kim YS, Choi HS, Woo IA, Song TH. 2004. The effect on the sensory and mechanical characteristics of functional muffin using Glycyrrhizae radix extract. Korean J Food Cook Sci 20: 95-99.

9.
Lee SY, Choi JS, Choi MO, Cho SH, Kim KBWR, Lee WH, Park SM, Ahn DH. 2006. Effect of extract from Glycyrrhiza uralensis and Curcula longa on shelf-life and quality of bread. J Korean Soc Food Sci Nutr 35: 912-918. crossref(new window)

10.
Park GH, Lee JH. 2014. The quality and antioxidant properties of pound cakes containing licorice powder. Korean J Food Sci Technol 46: 56-60. crossref(new window)

11.
Ko YT, Lee JY. 2006. Quality of licorice (Glycyrrhiza uralensis) powder added kimchi. Korean J Food Sci Technol 38: 143-146.

12.
Kim AR, Lee SY, Kim KBWR, Song YJ, Kim JH, Kim MJ, Ji KW, Ahn IS, Ahn DH. 2008. Effect of Glycyrrhiza uralensis on shelf-life and quality of takju. Korean J Food Sci Technol 40: 194-200.

13.
Lim SI, Song SM. 2010. Fermentation properties of low-salted doenjang supplemented with licorice, mustard, and chitosan. Korean J Food Sci Technol 42: 323-328.

14.
Lim SI, Song SM. 2010. Changes in characteristics of lowsalted kochujang with licorice (Glycyrrhiza glabra), mustard (Brassica juncea), and chitosan during fermentation. J Korean Soc Food Sci Nutr 39: 560-566. crossref(new window)

15.
Han EJ, Kim JM. 2011. Quality characteristics of yanggaeng prepared with different amount of ginger powder. J East Asian Soc Diet Life 21: 360-366.

16.
Jeon SW, Hong CO, Kim DS. 2005. Quality characteristics and storage stability of yanggaengs added with natural coloring ingredient. J Res Inst Eng Technol 12: 19-34.

17.
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.

18.
Choi SY, Jeong YJ, Lee SJ, Chi OH, Chegal SA. 2002. Food and health for modern people. Dongmyungsa, Seoul, Korea. p 244-246.

19.
Kim MH, Chae HS. 2011. A study of the quality characteristics of yanggaeng supplemented with Codonopsis lanceolata Traut (Benth et Hook). J East Asian Soc Diet Life 21: 228-234.

20.
Choi IK, Lee JH. 2013. Quality characteristics of yanggaeng incorporated with mugwort powder. J Korean Soc Food Sci Nutr 42: 313-317. crossref(new window)

21.
Choi JY, Lee JH. 2015. Physicochemical and antioxidant properties of yanggaeng incorporated with orange peel powder. J Korean Soc Food Sci Nutr 44: 470-474. crossref(new window)

22.
Kang MA. 2003. The research about recognition degree of health food of cooks in a special grade hotel. MS Thesis. Kyonggi University, Suwon, Korea.

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

24.
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237. crossref(new window)

25.
SAS. 2005. SAS user's guide. Ver. 9.1. SAS Institute, Cary, NC, USA.

26.
Cha MA, Chung HJ. 2013. Quality characteristics of Yanggaeng supplemented with freeze-dried Citrus mandarin powder. Korean J Food Cult 28: 488-494. crossref(new window)

27.
Han JM, Chung HJ. 2013. Quality characteristics of yanggaeng added with blueberry powder. Korean J Food Preserv 20: 265-271. crossref(new window)

28.
Chae HS, Jung SS. 2013. A study on the quality characteristics of yanggaeng with Codonopis lancelata skin extracts. Korean J Food Nutr 26: 990-995. crossref(new window)

29.
Na YJ, Lee JH. 2014. Physicochemical and antioxidant properties of yanggaeng with Cynanchi wilfordii Radix powder. J Korean Soc Food Sci Nutr 43: 1954-1958. crossref(new window)

30.
Kim AJ, Han MR, Lee SJ. 2012. Antioxidative capacity and quality characteristics of yanggaeng using fermented red ginseng for the elderly. Korean J Food Nutr 25: 83-89. crossref(new window)

31.
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)

32.
Park LY, Woo DI, Lee SW, Kang HM, Lee SH. 2014. Quality characteristics of yanggaeng added with different forms and concentrations of fresh paprika. J Korean Soc Food Sci Nutr 43: 729-734. crossref(new window)

33.
Kondo K, Shiba M, Nakamura R, Morota T, Shoyama Y. 2007. Constituent properties of licorices derived from Glycyrrhiza uralensis, G. glabra, or G. inflata identified by genetic information. Biol Pharm Bull 30: 1271-1277. crossref(new window)