JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Physicochemical Characteristics of Yanggaeng with Pear Juice and Dried Pear Powder Added
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 5,  2011, pp.692-699
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.5.692
 Title & Authors
Physicochemical Characteristics of Yanggaeng with Pear Juice and Dried Pear Powder Added
Park, Yeon-Ok; Choi, Jin-Ho; Choi, Jang-Jeon; Yim, Sun-Hee; Lee, Han-Chan; Yoo, Maeng-Ja;
  PDF(new window)
 Abstract
This study was conducted to investigate the physicochemical characteristics of yanggaeng prepared with pear juice and dried pear powder. The proximate composition and total polyphenol content, antioxidant activities, Hunter`s color values, texture, sensory properties of pear yanggaeng variants [pear juice (PJ), pear juice and hot-air-dried pear powder (PJH), pear juice and freeze-dried pear powder (PJF) yanggaeng] were examined. The moisture content was highest (27.9%) in the control (C) yanggaeng, but the latter`s energy and carbohydrate content were lower than in the pear yanggaeng variants. The differences between the pear yanggaeng variants were not significant.The total polyphenol content was highest in the 20.7 mg/100g PJF yanggaeng. The antioxidant activities of PJF yanggaeng were higher than those of the other pear yanggaeng varients. The Hunter color value results showed that the lightness (L) values were highest in C yanggaeng whereas the redness(a) and yellowness(b) values were highest in PJH yanggaeng. The springiness in texture was lowest in C yanggaeng and not significant in the others. The hardness and chewiness were highest in PJH and PJF yanggaeng, but adhesiveness was lowest therein. The results of the sensory test showed that PJF yanggaeng was the highest in flavor, color, taste, hardness, chewiness, and overal quality. Based on these results, it can be concluded that pear juice and freeze-dried pear powder yanggaeng has excellent physicochemical and antioxidant activities.
 Keywords
antioxidant;polyphenol;texture;sensory properties;yanggaeng;
 Language
Korean
 Cited by
1.
설탕 대체 감미료로 만든 양갱의 품질 특성,김현아;이경희;

동아시아식생활학회지, 2012. vol.22. 6, pp.818-825
2.
천안 신고배의 품질 특성 및 이를 이용한 동결건조 배 스낵 제품 개발,강병선;황혜정;

한국식품영양학회지, 2012. vol.25. 2, pp.324-329 crossref(new window)
3.
흑임자 분말을 첨가한 양갱의 품질특성 및 항산화활성,서혜민;이준호;

한국식품영양과학회지, 2013. vol.42. 1, pp.143-147 crossref(new window)
4.
블루베리 분말을 첨가한 양갱의 품질 특성,한지민;정해정;

한국식품저장유통학회지, 2013. vol.20. 2, pp.265-271 crossref(new window)
5.
울금가루 첨가에 따른 양갱의 이화학적 및 관능적 특성,이선희;

한국식품영양학회지, 2013. vol.26. 3, pp.447-452 crossref(new window)
6.
동결건조 감귤 분말을 첨가한 양갱의 품질특성,차민아;정해정;

한국식생활문화학회지, 2013. vol.28. 5, pp.488-494 crossref(new window)
7.
아로니아즙 첨가 양갱의 품질특성 및 항산화활성,황은선;이예진;

한국식품영양과학회지, 2013. vol.42. 8, pp.1220-1226 crossref(new window)
8.
탄수화물 분해효소 처리에 의한 배 과피와 과심의 항산화 생리활성 증대효과,이평화;박수연;장태훈;임순희;남승희;인만진;김동청;채희정;

한국식품영양과학회지, 2014. vol.43. 3, pp.404-410 crossref(new window)
9.
포도즙을 첨가한 양갱의 품질특성 및 유리기 소거능,박초희;김경희;육홍선;

한국식품영양학회지, 2014. vol.27. 4, pp.596-602 crossref(new window)
10.
석류 분말을 첨가한 양갱의 품질 특성,길나영;김혜리;박종민;김산성;이의석;홍순택;

한국식품영양학회지, 2014. vol.27. 5, pp.906-913 crossref(new window)
11.
배당침액을 첨가한 간장소스와 된장소스의 이화학적 특성 및 저장성,박연옥;

한국식품저장유통학회지, 2015. vol.22. 4, pp.465-474 crossref(new window)
12.
블루베리 유산균 발효물을 첨가한 양갱의 제조 및 품질특성,양수진;홍주헌;

한국식품조리과학회지, 2015. vol.31. 2, pp.128-135 crossref(new window)
13.
추출 용매를 달리한 한국산 배(Pyrus pyrifolia cv. Niitaka) 과피의 생리 활성,박지수;한인화;

한국식품과학회지, 2015. vol.47. 2, pp.254-260 crossref(new window)
14.
여주 분말을 첨가한 양갱의 품질 특성,이선호;홍은진;조영제;

한국식품저장유통학회지, 2015. vol.22. 3, pp.335-344 crossref(new window)
15.
한라봉 분말을 첨가한 양갱의 품질 및 항산화 활성,김현은;임정아;이준호;

한국식품영양과학회지, 2015. vol.44. 12, pp.1918-1922 crossref(new window)
16.
산사추출액 첨가 양갱의 품질특성,김성수;

한국조리학회지, 2015. vol.21. 1, pp.225-234
1.
Quality Characteristics of Yanggaeng Supplemented with Freeze-dried Citrus Mandarin Powder, Journal of the Korean Society of Food Culture, 2013, 28, 5, 488  crossref(new windwow)
2.
Quality Characteristics of Yanggaeng containing Pomegranate (Punica granatum) Powder, The Korean Journal of Food And Nutrition, 2014, 27, 5, 906  crossref(new windwow)
3.
Physicochemical and Sensory Characteristics of Yanggaeng added with Turmeric Powder, The Korean Journal of Food And Nutrition, 2013, 26, 3, 447  crossref(new windwow)
4.
Physicochemical characteristics and storage stabilities of soy sauce and soybean paste sauce added with extracts of pear and sugar, Korean Journal of Food Preservation, 2015, 22, 4, 465  crossref(new windwow)
5.
Quality Characteristics and Antioxidant Properties of Yanggaeng Supplemented with Hallabong Powder, Journal of the Korean Society of Food Science and Nutrition, 2015, 44, 12, 1918  crossref(new windwow)
6.
Free Radical Scavenging Ability and Quality Characteristics of Yanggaeng Combined with Grape Juice, The Korean Journal of Food And Nutrition, 2014, 27, 4, 596  crossref(new windwow)
7.
Physicochemical and Antioxidant Properties of Yanggaeng Incorporated with Black Sesame Powder, Journal of the Korean Society of Food Science and Nutrition, 2013, 42, 1, 143  crossref(new windwow)
8.
Quality Characteristics and Antioxidant Activities of Yanggaeng added with Pleurotus eryngii Powder, Journal of the East Asian Society of Dietary Life, 2017, 27, 1, 69  crossref(new windwow)
9.
Effects of Complex Carbohydrase Treatment on Physiological Activities of Pear Peel and Core, Journal of the Korean Society of Food Science and Nutrition, 2014, 43, 3, 404  crossref(new windwow)
10.
Effect of Extraction Solvent on the Physiological Properties of Korean Pear Peel (Pyrus pyrifolia cv. Niitaka), Korean Journal of Food Science and Technology, 2015, 47, 2, 254  crossref(new windwow)
11.
Quality characteristics of Yanggaeng with Momordica charantia powder, Korean Journal of Food Preservation, 2015, 22, 3, 335  crossref(new windwow)
12.
Quality Characteristics of Yanggaeng Prepared with Fermented Blueberry by Lactic Acid Bacteria, Korean journal of food and cookery science, 2015, 31, 2, 128  crossref(new windwow)
13.
Physicochemical Properties of Yanggaeng with Lentil Bean Sediment, Journal of the Korean Society of Food Science and Nutrition, 2016, 45, 6, 865  crossref(new windwow)
 References
1.
Choi PS (1989) A boastful nation food. North Korea Food. Hanmadang, Seoul, Korea, p 424

2.
Jeong BM (2004) Nutritional components of yanggeng prepares by different ratio pumpkin. Korean J Soc Food Cookery Sci, 20, 614-618

3.
Kwak ES, Kim HR, Lee KJ, Kim MR (2009) Antioxidant activities and quality characteristics of fermented and aged garlic yanggeng. Korean J Food Cookery Sci, 25, 739-746

4.
Ku SK, Choi HY (2009) Antioxidant activity and quality characteristics of red ginseng sweet jelly (yanggaeng). Korean J Food Cookery Sci, 25, 219-226

5.
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

6.
Park MR, Byun GI (2005) Quality characteristics of pine mushroom yanggaeng prepared by different addition of frozen pine mushroom according to different pre-treatment. Korean J Food Cult, 20, 738-743

7.
Choi EM, Jung BM (2004) Quality characteristics of yanggeng prepared by different ratio of pumpkin. Korea J Soc Food Cookery Sci, 20, 138-143

8.
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 yanggeng. Korean J Food Preserv, 9, 309-314

9.
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 Tech, 29, 854-859

10.
Kim JB (2003) Story of our pear, National Institute of Horticultural & Herbal Science. Horticulture research, Suwon, Korea, p 18-22

11.
Zhang UB, Choi HJ, Han HS, Park JH, Son JH, Bae JH, Seong TS, An BJ, Kim HG, Choi C (2003) Chemical structure of polyphenol isolated from Korean pear(Pyrus pyrifolia Nakai). Korean J Food Sci Tech, 35, 959-967

12.
Ministry for Food, Agriculture, Forestry and Fisheries (2009) 2008 Manufacture present condition of fruit. 11-154000-000046-10, p 7-8

13.
Rosa M. Raybaudi M, Jonathan MM, Olga MB (2009) Antimicrobial activity of malic acid against Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in apple, pear and melon juices. Food Control, 20, 105-112 crossref(new window)

14.
Kim DC, Chae HJ, In MJ (2010) Fermentation characteristics of korean pear(Pyrus pyrifolia Nakai) puree by the Leuconostoc mesenteroides 51-3 strain isolated from kimchi. Afr J biotech, 9, 5735-5738

15.
Lee DH, Kim JH, Lee JS (2009) Effect of pears on the quality and physiological functionality of makgeoly. Korean J food Nutr, 22, 606-611

16.
Song JH, Chun JP, Na KC, Moon JH, Kim WS, Lee JS (2009) Optimal fermentation condition for development of hogh quality pear wine and charateristics of pear wines. Korean J Microbiol Biotech, 37, 213-218

17.
Korea Food Research Institute (2002) Development of lactic acid bacteria fermented drink products using pear and vegetables. Ministry of Agriculture and Forestry, GA 0315-0207

18.
Gorny JR, Hess-Pierce B, Cifuentes RA, Kader AA (2002) Qulity changes in fresh-cut slices as affected by controlled atmospheres and chemical preservatives. Postharvest Biotech, 24, 271-278 crossref(new window)

19.
Korea Food Industry Association. (2001) Food Code, p 539-564

20.
Swain T, Hillis WE (1959) The phenolic constituents of Prunusdomestica 1-the quantitative analysis of phenolic constituents. J Sci Food Agric, 10, 63-68 crossref(new window)

21.
Lee YU, Huang GW, Liang ZC, Mau JL (2007) Antioxidant properties of three extracts from Pleurotus citrinopileatus. LWT Food Sci Tech, 40, 823-833 crossref(new window)

22.
Shiddhuraju P, Mohan PS, Becker K (2002) Studies on the oxidant activity of Indian Laburnum(Cassia fistula L): a preliminary assessment of crude extracts from stem bark, leaves, flowers and fruit pulp. Food Chem, 79, 61-67 crossref(new window)

23.
Shin HH, Kim KY, Kim GS, Seo JG, Seong TS, Hwang SJ (2009) The food processing and preservation. p 113-153

24.
Salta J, Martina A, Santos RG, Neng NR, Nogueira J, Justino J, Rauter AP (2010) Phenolic composition and antioxidant activity of Rocha pear and other pear cultivars-a comparative study. J Func Foods, 2, 153-157 crossref(new window)

25.
Choi Y, Lee SM, Chun J, Lee J (2006) Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chem, 99, 381-387 crossref(new window)

26.
Gheldof N, Engeseth NJ (2002) Antioxidants capacity of honeys from various floibition of vitrolipoprotein oxidation in human serum samples. J Agr Food Chem, 50, 3050-3055 crossref(new window)

27.
Padayatty SJ, Katz A, Wang Y, Eck P, Kwon O, Lee JH, Chen S, Corpe C, Dutta A, Dutta SK, Levine M (2003) Vitamin C as an antioxidant: evaluation of its role in disease prevention. J Am College Nutr, 22, 18-25 crossref(new window)

28.
Hwang IG, Woo KS, Kim TM, Kim JK, Yang MH, Jeong HS (2006) Change of physicochemical characteristics of korean pear (Pyrus pyrifolia Nakai) juice with heat treatment conditions. Korean J Food Sci Technol, 38, 342-347

29.
Manzocco L, Calligaris S, Mastrocola D, Nicoli MC, Lerici CR (2000) Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends Food Sci Technol, 11, 340-346 crossref(new window)

30.
Nicoli MC, Anese M, Parpinel M (1999) Influence of processing on the antioxidant properties of fruit and vegetables. Trends Food Sci Technol, 10, 94-100 crossref(new window)