The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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A Study on the Quality Characteristics of Yanggaeng with Codonopsis lanceolata Skin Extracts

더덕 껍질 농축액을 첨가한 양갱의 품질특성

  • 채현석 (동원대학교 호텔조리과) ;
  • 정수식 (동원대학교 호텔조리과)
  • Received : 2013.08.28
  • Accepted : 2013.11.13
  • Published : 2013.12.31
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Abstract

In the pursuit of practical usage for Codonopsis lanceolata and development of functional processed food material, the research on the product characterization is being performed through the manufacturing of Yanggaeng which is extracted from the Codonopsis lanceolata skin concentrate. By adding Codonopsis lanceolata skin extracts (0, 40, 60, 80, 100%) to the product, the chemical property characterization and organoleptic test of the produced Yanggaeng are being conducted. The scavenging effects on DPPH free radical have a significant proportional relationship with the addition of Codonopsis lanceolata skin extracts as 61.30 for 100% added group as compared with 52.72 for the null-addition group. It is considered that the antioxidative activity increases with the addition of the Codonopsis lanceolata skin extraction as the SOD similar activity rate was increased to 49.23% from 39.31%, the flavor preference was ranked as 80%>60%>0%>100%>40% showing that 60~80% of Codonopsis lanceolata skin extraction addition seems to be the proper amount.

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