Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Yanggaeng Incorporated with Mugwort Powder

쑥 분말을 첨가한 양갱의 품질특성

  • Choi, In Kyung (Dept. of Food Science and Engineering, Daegu University) ;
  • Lee, Jun Ho (Dept. of Food Science and Engineering, Daegu University)
  • Received : 2012.11.08
  • Accepted : 2013.01.11
  • Published : 2013.02.28
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Abstract

The feasibility of incorporating mugwort powder as a value-added food ingredient in food products was investigated using yanggaeng as a model system. Mugwort powder was incorporated into yanggaeng at 0, 2, 4, 6, and 8% (w/w) levels by adding mugwort amounts based on the total weight of bean sediment. Lightness and yellowness significantly decreased but redness gradually increased. Hardness, gumminess, chewiness, and springiness increased with higher amounts of mugwort powder added in the formulation. Total polyphenol content and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging activity were significantly influenced by the higher amounts of mugwort powder in the formulation. The highest level of incorporation (8%, w/w) had a considerable adverse effect on consumer acceptance in all attributes. Yanggaeng containing 2% mugwort powder is recommended for overall acceptance, as well as the functional properties of mugwort powder, without sacrificing consumer acceptability.

쑥 분말의 첨가량을 달리하여 양갱을 제조한 후 이화학적 특성 및 관능적 특성을 알아보았다. $L^*$값과 $b^*$값은 유의적으로 감소하였고(p<0.05), 반면 $a^*$값은 점차 증가하는 경향을 나타내었다. 양갱의 경도(hardness), 점착성(gumminess), 씹힘성(chewiness) 및 응집성(cohesiveness)은 쑥 분말의 첨가량이 증가할수록 증가하는 경향을 보였고(p<0.05), 탄력성(springiness)은 유의적으로 감소하는 경향이 나타났다(p<0.05). 항산화활성을 나타내는 총 폴리페놀 함량과 전자공여능은 쑥 분말 첨가량이 증가함에 따라 유의적으로 증가하는 경향을 나타내었고(p<0.05), 전자공여능에서 보다 현저한 증가를 보였다. 소비자 검사결과 2% 첨가군이 모든 평가항목에서 유의적으로 높은 평가를 받아 양갱의 관능적 품질을 최대한 유지하면서 쑥 분말의 기능적 잇점을 최대한 활용하기 위한 최적 첨가농도는 2%가 가장 적합한 것으로 판단된다.

Keywords

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