Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Characteristics of Yanggaeng added with Chinese Artichoke (Stachys sieboldii Miq) Powder

초석잠 분말을 첨가한 양갱의 품질 특성

  • Received : 2016.11.11
  • Accepted : 2016.12.23
  • Published : 2016.12.31
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Abstract

This study was conducted to investigate the effect of Chinese artichoke powder on the physicochemical properties and the sensory characteristics of yanggaeng. According to the increasing contents of Chinese artichoke powder, the $^{\circ}Brix$ value and pH levels of yanggaeng were significantly decreased whereas the moisture contents of yanggaeng was significantly increased. The result of color measurement shown that L value of groups containing Chinese artichoke powder was lower than that of control group, but a value and b value of groups containing Chinese artichoke powder were higher. Texture measurement score in terms of cohesiveness, chewiness, and brittleness for yanggaeng were significantly decreased according to the levels of added Chinese artichoke powder content. The contents of total polyphenol, DPPH radical scavenging activity, and NSA of groups containing Chinese artichoke powder were higher than those of control group. As Chinese artichoke powder increased, antioxidative activity also became bigger. Sensory evaluation scores in terms of appearance, odor, taste, texture, and overall preference of groups with 2% and 4% of Chinese artichoke powder did not show any significantly differences when compared to the control group. Based on these findings, current study suggest that addition of 4% Chinese artichoke powder was the best substitution ratio for yanggaeng.

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References

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