Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지

Instrumental and Sensory Characteristics of Yanggaeng Mixed with Kidney Bean Sediment

강낭콩 앙금 혼합율에 따른 양갱의 기계적.관능적 특성

  • Park, Sun-Hee (Korea Institute of Food Hygiene) ;
  • Cho, Eun-Ja (Department of Food and Nutrition, Sungshin Women's University)
  • 박선희 (한국식품위생연구원) ;
  • 조은자 (성신여자대학교 식품영양학과)
  • Published : 1995.10.30
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Abstract

The proximate composition and calorie of kidney bean sediment, amylogram, color, texture and sensory evaluation of Yanggaeng mixed with kidney bean sediment. Significant differences in the protein and fat contents were noticed among kidney bean sediment samples. The amylograms of sediment mixed with sugar and/or agar showed no peak and increase of viscosity compared with the control. When the Yanggaeng was prepared from the mixture of sediments of red bean and kidney bean, noticiable color changes were observed at 30% level of kidney bean sediment. Hardness and cohesiveness of Yanggaeng were increased but elasticity decreased as the proportion of kidney bean sediment increased. Sensory evaluation of Yanggaeng stored at $4^{\circ}C$ for 24 hr revealed that the product prepared from the mixture of red bean sediment (70%) and kidney bean sediment (30%) was not significantly different (p<0.05) compared with that from the 100% red bean sediment.

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