References
- Park JL, Chae KY, Hong JS. 2007. A comparison of antioxidant activities in black sesame seeds according to preparation and cooking conditions. J East Asian Soc Dietary Life 17: 520-531.
- Min ES, Cho JS. 2009. Quality characteristics of Gugija․ Heukimja Jook containing different levels of black sesame powder. Korean J Food Cookery Sci 25: 106-118.
- Pyo SJ, Joo N. 2011. Optimization of Yanggaeng processing prepared with mulberry juice. Korean J Food Culture 26:283-294.
- Jeon SW, Hong CO, Kim DS. 2005. Quality characteristics and storage stability of yanggaengs added with natural coloring ingredient. J Res Inst Eng Technol 12: 19-34.
- Lee SM, Choi YJ. 2009. Quality characteristics of yanggaeng by the addition of purple sweet potato. J East Asian Soc Dietary Life 19: 769-775.
- 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 Technol 29:854-859.
- 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 yangeng. Korean J Food Preserv 9: 309-314.
- Choi EM, Jung BM. 2004. Quality characteristics of yanggeng prepared by different ratio of pumpkin. Korean J Soc Food Cookery Sci 20: 138-143.
- Min SH, Park OJ. 2008. Quality characteristics of yanggaeng prepared with different amounts of Astragalus membranaceus powder. J East Asian Soc Dietary Life 18: 9-13.
- 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.
- Choi EJ, Kim SI, Kim SH. 2010. Quality characteristics of yanggaeng by the addition of green tea powder. J East Asian Soc Dietary Life 20: 415-422.
- Kim MH, Chae HS. 2011. A study of the quality characteristics of Yanggaeng supplemented with Codonopsis lanceolata Traut (Benth et Hook). J East Asian Soc Dietary Life 21: 228-234.
- Han EJ, Kim JM. 2011. Quality characteristics of yanggaeng prepared with different amounts of ginger powder. J East Asian Soc Dietary Life 21: 360-366.
- Choi SN, Chung NY. 2005. Quality characteristics of bread added with black sesame powder. Korean J Food Cookery Sci 21: 655-611.
- Kim HJ, Chun HS, Kim HYL. 2004. Effects of corn syrup with different dextrose equivalent on quality attributes of black sesame Dasik, a Korean traditional snack. J Korean Soc Food Sci Nutr 33: 1414-1417. https://doi.org/10.3746/jkfn.2004.33.8.1414
- SAS. 2005. SAS User's Guide. Ver. 9.1. SAS Institute, Cary, NC, USA.
- Jeon MR, Kim MH, Son CW, Kim MR. 2009. Quality characteristics and antioxidant activity of calcium-added garlic yanggaeng. J Korean Soc Food Sci Nutr 38: 195-200. https://doi.org/10.3746/jkfn.2009.38.2.195
- Park JL, Kim JM, Kim JG. 2003. A study on the optimum ratio of the ingredients in preparation of black sesame gruels. Korean J Soc Food Cookery Sci 19: 685-693.
- Park YO, Choi JH, Choi JJ, Yim SH, Lee HC, Yoo MJ. 2011. Physicochemical characteristics of yanggaeng with pear juice and dried pear powder added. Korean J Food Preserv 18: 692-699. https://doi.org/10.11002/kjfp.2011.18.5.692
- Ku SK, Choi HY. 2009. Antioxidant activity and quality characteristics of red ginseng sweet jelly (Yanggaeng). Korean J Food Cookery Sci 25: 219-226.
Cited by
- Quality Characteristics of Yanggaeng Supplemented with Freeze-dried Citrus Mandarin Powder vol.28, pp.5, 2013, https://doi.org/10.7318/KJFC/2013.28.5.488
- Quality Characteristics of Yanggaeng containing Pomegranate (Punica granatum) Powder vol.27, pp.5, 2014, https://doi.org/10.9799/ksfan.2014.27.5.906
- Physicochemical and Antioxidant Properties of Yanggaeng with Cynanchi wilfordii Radix Powder vol.43, pp.12, 2014, https://doi.org/10.3746/jkfn.2014.43.12.1954
- Quality Characteristics and Antioxidant Properties of Yanggaeng Supplemented with Hallabong Powder vol.44, pp.12, 2015, https://doi.org/10.3746/jkfn.2015.44.12.1918
- Quality Characteristics of Yanggaeng Prepared with Fermented Blueberry by Lactic Acid Bacteria vol.31, pp.2, 2015, https://doi.org/10.9724/kfcs.2015.31.2.128
- Quality Characteristics of Yanggaeng Added with Blueberry Powder vol.20, pp.2, 2013, https://doi.org/10.11002/kjfp.2013.20.2.265
- Free Radical Scavenging Ability and Quality Characteristics of Yanggaeng Combined with Grape Juice vol.27, pp.4, 2014, https://doi.org/10.9799/ksfan.2014.27.4.596
- Physicochemical and Antioxidant Properties of Yanggaeng Incorporated with Orange Peel Powder vol.44, pp.3, 2015, https://doi.org/10.3746/jkfn.2015.44.3.470
- Quality and Antioxidant Properties of Cookies Supplemented with Black Sesame Powder vol.44, pp.7, 2015, https://doi.org/10.3746/jkfn.2015.44.7.1058
- Antioxidative Capacity and Quality Characteristics of Yanggaeng with Fermented Aged Black Giant Garlic (Allium ampeloprasum L. var. ampeloprasum auct.) Paste vol.27, pp.6, 2014, https://doi.org/10.9799/ksfan.2014.27.6.1014
- Quality Characteristics and Antioxidant Activities of Yanggaeng Supplemented with Licorice Powder vol.45, pp.7, 2016, https://doi.org/10.3746/jkfn.2016.45.7.1077
- Physicochemical Properties of Yanggaeng with Lentil Bean Sediment vol.45, pp.6, 2016, https://doi.org/10.3746/jkfn.2016.45.6.865
- Effect of Addition of Blackcurrant Powder on Quality and Antioxidant Activity of Yanggaeng vol.31, pp.5, 2016, https://doi.org/10.7318/KJFC/2016.31.5.457
- Quality Characteristics and Descriptive Analysis of Yanggaeng added with Lycii Fructus Extract vol.24, pp.5, 2015, https://doi.org/10.5934/kjhe.2015.24.5.725
- 아로니아즙 첨가 양갱의 품질특성 및 항산화활성 vol.42, pp.8, 2013, https://doi.org/10.3746/jkfn.2013.42.8.1220
- 미나리 가루 첨가 양갱의 품질특성 vol.21, pp.6, 2013, https://doi.org/10.20878/cshr.2015.21.6.024
- 밤 분말을 첨가한 양갱의 품질 특성 vol.22, pp.8, 2013, https://doi.org/10.20878/cshr.2016.22.8.016
- 질경이 분말 첨가량에 따른 양갱의 품질 특성 vol.22, pp.8, 2013, https://doi.org/10.20878/cshr.2016.22.8.020
- 숙성 흑율피 첨가 양갱의 품질 특성 및 항산화성 vol.24, pp.2, 2013, https://doi.org/10.11002/kjfp.2017.24.2.303
- Quality Characteristics of Yanggaeng Added with Freeze-Dried Kohlrabi (Brassica oleracea var. gongylodes) Powder and Peel Extract vol.33, pp.5, 2013, https://doi.org/10.9724/kfcs.2017.33.5.558
- 밀웜(갈색거저리) 분말 첨가량을 달리한 양갱의 품질특성 vol.33, pp.2, 2013, https://doi.org/10.7318/kjfc/2018.33.2.169
- Antioxidant Activity and Quality Characteristics of Yanggaeng Supplemented with Ripe Daebong Persimmon Powder vol.31, pp.1, 2020, https://doi.org/10.7856/kjcls.2020.31.1.25
- Quality Characteristics and Antioxidant Activities of Yanggaeng Added with Lentinus edodes Powder vol.30, pp.2, 2013, https://doi.org/10.17495/easdl.2020.4.30.2.162
- Quality Characteristics and Antioxidant Activity of Yanggaeng Added with Black Ginger (Kaempferia parviflora) vol.50, pp.7, 2013, https://doi.org/10.3746/jkfn.2021.50.7.715