The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Yanggaeng containing Pomegranate (Punica granatum) Powder

석류 분말을 첨가한 양갱의 품질 특성

  • Gil, Na-Young (Dept. of Food Science and Technology, Chungnam National University) ;
  • Kim, Hye-Ri (Dept. of Food Science and Technology, Chungnam National University) ;
  • Park, Jong-Min (Dept. of Food Science and Technology, Chungnam National University) ;
  • Kim, San-Seong (Dept. of Food Science and Technology, Chungnam National University) ;
  • Lee, Eui-Seok (Dept. of Food Science and Technology, Chungnam National University) ;
  • Hong, Soon-Taek (Dept. of Food Science and Technology, Chungnam National University)
  • Received : 2014.06.26
  • Accepted : 2014.10.10
  • Published : 2014.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to investigate the quality characteristics of white bean based Yanggaeng containing various levels of pomegranate powder (0, 2, 4 and 8%, w/w). The pH values of Yanggaeng containing pomegranate powder were found to decrease when increasing the amount of pomegranate powder. However, moisture and sugar contents were increased (p<0.05). For color values, both L and b values were reduced by increasing the amount of pomegranate powder, while a values were increased significantly (p<0.05). In textural properties, the addition of pomegranate powder resulted in the increase of hardness, chewiness and gumminess, while cohesiveness and springiness decreased. Antioxidant activities, evaluated by DPPH radical scavenging capacity, and total phenolic substances content increased when increasing the amount of pomegranate powder. Results of descriptive analysis showed that by increasing the amount of pomegranate powder, some attributes such as the intensity of the flavor, sourness, hardness and chewiness increased (p<0.05), but there was no statistically significant difference in sweetness. In a preference test, Yanggaeng containing 4% pomegranate powder appeared to be the most preferred for all attributes tested including overall acceptability. It was concluded that Yanggaeng containing pomegranate can be prepared with good sensory properties and antioxidant activities, and the addition of 4% pomegranate powder was found to be ideal.

Keywords

References

  1. AOAC. 1990. Official Methods of Analysis. 15th edition. pp. 1017-1918. Association of Official Analytical Chemist
  2. Armisen R, Galatas F. 2000. Agar. In Handbook of Hydrocolloids. Phillips GO, Williams PA eds. pp94-96. CRC Press
  3. Aviram M, Rosenbalt M, Gaitini D, Niteckiet S, Hoffmanc A, Dornfeldd L, Volkovaa N, Pressera D, Attiasa J, Likerd H, Hayeka T. 2004. Pomegranate juice consumption for 3 years by patients with carotid artery stenosis reduces common carotid intima-media thickness, blood pressure and LDL oxidation. Clin Nutr 23:423-433 https://doi.org/10.1016/j.clnu.2003.10.002
  4. Cha MA, Chung HJ. 2013. Quality characteristics of Yanggaeng supplemented with freeze-dried Citrus mandarin power. Korean J Food Culture 25:488-494
  5. Cho Y, Choi MY. 2009. Quality characteristics of jelly containing added pomegranate powder and Opuntia humifusa powder. Korean J Food Cookery Sci 25:134-142
  6. 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
  7. Choi HY. 2013. Antioxidant activity and quality characteristics of mung bean starch gel prepared with persimmon powder. Korean J Food Nutr 26:638-645 https://doi.org/10.9799/ksfan.2013.26.4.638
  8. Choi IK, Lee JH. 2013. Quality characteristics of Yanggaeng incorporated with mugwort powder. J Korean Soc Food Sci Nutr 42:313-317 https://doi.org/10.3746/jkfn.2013.42.2.313
  9. Dewanto V, Wu X, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J Agric Food Chem 50:4959-4964 https://doi.org/10.1021/jf0255937
  10. Gil MI, Tomas-Barberan FA, Hess-Pierce B, Holcroft DM, Kader AA. 2000. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. J Agric Food Chem 48:4581-4589 https://doi.org/10.1021/jf000404a
  11. Halvorsen BL, Holte K, Myhrstad MC, Barikmo I, Hwattum E, Remberg SF, Wold AB, Haffner K, Baugerod H, Andersen LF, Moskaug JO, Jacobs DR, Blomhoff R. 2002. A systematic screening of total antioxidants in dietary plants. J Nutr 132:461-471
  12. 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
  13. Han JM, Chung HJ. 2013. Quality characteristic of Yanggaeng added with blueberry powder. Korean J Food Preserv 20: 265-271 https://doi.org/10.11002/kjfp.2013.20.2.265
  14. Hwang ES, Lee YJ. 2013. Quality characteristics and antioxidant activities of Yanggaeng with aronia juice. J Korean Soc Food Sci Nutr 42:1220-1226 https://doi.org/10.3746/jkfn.2013.42.8.1220
  15. 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
  16. Jin SY. 2011. Study on antioxidant activities of extracts from different parts of Korean and Iranian pomegranates. J Korean Soc Food Sci Nutr 40:1063-1072 https://doi.org/10.3746/jkfn.2011.40.8.1063
  17. Kim AJ, Han MR, Lee MR. 2012. Antioxidative capacity and quality characteristics of Yanggaeng using fermented red ginseng for the elderly. J East Asian Soc Dietary Life 25: 83-89 https://doi.org/10.9799/ksfan.2012.25.1.083
  18. Kim AJ, Lee SH, Jung EK. 2013. Quality characteristics of Yanggaeng with white, red and black ginseng powder. J East Asian Soc Dietary Life 23:78-84
  19. Kim AR, Kang ST, Jeong E, Lee JJ. 2014. Effects of pamie leaf according to drying methods on antioxidant activity and growth inhibitory effects of cancer cells. J Korean Soc Food Sci Nutr 43:682-689 https://doi.org/10.3746/jkfn.2014.43.5.682
  20. Kim BH, Eun JB. 2012. Physicochemical and sensory characteristics of Makgeolli with pomegranate (Punica granatum L.) juice concentrate added. Korean J Food Sci Technol 44:417-421 https://doi.org/10.9721/KJFST.2012.44.4.417
  21. Kim HY. 2010. Effect of pomegranate powder on the quality of rice Dasik. Korean J Community Living Science 21:529-537
  22. Kim JS. 2008. 200 Kinds of Health Food. pp.228-229. Academy book Inc
  23. Kim JY, Park GM. 2006. Quality characteristics and shelf-life of tofu coagulated by fruit juice of pomegranate. Korean J Food Culture 21:644-652
  24. Kim YJ, Kim HJ, Kim JW, Youn KS. 2010. Physicochemical and sensory characteristics of fructo-, isomalto-, galactooligosaccharides on Yanggaeng. J Xiamen Univ (Nat Sci) 8:5-10
  25. Ko SH, Park JH, Yoo SS. 2008. Quality characteristics of Seockryu pyun added pomegranate juice and pomegranate concentrate. Korean J Food Cookery Sci 24:722-728
  26. Ku SK, Choi HY. 2009. Antioxidant activity and quality characteristics of red ginseng sweet jelly (Yanggaeng). Korean J Food Cookery Sci 25:219-226
  27. Kum EJ, Kwon DH, Shin HS. 2010. Analysis of estrogen on pomegranate extract by solid phase extraction and liquid chromatography tandem mass spectrometry. J Fd Hyg Safety 25:79-82
  28. Lee JH, Choi JI. 2014. Effect of addition of pomegranate powder on the physicochemical and sensory qualities of cookies. Food Eng Prog 18:20-24 https://doi.org/10.13050/foodengprog.2014.18.1.20
  29. Lee YH, Hyun SH, Choung SY. 2006. Effet of singled and mixed pomegrante on postmenopausal symptoms in overiectomized rats. Yakhak Hoeji 50:177-183
  30. Melgarejo P, Salazar DM, Artes F. 2000. Organic acids and sugars composition of harvested pomegranate fruits. Eur Food Res Technol 211:185-190 https://doi.org/10.1007/s002170050021
  31. Mery DY, Ira G, Igal BI, Zohar K, Doron H, Rachel A. 2010. Color, sugars and organic acids composition in aril juices and peel homogenates prepared from different pomegranate accessions. J Agric Food Chem 58:4342-4352 https://doi.org/10.1021/jf904337t
  32. Park KT, Baek JO, Chun SS. 2009a. Development of Gochujang sauce added concentrated pomegranate juice. Korean J Culinary Res 15:47-55
  33. Park KT, Kim DW, Sin TS, Shim SY, Kim MY, Chun SS. 2009b. The effects of pomegranate extracts on the growth inhibition against HepG-2 liver cancer cells and antioxidant activities. Korean J Culinary Res 15:120-127
  34. Park ML, Byun GI. 2005. Quality characteristics of pine mushroom Yanggaeng prepared by different addition or frozen pine mushroom according to different pre-treatment. Korean J Food Culture 20:738-743
  35. Park ML, Kim MH. 2008. Effects of Punica granatum L. extracts on serum lipids level in ovariectomized rats. J Life Sci 18:46-51 https://doi.org/10.5352/JLS.2008.18.1.046
  36. Park YO, Choi JH, Choi JJ. 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
  37. Pyo SJ, Joo NM. 2011. Optimization of Yanggaeng processing prepared with mulberry juice. Korean J Food Cookery Sci 26:283-294
  38. Seo HM, Lee JH. 2013. Physicochemical and antioxidant properties of Yanggaeng incorporated with black sesame powder. J Korean Soc Food Sci Nutr 42:143-147 https://doi.org/10.3746/jkfn.2013.42.1.143
  39. Shim SM, Choi SW, Bae SJ. 2001. Effects of Punica granatum L. fractions on quinone reductase induction and growth inhibition on several cancer cells. J Korean Soc Food Sci Nutr 30:80-85
  40. Shin SR, Shin S, Shin GM. 2008. Quality characteristics of white pan bread by pomegranate with added pomegranate powder. Korean J Food Nutr 21:492-498
  41. Tezcan F, Gultekin-Ozguven M, Diken T, Ozcelik B, Erim FB. 2009. Antioxidant activity and total phenolic, organic acid and sugar content in commercial pomegranate juices. Food Chem 115:873-877 https://doi.org/10.1016/j.foodchem.2008.12.103
  42. Yae MJ, Lee GH, Nam KH, Jang SY, Woo SM, Jeong YJ. 2007. Establishment of quality control standardization for pomegranate vinegar. J Korean Soc Food Sci Nutr 36:1425-1430 https://doi.org/10.3746/jkfn.2007.36.11.1425

Cited by

  1. 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
  2. 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
  3. Quality Characteristics and Antioxidant Activities of Yanggaeng with Aronia Leaf Powder vol.33, pp.6, 2017, https://doi.org/10.9724/kfcs.2017.33.6.654
  4. 미나리 가루 첨가 양갱의 품질특성 vol.21, pp.6, 2014, https://doi.org/10.20878/cshr.2015.21.6.024
  5. 동결건조 복숭아 가루를 첨가한 양갱의 품질 특성 vol.22, pp.8, 2014, https://doi.org/10.20878/cshr.2016.22.8.006
  6. 초석잠 분말을 첨가한 양갱의 품질 특성 vol.22, pp.8, 2014, https://doi.org/10.20878/cshr.2016.22.8.009
  7. 저온숙성마늘 농축액을 첨가한 양갱의 품질특성과 항산화 효과 vol.30, pp.1, 2014, https://doi.org/10.9799/ksfan.2017.30.1.001
  8. 백년초 분말을 첨가 제조한 양갱의 항산화활성과 품질 특성 vol.23, pp.4, 2017, https://doi.org/10.20878/cshr.2017.23.4.004
  9. 마카 분말을 첨가한 양갱의 품질특성 vol.23, pp.5, 2014, https://doi.org/10.20878/cshr.2017.23.5.013
  10. Quality Characteristics of Yanggaeng prepared with Osmanthus fragrans Powder vol.28, pp.2, 2014, https://doi.org/10.17495/easdl.2018.4.28.2.166
  11. 김(Pyropia yezoensis)을 첨가한 양갱의 이화학적 품질특성 및 항산화효과 vol.53, pp.5, 2020, https://doi.org/10.5657/kfas.2020.0672