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 and Antioxidant Properties of Yanggaeng Supplemented with Hallabong Powder

한라봉 분말을 첨가한 양갱의 품질 및 항산화 활성

  • Kim, Hyun Eun (Department of Food Science and Engineering, Daegu University) ;
  • Lim, Jeong Ah (Department of Food Science and Engineering, Daegu University) ;
  • Lee, Jun Ho (Department of Food Science and Engineering, Daegu University)
  • Received : 2015.08.13
  • Accepted : 2015.10.12
  • Published : 2015.12.31
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Abstract

The feasibility of incorporating Hallabong powder (HP) as a value-added food ingredient into convenient food products was investigated using yanggaeng as a model system. HP was incorporated into yanggaeng at amounts of 0, 2, 4, 6, and 8% (w/w) based on total weight of cooked white beans and HP. pH level decreased while soluble solid content increased significantly with increasing levels of HP (P<0.05), whereas moisture content was not directly affected by level of HP incorporation. In terms of color, lightness decreased while redness and yellowness increased significantly (P<0.05) with increasing levels of HP. Hardness increased significantly when HP content exceeded 4% in the formulation (P<0.05). ABTS and DPPH radical scavenging activities were significantly elevated by HP addition, and they increased significantly as HP concentration increased in the formulation (P<0.05). Finally, consumer acceptance test indicated that the highest levels of HP incorporation (8%) had an adverse effect on general consumer preferences. In contrast, yanggaeng with moderate levels of HP (2%) is recommended based on its overall scores to take advantage of the antioxidant properties of HP without sacrificing consumer acceptability.

한라봉 분말 대체량을 0~8%로 달리하여 양갱을 제조한 후 물리 화학적 품질 특성, 항산화 활성 및 소비자 기호도를 조사하였다. 한라봉 분말의 첨가량이 증가함에 따라 양갱의 pH는 유의적으로 감소한 반면 가용성 고형분은 유의적으로 증가하였고(P<0.05), 수분 함량에는 직접적인 영향을 미치지 않는 것으로 나타났다. 한라봉 분말이 첨가될수록 명도($L^*$)는 감소한 반면 적색도($a^*$)와 황색도($b^*$)는 유의적으로 증가하였다(P<0.05). 경도는 대조군이 16.51 N으로 가장 낮았고 한라봉 분말의 첨가량이 증가할수록 단계적인 유의적 증가 경향을 보였으나(P<0.05), 대조군과 2% 첨가군 사이에서는 유의적인 차이가 나타나지 않았다(P>0.05). 부재료의 첨가량이 증가함에 따라 유리기에 수소 원자를 공여함으로써 유리기를 제거하는 작용을 하는 플라보노이드의 함량이 증가하여 항산화 활성을 나타내는 DPPH와 ABTS radical 소거능이 유의적으로 증가하는 경향을 나타내었으며(P<0.05), 두 지표 간 높은 상관관계가 보였다. 소비자 기호도 검사 결과 양갱의 관능적 품질을 최대한 유지하면서 한라봉 분말의 항산화성 이점을 최대한 활용하기 위한 적정 첨가 농도는 2%가 가장 적합한 것으로 판단된다.

Keywords

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