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Quality Characteristics of Yanggaeng by the Addition of Green Tea Powder  

Choi, Eun-Jeong (Dept. of Culinary & Foodservice Management, Sejong University)
Kim, Sun-Im (Dept. of Culinary & Foodservice Management, Sejong University)
Kim, Sang-Hee (Dept. of Culinary & Foodservice Management, Sejong University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.20, no.3, 2010 , pp. 415-422 More about this Journal
Abstract
This study was performed to investigate the quality characteristics of yanggeng added with Green Tea Powder. The yanggeng was prepared with Green Tea Powder, Agar, Sugar and Salt. The yanggeng is made with various levels (0, 2, 4, 6, 8%) of gree tea powder added. Hunter's color value, texture profile analysis, and sensory characteristics of gree tea powder Yanggeng were examined. The addition of gree tea powder has tendency to increase the water content of yanggeng. As the content of gree tea powder increased, the lightness (L) and redness (a) decreased. In texture profile analysis, hardness decreased with increasing gree tea powder content. Cohesiveness and springiness didn't showed significant differences according to amount of gree tea powder. The results of the sensory evaluation showed that the sweetness, softness and overall acceptability were the highest scores at yanggeng containing 4% level of gree tea powder. In conclusion, the result shows that the yanggeng with 4% of gree tea powder is the best.
Keywords
Gree tea powder; yanggaeng; hardness; textural; overall acceptability;
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Times Cited By KSCI : 15  (Citation Analysis)
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