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A Study of the Quality Characteristics of Yanggaeng Supplemented with Codonopsis lanceolata Traut (Benth et Hook)  

Kim, Myung-Hee (Dept. of Food Service & Culinary Management, Kyonggi University)
Chae, Hyun-Seok (Dept. of Hotel Culinary Art, Songho College)
Publication Information
Journal of the East Asian Society of Dietary Life / v.21, no.2, 2011 , pp. 228-234 More about this Journal
Abstract
This study investigated the anti-oxidation activities of fresh Codonopsis lanceolata Traut (Benth et Hook) and red beans, and also the quality properties of fresh Codonopsis lanceolata Yanggaeng to which raw Codonopsis lanceolata Traut (Benth et Hook) was added. The DPPH free radical scavenging activities of fresh Codonopsis lanceolata Traut (Benth et Hook) and red beans were 31.42% and 37.98%, respectively. Thus, that of red beans was rather the total polyphenol contents of fresh Codonopsis lanceolata Traut (Benth et Hook) and red beans were 5.74 mg/g and 4.14 mg/g respectively, and the total flavonoid contents of fresh Codonopsis lanceolata Traut (Benth et Hook) and red beans were 5.07 mg/g and 1.29 mg/g respectively. As higher amounts of Codonopsis lanceolata Traut (Benth et Hook) were added to Yanggaeng, the water content in the Yanggaeng continued to increase. Preferences were in the following order: 21%>12%>28%>7%>0%, and it was found that the optimal level for addition of fresh Codonopsis lanceolata Traut (Benth et Hook) was between 12% and 21%. It was also shown that adjusting the amount of ingredients or agar would improve the product quality.
Keywords
Codonopsis lanceolata Traut (Benth et Hook); Yanggaeng; red bean; DPPH;
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Times Cited By KSCI : 16  (Citation Analysis)
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