Browse > Article

Quality Characteristics of Yanggeng Made with Various Sweeteners  

Kim, Hyun-Ah (Dept. of Food Service Management, Kyung Hee University)
Lee, Kyung-Hee (Dept. of Food Service Management, Kyung Hee University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.22, no.6, 2012 , pp. 818-825 More about this Journal
Abstract
The effects of sweeteners(fracto-oligosaccharide: xylitol: erythritol: stevioside) as alternative ingredients to sugar on the characteristics of yanggeng were investigated. The relative sweetners of fracto-oligosaccharide, xylitol, erythritol and stevioside to a 25% sugar solution were found to be 25%, 25%, 22.5% and 0.25% respectively. Sensory evaluation to compare yanggeng made using fracto-oligosaccharide, xylitol, erythritol and stevioside to a 100% sugar yanggeng revealed that they differed by 37.5%, 37.5%, 33.75% and 0.75% respectively highlight. The viscosity of yanggeng differed depending on the type of sweetener used. Sugar contents(°Brix) were the highest in sugar. The moisture contents were the highest in yanggeng made with 0.75% stevioside, while the hardness, adhesiveness, chewiness and gumminess were highest in that made with 33.75% erythritol. The springiness was highest in yanggeng made with 37.5% fracto-oligosaccharide, while the cohesiveness was highest in that made with 37.5% xylitol, and the L-values, b-values and a-values were lowest in yanggeng made with 25% sugar. Sensory evaluation, revealed that the overall preference was highest for yanggeng made with 37.5% fracto-oligosaccharide and xylitol.
Keywords
Yanggeng; sweeteners; sugar contents; moisture contents; texture;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 송주은, 현영희, 변진원, 백승희, 김종욱, 전기수, 김미정 (2010) 최신 조리원리. 백산, 서울. pp 273-277.
2 오성훈, 최희숙 (2002) 감미료 핸드북. 효일, 서울. p 75, 76, 115, 116, 117, 119, 138, 195, 196, 312.
3 유영상, 이윤희 (2000) 식품 및 조리원리. 광문각, 서울. pp 123-125.
4 Ahn JJ, Kim DW (2010) Characteristics of yanggeng supplemented by deer antler extract. The Journal of Applied Oriental Medicine 10: 1-7.
5 Choi PS (1989) A boastful nation food. North Korea Food. Hanmadang, Seoul. p 424.
6 Choi YJ, Kim KO (1990) Replacement of sucrose with other sweeterner in sponge cakes. Korean J Soc Food Sci 6: 59-65.
7 Goossen J, Roeper H (1996) Erythritol: a new sweetener. Confect Product 62: 44-47.
8 Han EJ, Kim JM (2012) Quality characteristics of yanggaeng prepared with different amounts of ginger powder. J East Asian Soc Dietary Life 21: 360-366.
9 Hess A, Setser CS (1983) Alternative systems for sweetening layer cake using aspartame with and without fructose. Cereal Chem 60: 337-341.
10 Hitaka H (1990) Functions of fructooilgosaccarides. Food Sci Industry 27: 103-109.
11 Kim AJ (2012) Quality characteristics of yanggeng prepared with different concentrations of mulberry fruit syrup. J East Asian Soc Dietary Life 22: 62-67.
12 Kim IC (1999) Manufacture of citron jelly using the citronextract. J Korean Soc Food Sci Nutr 28: 396-402.
13 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.
14 Kim YJ, Kim HJ, Kim JW, Yoon KS (2010) Physicochemical and sensory characteristics of fructo-, isomalto-, and galactooligosaccharides on yanggeng. 大邱카톨릭大學敎自然科學 硏究論文集8: 5-10.
15 Lee KA, Lee YJ, Lee SY (1999) Effects of oligosaccharides on physical, sensory and textural characteristics of sponge cake. J Korean Soc Food Sci Nutr 28: 547-553.
16 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.   DOI
17 Lee SJ (2012) Original Articles : Antioxidative capacity and quality characteristics of yanggaeng using fermented red ginseng for the elderly. Korean J Food & Nutr 25: 83-89.   DOI
18 Park BH (2007) Physiconchemical properties of jujube paste and quality characteristics of yanggeng jujube paste. MS Thesis Sejong University, Seoul. pp 10-16.
19 Park HJ, Kim HA, Lee KH (2008) A cross-cultural study of the awareness and the preference on sweet taste among the northeast asians. East Asian Soc Dietary Life 18: 893-898.
20 Pong L, Johnson JM, Barneau WE, Stewart DL (1991) Evaluation of alternative fat and sweetener systems in cupcakes. Cereal Chem 68: 552-555.
21 Ronda F, Gómez M, Blanco CA, Caballero PA (2005) Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes. Food Chem 90: 549-555.   DOI   ScienceOn
22 Yoon JY, Kim HS (2003) Effect of xylitol and erythritol on the quality characteristics of Yuza tea. Korean J Soc Food Cookery Sci 19: 737-744.