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Quality Characteristics of Yackwa added with Mulberry Concentrate  

Shin, Suk-Kyung (Dept. of Food & Nutrition, Chungnam National University)
Kim, Hyun-Jeong (Dept. of Food & Nutrition, Chungnam National University)
Kim, Mee Ree (Dept. of Food & Nutrition, Chungnam National University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.24, no.1, 2014 , pp. 136-142 More about this Journal
Abstract
The purpose of this study was to evaluate the quality characteristics of Yackwa added with mulberry concentrate (0, 1, 2, 3%). The sugar concentration ($^{\circ}Brix$) and reducing sugar content (%) increased with higher amount of mulberry concentrate. As the concentration of mulberry concentrate increased, the puffing and oil absorption ratio of Yackwa also increased. Hardness of Yackwa added with mulberry concentrate was lower than that of control. The antioxidant activity as measured by DPPH radical scavenging activity of mulberry concentrate increased with higher mulberry concentrate amount. The sensory results showed that overall preference scores of Yackwa added with mulberry concentrate were higher than that of control. These results suggest that the optimum amount of mulberry concentrate added to Yackwa is 3%.
Keywords
Mulberry concentrate; yackwa; quality characteristics; antioxidant activity;
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Times Cited By KSCI : 18  (Citation Analysis)
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