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http://dx.doi.org/10.17495/easdl.2017.2.27.1.69

Quality Characteristics and Antioxidant Activities of Yanggaeng added with Pleurotus eryngii Powder  

Kim, Mee-Jin (Dept. of Food Science & Nutrition, Daejin University)
Chung, Hai-Jung (Dept. of Food Science & Nutrition, Daejin University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.27, no.1, 2017 , pp. 69-77 More about this Journal
Abstract
This study investigated the quality characteristics and antioxidant activities of Yanggaeng prepared with different ratios of Pleurotus eryngii powder: 0, 3, 6, and 9%. According to the results, the moisture content and pH increased with the addition of Pleurotus eryngii powder, but the Brix decreased. As the amount of Pleurotus eryngii powder increased, the lightness (L) increased, while the redness (a) and yellowness (b) decreased. The hardness of the control groups was lower than the Pleurotus eryngii powder groups. The total polyphenol content was influenced by the addition of Pleurotus eryngii powder. As the amount of Pleurotus eryngii powder increased, DPPH, reducing power, and metal chelating effect increased significantly. The results of a consumer acceptance test showed no significant differences in color between the controls and two groups (3% and 6%), and no significant differences in smell, taste, and overall acceptability between the controls and groups with 3% Pleurotus eryngii powder. Therefore, up to 3% Pleurotus eryngii powder can be incorporated into Yanggaeng to improve the quality and antioxidant potential.
Keywords
Pleurotus eryngii; Yanggaeng; hardness; antioxidant activity;
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Times Cited By KSCI : 30  (Citation Analysis)
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