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Characteristics of Yanggaeng with Lotus Root and Omija  

Park Sung Hye (Department of Herbal Resources, Professional Graduate School of Oriental Medicine, Wonkwang University)
Hyun Joong Soon (Lotus Root & Legume Research Institute)
Park Sung Jin (Department of Bio-food, Hallym College)
Han Jong Hyun (Department of Herbal Resources, Professional Graduate School of Oriental Medicine, Wonkwang University)
Publication Information
Journal of Physiology & Pathology in Korean Medicine / v.18, no.5, 2004 , pp. 1437-1442 More about this Journal
Abstract
In this study, lotus root(Nelumbo nucifera G.) and omija(Schizandrae fructus), which have been used in oriental medicine and folks remedy, were examined to apply to functional foods. We prepared yanggaeng with lotus root, sugar, oligosaccharide, agar, omija extract solution and analyzed the nutritional composition(moisture, protein, fat, ash, crude fiber, carbohydrate, free sugar and minerals). Also we investigated texture profile and evaluated sensory characteristics of developed yanggaengs and 8 commercial ones. Potassium and crude fiber contents of yanggaeng with lotus root were higher than the commercial yanggaengs. Cohesiveness, springiness and gumminess of lotus root yanggaeng were the same levels of commercial yanggaengs. Sensory evaluation with the ones, showed that the lotus yanggaeng was more desirable than the commercial ones. Yanggaeng with lotus had good scores in texture profile and sensory evaluation compared with commercial yanggaengs. These results demonstrated that lotus root hadsufficient values to use a foodstuff for yanggaeng.
Keywords
lotus root(Nelumbo nucifera G.); omija(Schizandrae fructus); yanggaeng; texture profile;
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Times Cited By KSCI : 7  (Citation Analysis)
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