Browse > Article
http://dx.doi.org/10.9799/ksfan.2014.27.5.906

Quality Characteristics of Yanggaeng containing Pomegranate (Punica granatum) Powder  

Gil, Na-Young (Dept. of Food Science and Technology, Chungnam National University)
Kim, Hye-Ri (Dept. of Food Science and Technology, Chungnam National University)
Park, Jong-Min (Dept. of Food Science and Technology, Chungnam National University)
Kim, San-Seong (Dept. of Food Science and Technology, Chungnam National University)
Lee, Eui-Seok (Dept. of Food Science and Technology, Chungnam National University)
Hong, Soon-Taek (Dept. of Food Science and Technology, Chungnam National University)
Publication Information
The Korean Journal of Food And Nutrition / v.27, no.5, 2014 , pp. 906-913 More about this Journal
Abstract
The purpose of this study was to investigate the quality characteristics of white bean based Yanggaeng containing various levels of pomegranate powder (0, 2, 4 and 8%, w/w). The pH values of Yanggaeng containing pomegranate powder were found to decrease when increasing the amount of pomegranate powder. However, moisture and sugar contents were increased (p<0.05). For color values, both L and b values were reduced by increasing the amount of pomegranate powder, while a values were increased significantly (p<0.05). In textural properties, the addition of pomegranate powder resulted in the increase of hardness, chewiness and gumminess, while cohesiveness and springiness decreased. Antioxidant activities, evaluated by DPPH radical scavenging capacity, and total phenolic substances content increased when increasing the amount of pomegranate powder. Results of descriptive analysis showed that by increasing the amount of pomegranate powder, some attributes such as the intensity of the flavor, sourness, hardness and chewiness increased (p<0.05), but there was no statistically significant difference in sweetness. In a preference test, Yanggaeng containing 4% pomegranate powder appeared to be the most preferred for all attributes tested including overall acceptability. It was concluded that Yanggaeng containing pomegranate can be prepared with good sensory properties and antioxidant activities, and the addition of 4% pomegranate powder was found to be ideal.
Keywords
pomegranate; Yanggaeng; quality characteristics; antioxidant activities; preference test;
Citations & Related Records
Times Cited By KSCI : 31  (Citation Analysis)
연도 인용수 순위
1 Kim HY. 2010. Effect of pomegranate powder on the quality of rice Dasik. Korean J Community Living Science 21:529-537   과학기술학회마을
2 Kim JS. 2008. 200 Kinds of Health Food. pp.228-229. Academy book Inc
3 Kim JY, Park GM. 2006. Quality characteristics and shelf-life of tofu coagulated by fruit juice of pomegranate. Korean J Food Culture 21:644-652
4 Kim YJ, Kim HJ, Kim JW, Youn KS. 2010. Physicochemical and sensory characteristics of fructo-, isomalto-, galactooligosaccharides on Yanggaeng. J Xiamen Univ (Nat Sci) 8:5-10
5 Ko SH, Park JH, Yoo SS. 2008. Quality characteristics of Seockryu pyun added pomegranate juice and pomegranate concentrate. Korean J Food Cookery Sci 24:722-728   과학기술학회마을
6 Ku SK, Choi HY. 2009. Antioxidant activity and quality characteristics of red ginseng sweet jelly (Yanggaeng). Korean J Food Cookery Sci 25:219-226   과학기술학회마을
7 Kum EJ, Kwon DH, Shin HS. 2010. Analysis of estrogen on pomegranate extract by solid phase extraction and liquid chromatography tandem mass spectrometry. J Fd Hyg Safety 25:79-82   과학기술학회마을
8 Lee JH, Choi JI. 2014. Effect of addition of pomegranate powder on the physicochemical and sensory qualities of cookies. Food Eng Prog 18:20-24   DOI
9 Lee YH, Hyun SH, Choung SY. 2006. Effet of singled and mixed pomegrante on postmenopausal symptoms in overiectomized rats. Yakhak Hoeji 50:177-183
10 Melgarejo P, Salazar DM, Artes F. 2000. Organic acids and sugars composition of harvested pomegranate fruits. Eur Food Res Technol 211:185-190   DOI   ScienceOn
11 Mery DY, Ira G, Igal BI, Zohar K, Doron H, Rachel A. 2010. Color, sugars and organic acids composition in aril juices and peel homogenates prepared from different pomegranate accessions. J Agric Food Chem 58:4342-4352   DOI
12 Park KT, Baek JO, Chun SS. 2009a. Development of Gochujang sauce added concentrated pomegranate juice. Korean J Culinary Res 15:47-55   과학기술학회마을
13 Park KT, Kim DW, Sin TS, Shim SY, Kim MY, Chun SS. 2009b. The effects of pomegranate extracts on the growth inhibition against HepG-2 liver cancer cells and antioxidant activities. Korean J Culinary Res 15:120-127   과학기술학회마을
14 Park ML, Byun GI. 2005. Quality characteristics of pine mushroom Yanggaeng prepared by different addition or frozen pine mushroom according to different pre-treatment. Korean J Food Culture 20:738-743   과학기술학회마을
15 Park ML, Kim MH. 2008. Effects of Punica granatum L. extracts on serum lipids level in ovariectomized rats. J Life Sci 18:46-51   과학기술학회마을   DOI
16 Park YO, Choi JH, Choi JJ. 2011. Physicochemical characteristics of Yanggaeng with pear juice and dried pear powder added. Korean J Food Preserv 18:692-699   과학기술학회마을   DOI   ScienceOn
17 Pyo SJ, Joo NM. 2011. Optimization of Yanggaeng processing prepared with mulberry juice. Korean J Food Cookery Sci 26:283-294   과학기술학회마을
18 Seo HM, Lee JH. 2013. Physicochemical and antioxidant properties of Yanggaeng incorporated with black sesame powder. J Korean Soc Food Sci Nutr 42:143-147   과학기술학회마을   DOI   ScienceOn
19 Shim SM, Choi SW, Bae SJ. 2001. Effects of Punica granatum L. fractions on quinone reductase induction and growth inhibition on several cancer cells. J Korean Soc Food Sci Nutr 30:80-85
20 Shin SR, Shin S, Shin GM. 2008. Quality characteristics of white pan bread by pomegranate with added pomegranate powder. Korean J Food Nutr 21:492-498   과학기술학회마을
21 Tezcan F, Gultekin-Ozguven M, Diken T, Ozcelik B, Erim FB. 2009. Antioxidant activity and total phenolic, organic acid and sugar content in commercial pomegranate juices. Food Chem 115:873-877   DOI   ScienceOn
22 Yae MJ, Lee GH, Nam KH, Jang SY, Woo SM, Jeong YJ. 2007. Establishment of quality control standardization for pomegranate vinegar. J Korean Soc Food Sci Nutr 36:1425-1430   과학기술학회마을   DOI
23 Choi EJ, Kim SI, Kim SH. 2010. Quality characteristics of Yanggaeng by the addition of green tea powder. J East Asian Soc Dietary Life 20:415-422   과학기술학회마을
24 AOAC. 1990. Official Methods of Analysis. 15th edition. pp. 1017-1918. Association of Official Analytical Chemist
25 Armisen R, Galatas F. 2000. Agar. In Handbook of Hydrocolloids. Phillips GO, Williams PA eds. pp94-96. CRC Press
26 Aviram M, Rosenbalt M, Gaitini D, Niteckiet S, Hoffmanc A, Dornfeldd L, Volkovaa N, Pressera D, Attiasa J, Likerd H, Hayeka T. 2004. Pomegranate juice consumption for 3 years by patients with carotid artery stenosis reduces common carotid intima-media thickness, blood pressure and LDL oxidation. Clin Nutr 23:423-433   DOI   ScienceOn
27 Cha MA, Chung HJ. 2013. Quality characteristics of Yanggaeng supplemented with freeze-dried Citrus mandarin power. Korean J Food Culture 25:488-494
28 Cho Y, Choi MY. 2009. Quality characteristics of jelly containing added pomegranate powder and Opuntia humifusa powder. Korean J Food Cookery Sci 25:134-142   과학기술학회마을
29 Choi HY. 2013. Antioxidant activity and quality characteristics of mung bean starch gel prepared with persimmon powder. Korean J Food Nutr 26:638-645   과학기술학회마을   DOI
30 Choi IK, Lee JH. 2013. Quality characteristics of Yanggaeng incorporated with mugwort powder. J Korean Soc Food Sci Nutr 42:313-317   과학기술학회마을   DOI   ScienceOn
31 Dewanto V, Wu X, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J Agric Food Chem 50:4959-4964   DOI   ScienceOn
32 Gil MI, Tomas-Barberan FA, Hess-Pierce B, Holcroft DM, Kader AA. 2000. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. J Agric Food Chem 48:4581-4589   DOI   ScienceOn
33 Halvorsen BL, Holte K, Myhrstad MC, Barikmo I, Hwattum E, Remberg SF, Wold AB, Haffner K, Baugerod H, Andersen LF, Moskaug JO, Jacobs DR, Blomhoff R. 2002. A systematic screening of total antioxidants in dietary plants. J Nutr 132:461-471
34 Han EJ, Kim JM. 2011. Quality characteristics of Yanggaeng prepared with different amounts of ginger powder. J East Asian Soc Dietary Life 21:360-366   과학기술학회마을
35 Jin SY. 2011. Study on antioxidant activities of extracts from different parts of Korean and Iranian pomegranates. J Korean Soc Food Sci Nutr 40:1063-1072   과학기술학회마을   DOI   ScienceOn
36 Han JM, Chung HJ. 2013. Quality characteristic of Yanggaeng added with blueberry powder. Korean J Food Preserv 20: 265-271   DOI   ScienceOn
37 Hwang ES, Lee YJ. 2013. Quality characteristics and antioxidant activities of Yanggaeng with aronia juice. J Korean Soc Food Sci Nutr 42:1220-1226   과학기술학회마을   DOI   ScienceOn
38 Jeon MR, Kim MH, Son CW, Kim MR. 2009. Quality characteristics and antioxidant activity of calcium-added garlic Yanggaeng. J Korean Soc Food Sci Nutr 38:195-200   과학기술학회마을   DOI
39 Kim AJ, Han MR, Lee MR. 2012. Antioxidative capacity and quality characteristics of Yanggaeng using fermented red ginseng for the elderly. J East Asian Soc Dietary Life 25: 83-89   과학기술학회마을   DOI   ScienceOn
40 Kim AJ, Lee SH, Jung EK. 2013. Quality characteristics of Yanggaeng with white, red and black ginseng powder. J East Asian Soc Dietary Life 23:78-84   과학기술학회마을
41 Kim AR, Kang ST, Jeong E, Lee JJ. 2014. Effects of pamie leaf according to drying methods on antioxidant activity and growth inhibitory effects of cancer cells. J Korean Soc Food Sci Nutr 43:682-689   DOI
42 Kim BH, Eun JB. 2012. Physicochemical and sensory characteristics of Makgeolli with pomegranate (Punica granatum L.) juice concentrate added. Korean J Food Sci Technol 44:417-421   과학기술학회마을   DOI   ScienceOn