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http://dx.doi.org/10.9799/ksfan.2014.27.6.1014

Antioxidative Capacity and Quality Characteristics of Yanggaeng with Fermented Aged Black Giant Garlic (Allium ampeloprasum L. var. ampeloprasum auct.) Paste  

Park, Cho-Hee (Dept. of Food and Nutrition, Chungnam National University)
Kim, Kyoung-Hee (Dept. of Food and Nutrition, Chungnam National University)
Kim, Na-Young (Dept. of Food Science Nutrition, Joongbu University)
Kim, Sung-Hwan (Dept. of Food Science Nutrition, Joongbu University)
Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University)
Publication Information
The Korean Journal of Food And Nutrition / v.27, no.6, 2014 , pp. 1014-1021 More about this Journal
Abstract
This study was performed to investigate the quality characteristics of the Yanggaeng with the addition of fermented aged black giant garlic paste (FABGGP) such as pH, reducing power, color, texture, total polyphenol, DPPH radical scavenging activity, and sensory acceptability. FABGGP was incorporated into Yanggaeng at 0, 3, 6, 9 and 12%(w/w) weight amounts based on the total weight of cooked white bean and FABGGP. pH decreased significantly with the increasing levels of FABGGP add. Reducing the sugar content increased as the amount of FABGGP increased. In term of color, lightness(L) and yellowness(b) decreased significantly but redness increased with increasing the levels of FABGGP. In the texture analysis, hardness, springiness and gumminess of FABGGP Yanggaeng were lower than those of the control. Total polyphenol content and 1,1-di-phenyl-1-picrylhydrazyl (DPPH) radical scavenging activity significantly increased as the FABGGP concentration increased in the formulation, The results of the sensory test showed that Yanggaeng with 6% FABGGP had the highest score in color, overall preference and chewiness. Based on these results, it is suggested that Yanggaeng with up to 6% added FABGGP can be developed as products without adverse effects on the sensory characteristics.
Keywords
fermented aged black giant garlic; Yanggaeng; characteristics; antioxidant activity;
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