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http://dx.doi.org/10.9799/ksfan.2017.30.1.001

Effect of Aged Garlic Extract on the Antioxidant Activities and Quality Characteristics of Yanggaeng  

Jeong, Yun Sook (Dept. of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration)
Lee, Sang Hoon (Dept. of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration)
Seong, Eun Jin (Dept. of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration)
Cho, Soo-muk (Dept. of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration)
Song, Jin (Dept. of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration)
Hwang, Kyung-A (Dept. of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration)
Noh, Geon Min (Dept. of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration)
Hwang, In Guk (Dept. of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration)
Publication Information
The Korean Journal of Food And Nutrition / v.30, no.1, 2017 , pp. 1-8 More about this Journal
Abstract
This study was performed to investigate the quality characteristics of Yanggaeng, including color, pH, total polyphenol contents, and antioxidant activities, with the addition of aged garlic extract (0, 3, 6, 9 or 12%), aged at low temperatures. Among the color characteristics, the lightness value decreased, and the redness and yellowness values increased, proportional to the amount of garlic extract concentrate added to Yanggaeng. The pH of Yanggaeng significantly (p<0.05) decreased according to the amount of aged garlic extract added. Total phenol contents of control (0% aged garlic extract added Yanggaeng) was the lowest, followed by 3, 6, 9, 12% aged garlic extract added to Yanggaeng (88.15, 118.39, 156.91, 208.79 mg/g, respectively). Antioxidant activities, such as DPPH and ABTS radical scavenging activity, significantly increased with increase in the aged garlic extract concentration. In the sensory evaluation for Yanggaeng, 6% aged garlic extract added to Yanggaeng had the highest score in taste, flavor, and overall acceptance. Based on these results, it is suggest that the addition of 6% aged garlic extract to Yanggaeng can be developed as a product for the elderly.
Keywords
Yanggaeng; characteristics; antioxidant activity; aged garlic;
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Times Cited By KSCI : 25  (Citation Analysis)
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