Browse > Article
http://dx.doi.org/10.9799/ksfan.2018.31.6.883

Quality Characterization of Yanggaeng added with Jujube Extracts  

Yoon, Hyang-Sik (Chungcheongbukdo Agricultural Research and Extension Services)
Jeong, Eun Ji (Chungcheongbukdo Agricultural Research and Extension Services)
Kwon, Nu Ri (Chungcheongbukdo Agricultural Research and Extension Services)
Kim, Ik Jei (Chungcheongbukdo Agricultural Research and Extension Services)
Hong, Seong Taek (Chungcheongbukdo Agricultural Research and Extension Services)
Kang, Hyo-Jung (Chungcheongbukdo Agricultural Research and Extension Services)
Eom, Hyun-Ju (Chungcheongbukdo Agricultural Research and Extension Services)
Publication Information
The Korean Journal of Food And Nutrition / v.31, no.6, 2018 , pp. 883-889 More about this Journal
Abstract
This study was carried out to investigate the quality characteristics of yanggaeng added with jujube extracts. The jujube extracts were incorporated into yanggaeng at different levels (containing 25%, 50%, 75%, and 100% jujube extracts) based on the total weight of water. To analyze the quality characteristics in the manufacture of yanggaengs, pH, moisture content, density of dough, height, specific volume, baking loss, texture, color, antioxidant activity, total polyphenol content, and sensory test were determined. As the content of jujube powder increased, the pH of yanggaengs decreased but the acidity increased. There was no significant difference in the moisture content depending on the addition of jujube extracts. The color, lightness and redness of yanggaengs decreased as the concentration of the extract increased, whereas the yellowish color increased. As the jujube extracts content increased, total polyphenol content, antioxidant activity, reducing sugar and total tannins significantly increased. The yanggaeng contains jujube extract with acceptable sensory properties, such as color, sweet taste, and overall acceptability, which could be integrated into yanggaengs to meet the taste and functional needs of the consumers.
Keywords
quality characterization; yanggaeng; jujube;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
연도 인용수 순위
1 Kim YJ. 2010. Antioxidant and anticancer effect of dried jujube sarcocarp, seed and leaf extracted with different solvents. Daegu Haany Univ. Daegu. Korea
2 Abdoul-Azize S. 2016. Potential benefits of jujube (Zizyphus lotus L.) bioactive compounds for nutrition and health. J Nutr Metab 2867470
3 Agriculture and Forestry Information System. 2018. Management search service. Available from https://uni.agrix.go.kr [cited 8 November 2018]
4 Ahn JB, Kim DS, Choi SH, Park ML, Kim HR, Lee SH. 2012. Development of teriyaki sauce added with jujube concentrate (Ziziphus jujube Miller) extracts. Culin Sci Hos Res 18:239-251
5 Al-Reza SM, Yoon JI, Kim HJ, Kim JS, Kang SC. 2010. Anti-inflammatory activity of seed essential oil from Zizyphus jujuba. Food Chem Toxicol 48:639-643   DOI
6 Gao QH, Wu CS, Yu JG, Wang M, Ma YJ, Li CL. 2012. Textural characteristic, antioxidant activity, sugar, organic acid and phenolic profiles of 10 promising jujube (Ziziphus jujube Mill.) selections. J Food Sci 77:1218-1225   DOI
7 Gao QH, Wu CS, Wang M. 2013. The Jujube (Ziziphus jujuba Mill.) fruit: A review of current knowledge of fruit composition and health benefits. J Agric Food Chem 61:3351-3363   DOI
8 Hong JY, Nam HS, Shin SR. 2010. Changes on the antioxidant activities of extracts from the Ziziphus jujube Miller fruits during maturation. Korean J Food Preserv 17:712-719
9 Hong JY, Nam HS, Shin SR. 2012. Physicochemical properties of ripe and dry jujube (Ziziphus jujuba Miller) fruits. Korean J Food Preserv 19:87-94   DOI
10 Hwang ES, Lee YJ. 2013. Quality characteristics and antioxidant activities of yanggaeng with aronia juice. J Korean Soc Food Sci Nutr 42:1220-1226   DOI
11 Jang GY, Kim HY, Lee SH, Kang YR, Hwang IG, Woo KS, Kang TS, Lee JS, Jeong HS. 2012. Effects of heat treatment and extraction method on antioxidant activity of several medicinal plants. J Korean Soc Food Sci Nutr 41:914-920   DOI
12 Jhee OH. 2016. Quality characteristics of the yanggaeng made by chestnut powder. Culin Sci Hos Res 22:182-191
13 Kim EJ, Lee JH. 2012. Qualities of muffins made with jujube powder. J Korean Soc Food Sci Nutr 41:1792-1797   DOI
14 Kim IH, Jeong CH, Park SJ, Shim KH. 2011. Nutritional components and antioxidative activities of jujube (Zizyphus jujuba) fruit and leaf. Korean J Food Preserv 18:341-348   DOI
15 Kim KH, Kim YS, Koh JH, Hong MS, Yook HS. 2014. Quality characteristics of Yanggaeng added with tomato powder. J Korean Soc Food Sci Nutr 43:1042-1047   DOI
16 Kim MJ, Choi JE, Lee JH. 2014. Quality characteristics of cookies added with jujube powder. Korean J Food Preserv 21:146-150   DOI
17 Kim MJ, Chung HJ. 2017. Quality characteristics and antioxidant activities of yanggaeng added with Pleurotus eryngii powder. J East Asian Soc Diet Life 27:69-77   DOI
18 Lee JA. 2017. Quality characteristics of yanggaeng added with Chrysanthemum zawadskii powder. Culin Sci Hos Res 23: 117-125
19 Lee SR, Lim JY, Kim MR. 2017. Antioxidant activities and quality characteristics of Yanggeng added with aged black chestnut inner shell. Korean J Food Preserv 24:303-311   DOI
20 Lee YJ, Oh YJ, Kim HR, Hwang ES. 2017. Quality characteristics of yanggaeng with ginseng paste. Korean J Food Nutr 30:1341-1347
21 Luchsinger WW, Cornesky RA. 1962. Reducing power by the dinitrosalicylic acid method. Anal Biochem 4:346-347   DOI
22 Choi KS. 1990. Changes in physiological and chemical characteristics of jujube fruits (Zizyphus jujuba Miller) var. Bokjo during maturity and postharvest ripening. J Resour Develop 9:47-53
23 Choi Y, Kim MH, Shin JJ, Park JM, Lee J. 2003. The antioxidant activities of the some commercial teas. J Korean Soc Food Sci Nutr 32:723-727   DOI
24 Duval B, Shetty K. 2001. The stimulation of phenolics and antioxidant activity in pea (Pisum sativam) elicited by genetically transformed anise root extract. J Food Biochem 25:361-377   DOI
25 Kim AN, Park SH, Jung HA. 2014. Antioxidant activity of jujube and curd yogurt addition to jujube. Korean J Food Nutr 27:331-338   DOI
26 Kim DY, Yoo SS. 2017. Quality characteristics and antioxidant activities of cookies added with Gochujang. J East Asian Soc Diet Life 27:148-158   DOI
27 Na YJ, Lee JH. 2014. Physicochemical and antioxidant properties of yanggaeng with Cynanchi wilfordii radix powder. J Korean Soc Food Sci Nutr 43:1954-1958   DOI
28 Namgung R, Park SA, An SJ, Lee YH, Kim HS, Lee GY, Seong JH, Chung HS. 2014. Processing and quality characteristics of salad dressing using jujube puree. Korean J Food Preserv 21:187-192   DOI
29 O H, Song KY, Zhang Y, Jung KY, Kim YS. 2017. Effect of chia (Salvia hispanica L.) seeds on quality properties of Yanggang. Korean J Food Nutr 30:236-242   DOI
30 Park CH, Kim KH, Yook HS. 2014. Free radical scavenging ability and quality characteristics of yanggaeng combined with grape juice. Korean J Food Nutr 27:596-602   DOI
31 Park JH, Chung JE, Kang HJ, Oh HK, Lee KH, Kim YH, Yoon GM, Eom HJ. 2017. Nutritional compositions and physiochemical properties of domestic jujube (Zizyphus jujube Miller) varieties. Korean J Food Nutr 30:841-846
32 Park YK, Kim JH. 2016. Antioxidant activity, total phenolics, vitamin C and sugar content during fruit ripening of five different jujube cultivars. Korean J Plant Res 29:539-546   DOI
33 Park YO, Choi JH, Choi JJ, Yim SH, Lee HC, Yoo MJ. 2011. Physicochemical characteristics of yanggeng with pear juice and dried pear powder added. Korean J Food Preserv 18:692-699   DOI
34 Yagi A, Koda A, Inagaki N, Haraguchi Y, Noda K, Okamura N, Nishioka I. 1981. Studies on the constituents of Zizyphi fructus IV. Isolation of an anti-allergic component, ethyl ${\alpha}$-D-fructofuranoside from EtOH extract of Zizyphi fructus. J Pharm Soc Jpn 101:700-707   DOI
35 Zhang Q, Shen G, Wang S, Zhu E, Zhou G. 2010. Identification of pigments from jujube fruit skin. Agricul Sci Technol 11:110-112