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http://dx.doi.org/10.9799/ksfan.2021.34.3.302

Quality Characterization of Yanggaeng with Rice Germ Powder  

Eom, Hyun-Ju (Chungcheongbukdo Agricultural Research and Extension Services)
Kang, Hye Jeong (Chungcheongbukdo Agricultural Research and Extension Services)
Kwon, Nu Ri (Chungcheongbukdo Agricultural Research and Extension Services)
Yoon, Hyang-Sik (Chungcheongbukdo Agricultural Research and Extension Services)
Kim, In Jae (Chungcheongbukdo Agricultural Research and Extension Services)
Kim, Youngho (Chungcheongbukdo Agricultural Research and Extension Services)
Song, Yong-sup (Chungcheongbukdo Agricultural Research and Extension Services)
Publication Information
The Korean Journal of Food And Nutrition / v.34, no.3, 2021 , pp. 302-309 More about this Journal
Abstract
This study examined the quality characteristics of yanggaeng with rice germ; it was incorporated into yanggaeng at different levels (containing 5% rice germ, 10% rice germ, 15% rice germ, and 20% rice germ) based on the total weight of red bean extracts. For analyzing the quality characteristics of yanggaeng, moisture content, hardness, color, antioxidant activity, total polyphenol content, reducing sugar, and vitamin E were determined. There was no significant difference in the moisture content and hardness except in the control. For color, lightness and yellowness of yanggaeng increased as the concentration of the powder was increased, whereas there was no significant difference in redness. As the rice germ powder was increased, total polyphenol content and antioxidant activity increased significantly, whereas reducing sugar decreased. Especially, total vitamin E, including isomers, increased as the concentration of the powder increased from 0.41 mg/100 g to 4.03 mg/100 g. Therefore, it could be possible to develop processed products with functional snack for yanggaeng prepared by adding 10% rice germ.
Keywords
quality characterization; yanggaeng; rice germ;
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Times Cited By KSCI : 3  (Citation Analysis)
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