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Quality Characteristics of Yanggeng Prepared by Different Ratio of Pumpkin  

최은미 (여수대학교 식품영양학과)
정복미 (여수대학교 식품영양학과)
Publication Information
Korean journal of food and cookery science / v.20, no.2, 2004 , pp. 138-143 More about this Journal
Abstract
This study was performed to investigate the quality characteristics of yanggeng prepared with different ratios of pumpkin. Yanggeng was prepared with three concentrations of pumpkin paste, 87% (sample A), 90%(sample B), and 93%(sample C), to which was added agar, sugar, millet jelly and salt. Proximate composition, Hunter's color, texture profile analysis and sensory evaluation of yanggeng were examined. Lightness of pumpkin yanggeng increased with increasing pumpkin content. In the texture profile analysis, the hardness, cohesiveness and springiness of sample A were significantly higher than those of the other products. The gumminess of sample C was the highest, followed in order by A and B. The tendency of the pumpkin yanggeng to fracture increased with decreasing pumpkin content whereas the elasticity decreased. In the sensory evaluation, the color and taste scores of sample B were significantly higher than those of A and C. Also the overall acceptability of sample B was the highest of the three products.
Keywords
Pumpkin yanggeng; Proximate composition; Hunter's color; Texture; Sensory evaluation;
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