Browse > Article

Quality Characteristics of the Yanggeng made by Crataegi fructus Extracts  

Kim, Seong-Su (Dept. of Culinary Science, Honam University)
Publication Information
Culinary science and hospitality research / v.21, no.1, 2015 , pp. 225-234 More about this Journal
Abstract
The objective of this study is to investigate the quality characteristics of yanggeng prepared with different amounts of Crataegi fructus extracts(CFE; 0, 5, 10, 15, 20). Increasing the amount of CFE in the yanggeng tended to increased the moisture and acidity, while it decreased the level of pH. In chromaticity determination, the values of lightness(L) and yellowness(b) showed a decrease. However, the value of redness(a) increased by increasing levels of CFE. In addition, hardness increased by increasing levels of CFE. Although regarding texture profile analysis, hardness and springiness of yanggeng were increased, adhesiveness and cohesiveness of yanggeng were decreased. Cohesiveness shown similar result compared to the control and CFE added treatments. The sensory evaluation indicated that CFE 15 showed the best preference in color, taste, texture, flavor, and overall acceptance. Based on these results, 15% should be recommended as a optimum level of CFE to be added for the preparation of yanggeng. And these results suggest that CFE may be a useful ingredient in yanggeng for improvement of the quality.
Keywords
Crataegi fructus extracts; yanggeng; quality characteristics; sensory evaluation; TPA test;
Citations & Related Records
Times Cited By KSCI : 13  (Citation Analysis)
연도 인용수 순위
1 허준 (2001). 동의보감. 근영출판사, p.325, 서울.
2 AOAC (1995). Official Methods of Analysis. 16th ed. The Association of Official Analytical Chemists. 125-132, Washington, D.C, USA.
3 AOAC (1995). Official Methods of Analysis. 16th ed. The Association of Official Analytical Chemists. 1-26, Washington, D.C, USA.
4 Choi YW, Jung HS, Yoon GS (2000). Effects of various concentrations of natural materials on the manufacturing of soybean curd. Korean J of Food Preserv 7(3):256-261.
5 Choi YO (2000). Studies on the quality properties of functional soybean curd containing natural materials. Master thesis, Catholic Taegu University.
6 Hong SS, Hwang JS, Lee SA, Han XH, Ro JS, Lee KS (2002). Inhibitors of monoamine oxidase activity from the fruits of Crataegus pinnatifida Bunge. Kor J Pharmacogn 33:285-290.
7 Jeon SW, Hong CO, Kim DS (2005). Quality characteristics and storage stability of yanggaengs added with natural coloring ingredients. J Res Institute Eng & Technol 12(1):19-34.
8 Jeong BM (2004). Nutritional components of yanggeng prepared by different ratio pumpkin. Korean J Soc Food Cookery Sci 20:614-618
9 Jeong TS, Hwang EI, Lee HB, Lee ES, Kim YK, Min BS, Bae KH, Kim SU (1999). Chitin synthase II inhibitory activity of ursolic acid, isolated from Crataegus pinnatifida. Plants Med 65(3):261-263.   DOI
10 Joo DS, Cho SY (1998). Conditions for the processing of sea mustard yangkeng. J of East Coastal Reseach 9(1):19-32.
11 Jung HS, Lee JS, Yoon HH (2014). Quality characteristics of yanggeng sweetened eith trehalose and textural changes during storage. Korean J Culinary Research 20(3):113-124.
12 Kae ES, Wang CJ, Lin WL, Yin YF, Wang CP, Tseng TH (2005). Anti-inflavonoid contents from dride fruit of Crataegus pinnatifida in vitro and in vivo. J Aric Food Chem 53:430-436.   DOI
13 Kang IH, Cha JH, Lee SW, Kim HJ, Kwon SH, Han IH, Hwnag BS, Whang WK (2005). Isolation of ant-ioxidant from domestic Chataegus pinnatifida Bunge leaves. Kor J Parmacogn 35:121-128.
14 Kang KC, Park JH, Baek SB, Jin HS, Lee KS (1992). Optimization of beverage preparation from Schizandra chinensis Baillon by response surface methodlogy. Korea J Food Sci Technol 24(1):74-81.
15 Kim JS, Lee KD, Kwon JH, Yoon HS (1993). Antioxidative effectiveness of ether extract in Crataegus pinnatifida Bunge and Terminalia chebularets. J Korean Agric Chem Soc 36(3):203-207.
16 Kang MA (2003). The research about recognition degree of health food of cooks in a special grade hotel. Master thesis, Graduate School of Kyonggi University.
17 Kim AJ (2012). Quality characteristics of yanggeng prepared with different concentrations of mulberry fruit syrup. J East Asian Soc Dietary Life 22(1):62-67.
18 Kim DS, Choi SH, Kim HR (2014). Quality characteristics of Yanggaeng added with Curcuma longa L. powder. Korean J Culinary Research 20(2):27-37.
19 Kim SJ, Kim CK, Kim GH (2004). Quality characteristics of Aster scaber and development off unctional healthy drinks using its extract. Korean J Soc Food Cookery Sci 20(3):310-316.
20 Koh. KJ, Shin DB, Lee YC (1997). Physicochemical properties of aqueous extracts in small red bean, mung bean and black soybean. Korean J Food Sci Technil 29:854-859.
21 Lee HJ, Choi MS (1999). Measurement of inhibitory activeities on 3-hydroxy-3-methylglutayl CoA reductase and Acyl-CoA: Cholestrol acyltransferase by various plant extracts in vitro. J Korean Soc Food Sci Nutr 28:958-962.
22 Lee JJ, Lee HJ (2012). Comparisons of physicochemical composition of Korean and Chinese Crataegi fructus. Korean J Food Preserv 19(4):569-576.   DOI
23 Lee JW, Do JH(2009). Quality characteristics of yanggeng the by addition of purple sweet potato. J Eeast Asian Soc Dietary Life 19:769-775.
24 Min BS, Jung HJ, Lee JS, Kim YH, Bok SH, Ma CM, Nakmura N, Hattori M, Bae K (1999). Inhibitory effect of triterpenes from Crataegus pinnatifida on HIV-I protease. Planta Med 65:374-375.   DOI
25 Lee MK, Choi GP, Ryu LH, Lee GY, Yu CY, Lee HY (2004). Enhanced immune activity and cytotoxicity of Artemisia capillaris Thunb. extracts against human cell lines. Korean J Medicinal Crop Sci 12(1):36-42.
26 Lee SM, Choi YJ (2009). Quality characteristics of yanggeng by the addition of purple sweet potato. J East Asian Soc Dietary Life 19(5):769-775.
27 Min BS, Huong HT, Kim JH, Jun HJ, Na MK, Nam NH, Lee HK, Bae K, Kang SS (2004). Furo-1,2-naphthoquinones from Crataegus pinnatifida with ICAM-1 expression inhibition activity. Planta Med 70(12):1166-1169.   DOI
28 Oh HL, Ahn MH, Kim NY, Song JE, Lee SY, Song RM, Park JY, Kim MR (2012). Quality characteristics and antioxidant activities of yanggeng with added Rehmanniae radix preparata concentrate. Korean J Food Cookery Sci 28(1):1-8.   DOI
29 Park SJ, Rha YA (2013). Component analysis and digestive enzyme activities of fermented Crataegi fructus extracts. Korean J Culinary Research 19(5):136-145.
30 Park SJ, Han KS, Yoo SM (2012). Nutritional characteristics and screening of biological activity of Crataegi fructus. Korean J Food & Nutr 25(3):413-418.   DOI
31 Park YO, Choi JH, Choi JJ, Yim SH, Lee HC, Yoo MJ (2011). Physicochemical characteristics of yanggaeng with pear juice and dried pear powder added. Korean J Food Preserv 18(5):692-699.   DOI
32 Pyo SJ (2011). Optimization of yanggaeng processing prepared with mulberry juice. Master-thesis, Graduate School of Sookmyung University.
33 Song JC, Park NK, Hur HS, Bang MH, Baek NI (2000). Examination and isolation of natural antioxidants from Korea medicinal plants. Korean J Medicinal Crop Sci 8(2):98-102.
34 Pyo S, Joo N (2011). Optimization of yanggaeng processing prepared with mulberry juice. Korean J Food Culture 26(3):283-294.
35 Seo BI (2005). Preventive effects if water extracts from on Crataegi fructus on hyperlipiderma and liver damage induced by alcohol. Kor J Herbology 20:35-43.
36 Seo HM, Lee JH (2013). Physicochemical and antioxidant properties of yanggaeng incorporated with black sesame powder. J Korean Soc Food Sci Nutr 42(1):143-147.   DOI