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Quality Characteristics of Dropwort Powder added Yanggaeng  

Oh, Kyung-Chul (Division of Culinary Science, Howon University)
Publication Information
Culinary science and hospitality research / v.21, no.6, 2015 , pp. 291-302 More about this Journal
Abstract
This study investigated the physicochemical and sensory characteristics of yanggaeng prepared with various amounts of dropwort powder. According to the results, the $^{\circ}Brix$ value, pH, and moisture contents of yanggaeng decreased significantly with the addition of dropwort powder. The results of color measurement analysis reveal tha t L value, a value, and b value of the groups with dropwort powder werelower than those of the control group. Texture measurement scores in terms of hardness, cohesiveness, chewiness, and brittleness for yanggaeng showed that 1~4% of substituted sample groups were higher than those of the control group. DPPH radical scavenging activity of the control group was 24.20%, whereas groups with the added dropwort powder ranged from 33.56~58.80%. As dropwort powder increased, antioxidative activity also increased. Sensory evaluation scores in terms of color, odor, taste, texture, and overall preference of groups with 1% and 2% of dropwort powder did not show any significant differences when compared to the control group. Based on the above results, this study suggests that the addition of 2% dropwort powder may be the best substitution ratio for yanggaeng.
Keywords
yanggaeng; dropwort powder; antioxidative activity; physicochemical properties; texture properties; sensory characteristics;
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Times Cited By KSCI : 23  (Citation Analysis)
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