Browse > Article
http://dx.doi.org/10.20878/cshr.2016.22.8.226

Quality Characteristics of Yanggaeng according to the Addition of Plantain (Plantago asiatica L.) Powder  

Cho, In-Sook (Dept. of Food Service Management, Sejong University)
Moon, Jong-Hee (Dept. of Food Service Management, Sejong University)
Hong, Ki-Woon (Dept. of Hotel Culinary Arts & Food Service, Hyejeon College)
Park, In-Soo (Deajeon Institute of Science and Technology)
Publication Information
Culinary science and hospitality research / v.22, no.8, 2016 , pp. 226-234 More about this Journal
Abstract
In this study, the possibility of developing new type of yanggaeng has been reviewed by evaluating physio-chemical and sensual characteristics of new yanggaeng products using 5~20% of powder of plantain that is a hardy plant resource from most of hillside in Korea. The moisture contents of plantain powder was 1.9%, DPPH radical scavenging ability was 15.67 mg/mL, and total polyphenol contents was 7.00mg/g. By increasing the adding rate of plantain powder the moisture contents and pH of yanggaeng were decreased. From chromatography, by increasing the adding rate of plantain powder the brightness, L-value was decreased along with redness, a-value, yellowness, and b-value. The a-value of sample group adding 5% of plantain powder was the highest and that of sample group adding 20% was the lowest (p<0.001). From texture measurement shown that the hardness of sample group adding 5% of plantain powder was the highest by 3,937.04 and that of sample group adding 20% of plantain powder was the lowest by 2,153.59. The springiness of sample group adding 5% of plantain powder was the highest by 6.79% and that of sample group adding 20% of plantain powder was the lowest by 4.76%. The cohesiveness of sample group adding 20% of plantain powder was the lowest by 177.35 and it was significant (p<0.001). The result of sensory test showed that sample group adding 10% of plantain powder achieved the highest appraisal from most factors, such as color, scent. sweetness, chewiness, moist level, softness level and total preference. As shown from the above results, the sensory preference of yanggaeng can be improved by adding proper volume of plantain powder while making it, so it is understood that the addition of plantain powder in making yanggaeng would give better possibility in commercialization. By considering sensory preference factor the 10% addition rate of plantain powder while making yanggaeng would be the most proper recipe.
Keywords
plantain; yanggaeng; DPPH radical; moisture; texture; sensory qualities;
Citations & Related Records
Times Cited By KSCI : 18  (Citation Analysis)
연도 인용수 순위
1 Han, J. M., & Chung, H. J. (2013). Quality characteristics of Yanggaeng added with blueberry powder. Korean Journal of Food Preservation, 20(2), 265-271.   DOI
2 Jeong, C. H., Bae, Y. I., Shim, K. H., & Choi, J. S. (2004). DPPH radical scavenging effect and antimicrobial activities of plantain (Plantago asiatica L.) extracts. Journal of the Korean Society of Food Science and Nutrition, 33(10), 1601-1605.   DOI
3 Jeon, S. W., Hong, C. O., & Kim, D. S. (2005). Quality characteristics and storage stability of yanggaengs added with natural coloring ingredient. J Res Inst Eng Technol, 12(1), 19-34.
4 Jung, H. S., Lee, J. S. & Yoon, H. H. (2014). Quality characteristics of Yanggeng sweetened with trehalose and textural changes during storage. The Korean Journal of Culinary Research, 20(3), 113-124.
5 Joo, D. S., & Cho, S. Y. (1998). Quality changes in seamustard yankeng during al-foil wrapping storage and its food components analysis. J East Coastal Research, 9(1), 33-42.
6 Kim, A. J. (2012). Quality characteristics of yanggeng prepared with different concentrations of mulberry fruit syrup. J East Asian Soc Dietary Life, 22(1), 62-67.
7 Kim, D. S., Choi, S. H., & Kim, H. R. (2014). Quality characteristics of Yanggaeng added with Curcuma longa L. powder. The Korean Journal of Culinary Research, 20(2), 27-37.
8 Kim, J. M. (2008). Characteristics of Rubus coreanus fruits and identification of its anthocyanin. Chonnam National University, 11-14.
9 Kim, K. H., Oh, S. T., Jung, H. O., & Han, Y. S. (1999). Shelf-life extension of noodle and rice cake by the addition of plantain. Korean J Soc Food Sci, 15(1), 68-72.
10 Kim, S. S. (2015). Quality characteristics of the Yanggaeng made by Crataegi fructus extracts. The Korean Journal of Culinary Research, 21(1), 225-234.
11 Koh, K. J., Shin, D. B., & Lee, Y. C. (1997). Physicochemical properties of aqueous extracts in small red bean, mung bean and black soybean. Korean Journal of Food Science and Technology, 29(5), 854-859.
12 Oh, K. C. (2015). Quality characteristics of dropwort powder added yanggaeng. The Korean Journal of Culinary Research, 21(6), 291-302.
13 Ku, S. K., & Choi, H. Y. (2009). Antioxidant activity and quality characteristics of red ginseng sweet jelly (Yanggaeng). Korean Journal of Food and Cookery Science, 25(2), 219-226.
14 Kwon, S. Y., Chung, J. H., & Park, K. B. (2015). Quality characteristics of yanggaeng containing various amounts of loquat fruits puree. The Korean Journal of Culinary Research, 21(2), 75-84.
15 Lee, J. J., Lee, J. H., Jeong, C. J., Choi, H. S., & Lee, M. Y. (2005). Effects of ethylacetate fraction of Plantago asiatica L. on hypercholesterolemia induced by high cholesterol diet in rats. Korean Journal of Food Preservation, 12(6), 624-630.
16 Lee, S. H. (2013). Physicochemical and sensory characteristics of yanggaeng added with turmeric powder. The Korean Journal of Food And Nutrition, 26(3), 447-452.   DOI
17 Lee, S. M., & Choi, Y. J. (2009). Quality characteristics of yanggeng by the addition of purple sweet potato. J East Asian Soc Dietary Life, 19(5), 769-775.
18 Park, C. H. (1996). A taxonomic and systematic study of genus plantago in Korea. Doctoral Dissertation, MS Thesis, Korea University.
19 Pyo, S. J., & Joo, N. M. (2011). Optimization of yanggaeng processing prepared with mulberry juice. Journal of the Korean Society of Food Culture, 26(3), 283-294.
20 Park, Y. O., Choi, J. H., Choi, J. J., Yim, S. H., Lee, H. C., & Yoo, M. J. (2011). Physicochemical characteristics of yanggaeng with pear juice and dried pear powder added. Korean Journal of Food Preservation, 18(5), 692-699.   DOI
21 Ryu, M. J., & Lee, S. K. (2010). Antioxidant effects of Plantago asiatica and protective effects on human HaCaT keratinocyte. J Korea Soc Beauty and Art, 11, 15-25.
22 Choi, E. J., Kim, S. I., & Kim, S. H. (2010). Quality characteristics of Yanggaeng by the addition of green tea powder. J East Asian Soc Dietary Life, 20(3), 415-422.
23 Seo, H. M., & Lee, J. H. (2013). Physicochemical and antioxidant properties of yanggaeng incorporated with black sesame powder. Journal of the Korean Society of Food Science and Nutrition, 42(1), 143-147.   DOI
24 Swain, T., & Hillis, W. E. (1959). The phenolic constituents of Prunus domestica. I. -The quantitative analysis of phenolic constituents. Journal of the Science of Food and Agriculture, 10(1), 63-68.   DOI
25 A. O. A. C. (1990). Official Methods of Analysis. Vol. II.
26 Anderson, J. W., Allgood, L. D., Turner, J., Oeltgen, P. R., & Daggy, B. P. (1999). Effects of psyllium on glucose and serum lipid responses in men with type 2 diabetes and hypercholesterolemia. The American Journal of Clinical Nutrition, 70(4), 466-473.   DOI
27 Chang, I. M. (1998). Liver-protective activities of aucubin derived from traditional oriental medicine. Research Communications in Molecular Pathology and Pharmacology, 102(2), 189-204.
28 Choi, S. H. (2015). Quality characteristics of yanggaeng added with acaiberry (Euterpe oleracea Mart.) powder. The Korean Journal of Culinary Research, 21(6), 133-146.
29 Davidson, M. H., Maki, K. C., Kong, J. C., Dugan, L. D., Torri, S. A., Hall, H. A., & Olson, B. H. (1998). Long-term effects of consuming foods containing psyllium seed husk on serum lipids in subjects with hypercholesterolemia. The American Journal of Clinical Nutrition, 67(3), 367-376.   DOI
30 Han, E. J., & Kim, J. M. (2011). Quality characteristics of yanggaeng prepared with different amounts of ginger powder. J East Asian Soc Dietary Life, 21(3), 360-366.