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http://dx.doi.org/10.20878/cshr.2016.22.8.99

Quality Characteristics of Yanggaeng added with Chinese Artichoke (Stachys sieboldii Miq) Powder  

Choi, Sang-Ho (Dept. of Culinary Science, Honam University)
Publication Information
Culinary science and hospitality research / v.22, no.8, 2016 , pp. 99-108 More about this Journal
Abstract
This study was conducted to investigate the effect of Chinese artichoke powder on the physicochemical properties and the sensory characteristics of yanggaeng. According to the increasing contents of Chinese artichoke powder, the $^{\circ}Brix$ value and pH levels of yanggaeng were significantly decreased whereas the moisture contents of yanggaeng was significantly increased. The result of color measurement shown that L value of groups containing Chinese artichoke powder was lower than that of control group, but a value and b value of groups containing Chinese artichoke powder were higher. Texture measurement score in terms of cohesiveness, chewiness, and brittleness for yanggaeng were significantly decreased according to the levels of added Chinese artichoke powder content. The contents of total polyphenol, DPPH radical scavenging activity, and NSA of groups containing Chinese artichoke powder were higher than those of control group. As Chinese artichoke powder increased, antioxidative activity also became bigger. Sensory evaluation scores in terms of appearance, odor, taste, texture, and overall preference of groups with 2% and 4% of Chinese artichoke powder did not show any significantly differences when compared to the control group. Based on these findings, current study suggest that addition of 4% Chinese artichoke powder was the best substitution ratio for yanggaeng.
Keywords
yanggaeng; Chinese artichoke powder; antioxidative activity; quality characteristics;
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Times Cited By KSCI : 24  (Citation Analysis)
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