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http://dx.doi.org/10.20878/cshr.2017.23.5.013

Quality Characteristics of Yanggaeng added with Maca (Lepidium meyenii) Powder  

Choi, Sang-ho (Dept. of Culinary Science, Honam University)
Publication Information
Culinary science and hospitality research / v.23, no.5, 2017 , pp. 121-128 More about this Journal
Abstract
This study investigated the physicochemical, antioxidant activity, and sensory properties of yanggaeng (white bean jelly) prepared with various amounts of maca(Lepidium meyenii) powder. According to the results, $^{\circ}Brix$ value and pH of yanggaeng were decreased significantly by adding maca powder. Moisture contents of groups with 1% and 3% of maca powder were higher than that of control group. At the result of color measurement, L value of groups by the addition of maca powder was lower than that of control group, but b value of groups by the addition of Chinese artichoke powder was higher. Texture measurement score in terms of hardness, chewiness, and brittleness for yanggaeng was decreased significantly by the addition of maca powder. DPPH radical scavenging activity of groups by the addition of maca powder were higher than that of control group. NSA of groups with 7% of maca powder was higher than that of control group. As maca powder increased, antioxidant activity also became bigger. Sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 3% and 5% of maca powder did show significant differences when compared to the control group. The results of this study suggested that addition of 5% maca powder was the best substitution ratio for yanggaeng.
Keywords
Yanggaeng; Maca powder; Antioxidant activity; Quality characteristics;
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Times Cited By KSCI : 21  (Citation Analysis)
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