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http://dx.doi.org/10.3746/jkfn.2013.42.1.143

Physicochemical and Antioxidant Properties of Yanggaeng Incorporated with Black Sesame Powder  

Seo, Hye Min (Dept. of Food Science and Engineering, Daegu University)
Lee, Jun Ho (Dept. of Food Science and Engineering, Daegu University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.1, 2013 , pp. 143-147 More about this Journal
Abstract
The feasibility of incorporating black sesame powder (BSP) as a value-added food ingredient in convenient food products, using a model system of yanggaeng, was investigated. BSP was incorporated into yanggaeng at 0, 3, 6, 9, and 12% (w/w) weight amounts based on the total weight of cooked white bean and BSP. pH increased significantly with increasing levels of BSP added (p<0.05). In terms of color, lightness and yellowness decreased significantly but redness increased (p<0.05) with increasing levels of BSP. Hardness also increased significantly with higher amounts of BSP in the formulation (p<0.05). Total polyphenol content and 1,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity significantly increased as the BSP concentration increased in the formulation (p<0.05). Finally, the consumer acceptance test indicated that the highest levels of BSP incorporation (12%, w/w) had a considerable adverse effect on consumer preferences in all attributes. In contrast, yanggaengs with moderate levels of BSP (6%, w/w) are recommended (based on overall preference score) for taking advantage of the functional properties of BSP without sacrificing consumer acceptability.
Keywords
yanggaeng; black sesame powder; quality; antioxidant properties; consumer acceptance;
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Times Cited By KSCI : 15  (Citation Analysis)
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