Browse > Article
http://dx.doi.org/10.3746/jkfn.2014.43.7.1042

Quality Characteristics of Yanggaeng Added with Tomato Powder  

Kim, Kyoung-Hee (Dept. of Food and Nutrition, Chungnam National University)
Kim, Young Shik (Dept. of Plant and Food Science, Sangmyung University)
Koh, Jong-Ho (Dept. of Bio-Food Analysis, Bio-Campus, Korea Polytechnic College)
Hong, Min-Seo (Dept. of Food and Nutrition, Chungnam National University)
Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.43, no.7, 2014 , pp. 1042-1047 More about this Journal
Abstract
This study examined the quality characteristics of Yanggaeng added with tomato powder (0, 5, 10, 15, and 20%) and oligosaccharides instead of red beans and sugar. The moisture content of tomato Yanggaeng was 45.89~33.64% and was highest in the control group. The pH ranged 3.96~6.24 and significant decreased with the addition of tomato powder. Hunter's color value, lightness (L value) were the highest in Yanggaeng added with 20% tomato powder. Redness (a value) increased with tomato powder content, except for 20% tomato powder. Yellowness (b value) significantly increased with tomato powder content (P<0.05) but decreased with 20% tomato powder. In the texture profile analysis, hardness, cohesiveness, gumminess, and chewiness significantly decreased (P<0.05) with the addition of tomato powder. Total soluble solid content ($^{\circ}Brix$) was the highest (5.16) in the control group, whereas that of tomato Yanggaeng ranged 4.46~4.92 and significantly decreased (P<0.05) with the addition of tomato powder. The antioxidative activity based on 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of Yanggaeng increased with the concentration of tomato powder, although those of Yanggaeng added with 15% and 20% tomato powder were not significantly different (P<0.05). Yanggaeng added with 5 and 10% tomato powder showed acceptable sensory properties, including color, flavor, sweet taste, sour taste, and overall quality. In terms of sensory evaluation and antioxidant activity, the results show that Yanggaeng added with 10% tomato powder was the best, but more research should be conducted in order to improve sensory acceptability.
Keywords
tomato powder; Yanggaeng; quality characteristics;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
연도 인용수 순위
1 Hakala SH, Heinonen IM. 1994. Chromatographic purification of natural lycopene. J Agric Food Chem 42: 1314-1316.   DOI
2 Mascio PD, Kaiser S, Sies H. 1989. Lycopene as the most efficient biological carotenoid singlet oxygen quencher. Arch Biochem Biophys 274: 532-538.   DOI   ScienceOn
3 Tonucci LH, Holden JM, Beecher GR, Khachik F, Davis CS, Mulokozi G. 1995. Carotenoid content of thermally processed tomato-based food products. J Agric Food Chem 43: 579-586.   DOI   ScienceOn
4 Ben-Amotz A, Fisher R. 1997. Analysis of carotenoids with emphasis on 9-cis ${\beta}$-carotene in vegetables and fruits commonly consumed in Israel. Food Chem 62: 515-520.
5 Hart DJ, Scott KJ. 1995. Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK. Food Chem 54: 101-111.   DOI   ScienceOn
6 Gu JR. 2007. Effect of storage temperature and package methods on the quality of tomato. MS Thesis. Pukyong National University, Busan, Korea. p 3-5.
7 Korea Rural Economic Institute. http://aglook.krei.re.kr/jsp/pc/front/observe/monthlyReport.jsp.
8 Choi EJ, Kim SI, Kim SH. 2010. Quality characteristics of Yanggaeng by the addition of green tea powder. J East Asian Soc Dietary Life 20: 415-422.   과학기술학회마을
9 AOAC. 1990. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 942.
10 Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200.   DOI   ScienceOn
11 Kim CS, Choi KJ, Kim SC, Ko SY, Sung HS, Lee YG. 1998. Controls of the hydrolysis of ginseng saponins by neutralization of organic acids in red ginseng extract preparations. J Ginseng Res 22: 205-210.   과학기술학회마을
12 Lee SM, Choi YJ. 2009. Quality characteristics of Yanggeng by the addition of purple sweet potato. J East Asian Soc Dietary Life 19: 769-775.   과학기술학회마을
13 Han EJ, Kim JM. 2011. Quality characteristics of Yanggaeng prepared with different amounts of ginger powder. J East Asian Soc Dietary Life 21: 360-366.   과학기술학회마을
14 Ku SK, Choi HY. 2009. Antioxidant activity and quality characteristics of red ginseng sweet jelly (Yanggaeng). Korean J Food Cookery Sci 25: 291-226.   과학기술학회마을
15 Lee JO, Kim KH, Yook HS. 2009. Quality characteristics of cookies containing various levels of aged garlic. J East Asian Soc Dietary Life 19: 71-77.   과학기술학회마을
16 Na Y, Joo N. 2012. Processing optimization and antioxidant activity of sausage prepared with tomato powder. Korean J Food Cookery Sci 28: 195-206.   과학기술학회마을   DOI   ScienceOn
17 Basuny AM, Gaagar AM, Arafat SM. 2009. Tomato lycopene is a natural antioxidant and can alleviate hypercholesterolemia. African J Biotechnol 8: 6627-6633.