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http://dx.doi.org/10.3746/jkfn.2015.44.3.470

Physicochemical and Antioxidant Properties of Yanggaeng Incorporated with Orange Peel Powder  

Choi, Ju Yeon (Department of Food Science and Engineering, Daegu University)
Lee, Jun Ho (Department of Food Science and Engineering, Daegu University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.3, 2015 , pp. 470-474 More about this Journal
Abstract
The feasibility of incorporating orange peel powder (OPP) as a value-added food ingredient into convenient food products, was investigated using yanggaeng as a model system. OPP was incorporated into yanggaeng at amounts of 0, 3, 6, 9, and 12% (w/w) based on total weight of cooked white beans and OPP. pH decreased significantly with increasing levels of OPP (P<0.05), and moisture content was ranged from 46.28% to 47.87%. In terms of color, lightness, redness, and yellowness increased significantly (P<0.05) with increasing levels of OPP. Hardness increased significantly when OPP content was higher than 6% in the formulation (P<0.05). Total polyphenol content and 1,1-diphenyl-1-picrylhydrazyl radical scavenging activity were significantly increased by addition of OPP in the formulation (P<0.05). Finally, consumer acceptance test indicated that the highest levels of OPP incorporation (12%, w/w) had an adverse effect on general consumer preferences. In contrast, yanggaeng with moderate levels of OPP (3~6%, w/w) is recommended (with respect to overall preference score) to take advantage of the antioxidant properties of OPP without sacrificing consumer acceptability.
Keywords
yanggaeng; orange peel powder; quality; antioxidant properties; consumer acceptance;
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Times Cited By KSCI : 16  (Citation Analysis)
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