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http://dx.doi.org/10.11002/kjfp.2017.24.2.303

Antioxidant activities and quality characteristics of Yanggeng added with aged black chestnut inner shell  

Lee, Seok Ryong (Department of Food and Nutrition, Chungnam National University)
Lim, Jun Young (Department of Food and Nutrition, Chungnam National University)
Kim, Mee Ree (Department of Food and Nutrition, Chungnam National University)
Publication Information
Food Science and Preservation / v.24, no.2, 2017 , pp. 303-311 More about this Journal
Abstract
This study was performed to evaluate the quality characteristics and the antioxidant activities of yanggeng added with the aged black chestnut inner shells (ACI). The levels of ACI addition to Yanggeng were 0%, 1%, 3%, or 5%. The moisture content and the reducing sugar contents of Yanggeng increased with the amount of ACI. The pH of Yanggeng with ACI decreased with the amount of ACI, but the acidity increased. Depending on the amount of ACI added, the lightness (L) and yellowness (b) values of Yanggeng with ACI decreased in the Hunter color system, and the redness (a) value increased. Textural properties by TPA showed that hardness, springiness and chewiness decreased as increase in the amount of ACI added. Total phenol content in the Yanggeng added with ACI increased with the amount of ACI added. Increasing amount of ACI addition enhanced antioxidant activities of Yanggeng, as evidenced by DPPH radical scavenging activity and hydroxyl radical scavenging activity assays. In the preference test, Yanggeng added with 3% ACI showed the highest overall preference and texture. Based on these results, when 3% ACI was added to Yanggeng the quality characteristics, antioxidant property and sensory properties were excellent.
Keywords
aged black chestnut inner shell; Yanggeng; quality characteristics; antioxidant activity;
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Times Cited By KSCI : 11  (Citation Analysis)
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