• 베이커리
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• no.12 s.353
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• pp.180-180
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• 1997

• Food Science and Preservation
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• v.13 no.5
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• pp.581-588
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• 2006

Dynamic changes of free sugar and amino acid in the mixture of red bean paste sediment by corn syrup concentration and heating conditions were monitored. Glucose and fructose contents of red bean paste increased with an increasing blown color intensity. Amino acid content was affected by the heating temperature, increased with an increase in browning color intensify. Browning color intensity of each samples increased up to $95^{\circ}C$, but decreased above $95^{\circ}C$. This result was the same tend as changes of glucose and amino acid. The result of correlation coefficients among free sugar amino acid and browning color intensity show that increase in browning color intensity was not correlated directly with changes of free sugar and amino acid content. It seems that the contents of free sugar and amino acid resolved from saccharides and protein were much mote than contents nea for browning reaction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.865-871
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• 2016

This study investigated the quality characteristics of Yanggaeng added with lentil bean sediment. Yanggaeng was prepared by addition of 0, 25, 50, and 75% (w/w) lentil bean sediment to white bean basic formulation. For the proximate composition measurement, lentil bean sediment consisted of 15.63% moisture, 17.31% crude protein, 0.92% crude ash, and 0.31% crude fat. The sediment yield of lentil beans was 54.25%. The moisture content of Yanggaeng significantly increased with increasing lentil bean sediment content. The total soluble solid content ($^{\circ}Brix$) of Yanggaeng significantly decreased with increasing lentil bean sediment content, whereas the pH was not significantly different between the control and experimental groups. The lightness of Yanggaeng significantly decreased with increasing lentil bean sediment content, whereas redness and yellowness significantly increased with increasing lentil bean sediment content. The springiness, gumminess, and chewiness of Yanggaeng decreased with increasing lentil bean sediment content, whereas hardness and cohesiveness was not significantly different between the control and experimental groups. The total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity significantly increased with increasing lentil bean sediment content. Yanggaeng containing 25% lentil bean sediment had acceptable sensory properties, such as taste, texture, and overall preferences. Thus, our results suggest that Yanggaeng containing 25% lentil bean sediment could improve the sensory properties and antioxidant activities of Yanggaeng.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.27-37
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• 2014

This study was conducted to investigate the physicochemical and sensory characteristics of yanggaeng prepared with Curcuma longa L. powder(CP; 0, 0.5, 1, 1.5, 2%). Increasing the amount of CP in the yanggaeng tended to increase the moisture content and pH value, while it decreased the $^{\circ}brix$ value. Increasing the amount of CP in the yanggaeng also tended to decrease the lightness(L) in the hunter color values, increasing the redness(a) and yellowness(b). For the textural characteristics, the addition of CP decreased the hardness, adhesiveness, springiness, gumminess and brittleness. In sensory evaluation, yanggaeng added with 1% CP had excellent scores in sensory preference. Based on the results, 1% should be recommended as the optimum level of CP to be added for the preparation of yanggaeng.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.133-146
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• 2015

The quality characteristics of Yanggaeng with 0%, 2%, 4%, 6%, and 8% acaiberry (Euterpe oleracea Mart.) powder added were analyzed for physicochemical, antioxidant effects, and sensory preferences. The moisture contents of the Yanggaeng added with acaiberry powder were significantly(p<0.001) increased as the acaiberry powder levels (0%, 2%, 4%, 6%, and 8%) increased. The pH and $^{\circ}brix$ values of Yanggaeng added with acaiberry powder were significantly reduced as the acaiberry powder levels(0%, 2%, 4%, 6%, and 8%) increased (p<0.001). According to the hunter color of Yanggaeng added with acaiberry powder, the L-value(lightness) and the b-value(yellowness) significantly decreased(p<0.001), whereas the a-value(redness) increased as the acaiberry powder levels increased(p<0.001). For the textural characteristics, the addition of acaiberry powder decreased the hardness(p<0.001), gumminess(p<0.001), cohesiveness(p<0.05), and chewiness(p< 0.01), whereas springiness not significantly changed. The total polyphenol contents and DPPH radical scavenging activities were significantly increased aciberry powder(p<0.01, p<0.001). In sensory evaluation, Yanggaeng addition with 4% acaiberry powder had excellent scores in taste and overall sensory preference. These results suggest that acaiberry powder may be a useful ingredient in Yanggaeng for the improvement of sensory preference and antioxidant potential. Considering both the functional and sensory preference aspects of the acaiberry Yanggaeng, the 4% acaiberry powder dosage level can be considered ideal.

• Food Science and Preservation
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• v.18 no.5
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• pp.692-699
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• 2011

This study was conducted to investigate the physicochemical characteristics of yanggaeng prepared with pear juice and dried pear powder. The proximate composition and total polyphenol content, antioxidant activities, Hunter's color values, texture, sensory properties of pear yanggaeng variants [pear juice (PJ), pear juice and hot-air-dried pear powder (PJH), pear juice and freeze-dried pear powder (PJF) yanggaeng] were examined. The moisture content was highest (27.9%) in the control (C) yanggaeng, but the latter's energy and carbohydrate content were lower than in the pear yanggaeng variants. The differences between the pear yanggaeng variants were not significant.The total polyphenol content was highest in the 20.7 mg/100g PJF yanggaeng. The antioxidant activities of PJF yanggaeng were higher than those of the other pear yanggaeng varients. The Hunter color value results showed that the lightness (L) values were highest in C yanggaeng whereas the redness(a) and yellowness(b) values were highest in PJH yanggaeng. The springiness in texture was lowest in C yanggaeng and not significant in the others. The hardness and chewiness were highest in PJH and PJF yanggaeng, but adhesiveness was lowest therein. The results of the sensory test showed that PJF yanggaeng was the highest in flavor, color, taste, hardness, chewiness, and overal quality. Based on these results, it can be concluded that pear juice and freeze-dried pear powder yanggaeng has excellent physicochemical and antioxidant activities.