• Korean Journal of Organic Agriculture
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• v.23 no.2
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• pp.301-309
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• 2015

This study was performed to investigate the quality characteristics of Yanggeng added wild grape (Vitis amurensis) juice. The yanggeng was prepared with pesticide-free wild grape juice, agar, sugar and salt. The yanggeng was made with various levels (0, 50, 100, 150, 200 g of wild grape juice in yanggeng, respectively) based on the total weight of water. It was estimated on Hunter's color value, texture profile analysis, and sensory characteristics of the Yanggeng. As the content of wild grape juice increased, The lightness (L) and yellowness (b) decreased and redness (a) increased. In texture profile analysis, hardness was increased; however, springiness, cohesiveness, gumminess and chewiness decreased with increasing levels of wild grape juice. The results of the sensory evaluation indicated that the Yanggeng containing the 150 g level of wild grape juice showed the highest preference scores in terms of color, taste, texture, flavor and overall acceptance. These results show that the yanggeng containing 150 g of wild grape juice is the better.