• The Korean Journal of Food And Nutrition
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• v.34 no.6
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• pp.631-640
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• 2021

This study investigated the quality characteristics and antioxidant activity of Yanggaeng prepared with various amounts of watermelon radish flesh (WRF) powder, in ratios of 0 (control), 2.5, 5, 7.5, and 10% of the cooked white bean paste. The proximate composition, pH, sugar content, Hunter's color values, texture analysis, and antioxidative activities of Yanggaeng were examined. Increasing the amount of WRF in the Yanggaeng tended to increase the crude ash, carbohydrate, sugar, total polyphenol, total flavonoids, and anthocyanin contents, a value, DPPH and ABTS radical scavenging activities, with decreasing the moisture and crude protein contents, L and b values, and pH. Texture measurement scores in terms of springiness, chewiness for Yanggaeng showed that 2.5% or 5.0% group was higher than those of the control group. Hardness was higher in the sample groups than in the control group. In conclusion, the results show that Yanggaeng with up to 7.0% added WRF powder can be developed as products, and there is a possibility of developing health functional snack products using WRF powder.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1014-1021
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• 2014

This study was performed to investigate the quality characteristics of the Yanggaeng with the addition of fermented aged black giant garlic paste (FABGGP) such as pH, reducing power, color, texture, total polyphenol, DPPH radical scavenging activity, and sensory acceptability. FABGGP was incorporated into Yanggaeng at 0, 3, 6, 9 and 12%(w/w) weight amounts based on the total weight of cooked white bean and FABGGP. pH decreased significantly with the increasing levels of FABGGP add. Reducing the sugar content increased as the amount of FABGGP increased. In term of color, lightness(L) and yellowness(b) decreased significantly but redness increased with increasing the levels of FABGGP. In the texture analysis, hardness, springiness and gumminess of FABGGP Yanggaeng were lower than those of the control. Total polyphenol content and 1,1-di-phenyl-1-picrylhydrazyl (DPPH) radical scavenging activity significantly increased as the FABGGP concentration increased in the formulation, The results of the sensory test showed that Yanggaeng with 6% FABGGP had the highest score in color, overall preference and chewiness. Based on these results, it is suggested that Yanggaeng with up to 6% added FABGGP can be developed as products without adverse effects on the sensory characteristics.

• Journal of Nutrition and Health
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• v.39 no.7
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• pp.707-713
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• 2006

This study was conducted to investigate the side dishes preference of Korean food with 403 college students (197 males and 206 females) in Seoul using questionnaires. Regarding preference of soups, it was shown that male students liked $s{\breve{o}}ll{\breve{o}}ngt'$ang and beef soup and female students liked soybean paste soup. Male students had higher preferences for $s{\breve{o}}ll{\breve{o}}ngt'$ang, beef soup, dried pollack soup, and kimchi soup than female students (p<0.05). Both male and female students had the highest preferences for kimchi pot stew and soft-tofu pot stew, but the lowest preferences for fermented soybeans pot stew and frozen pollack pot stew (p<0.05). Stewed beef with soy sauce was preferred the most by both of them but female students had lower preferences for stewed bean with soy sauce and stewed pepper with soy sauce than male students (p<0.05). For the preference of panbroiled foods, stir-fried with marinated anchovy was disliked by both of them but stir-fried with marinated pork was shown to have high preference in male students and stir-fried with marinated kimchi was high in female students (p<0.05). Besides, roasted ribs, cucumber salad, and korean cabbage kimchi were preferred the most by both of them. But male students had higher preferences for roasted eel, grilled todok, roots of broad bellflower salad, mustard leaf kimchi, and white cabbage kimchi than female students (p<0.05).