뜰보리수 분말을 첨가한 양갱의 품질특성 및 항산화 활성
Quality Characteristics and Antioxidant Activities of Yanggaeng Added with Elaeagnus Multiflora Powder
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The purpose of this study is to evaluate quality and functionality of Elaeagnus multiflora powder and to develope processed food of Elaeagnus multiflora powder. Elaeagnus multiflora yanggaeng was developed by adding Elaeagnus multiflora powder 0, 2, 4, 6, 8%, and physicochemical characteristics of yanggaeng. The moisture content of yanggaeng added with Elaeagnus multiflora powder was as the added amount of Elaeagnus multiflora powder was increased, As the added amount of Elaeagnus multiflora powder was increased, the pH was decreased. The °Brix was increased, as the added amount of Elaeagnus multiflora powder was increased. As the added amount of Elaeagnus multiflora powder was increased, the “L”, “b” values of yanggaeng were decreased, but to increased the “a” values. As the added amount of Elaeagnus multiflora powder was increased, the hardness, chewiness and brittleness increased, and springiness and cohesiveness decreased. The polyphenol and flavonoids content of increased, as the added amount of Elaeagnus multiflora powder was increased. The DPPH radical scavenging activity contents of increased, as the added amount of Elaeagnus multiflora powder was increased. The sensory characteristics of Elaeagnus multiflora yanggaeng EMP6% was highly evaluated in the Color and the EMP4% added group received the highest evaluation in flavor, taste, texture and overall acceptability. Therefore, these results suggested that the addition of 4% Elaeagnus multiflora powder could be applied for making Elaeagnus multiflora powder yanggaeng.
Abstract
The purpose of this study is to evaluate quality and functionality of Elaeagnus multiflora powder and to develope processed food of Elaeagnus multiflora powder. Elaeagnus multiflora yanggaeng was developed by adding Elaeagnus multiflora powder 0, 2, 4, 6, 8%, and physicochemical characteristics of yanggaeng. The moisture content of yanggaeng added with Elaeagnus multiflora powder was as the added amount of Elaeagnus multiflora powder was increased, As the added amount of Elaeagnus multiflora powder was increased, the pH was decreased. The °Brix was increased, as the added amount of Elaeagnus multiflora powder was increased. As the added amount of Elaeagnus multiflora powder was increased, the “L”, “b” values of yanggaeng were decreased, but to increased the “a” values. As the added amount of Elaeagnus multiflora powder was increased, the hardness, chewiness and brittleness increased, and springiness and cohesiveness decreased. The polyphenol and flavonoids content of increased, as the added amount of Elaeagnus multiflora powder was increased. The DPPH radical scavenging activity contents of increased, as the added amount of Elaeagnus multiflora powder was increased. The sensory characteristics of Elaeagnus multiflora yanggaeng EMP6% was highly evaluated in the Color and the EMP4% added group received the highest evaluation in flavor, taste, texture and overall acceptability. Therefore, these results suggested that the addition of 4% Elaeagnus multiflora powder could be applied for making Elaeagnus multiflora powder yanggaeng.
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