복분자 분말을 첨가한 양갱의 항산화 활성 및 품질 특성
Antioxidant Activity and Quality Characteristics of Yanggaeng Added Bokbunja(Rubus coreus Miquel) Powder
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In this study, the quality characteristics and antioxidant activity of the bokbunja yanggaeng manufactured by adding the bokbunja powder with good health function were compared and analyzed to develop products with good quality and taste, and to present the possibility of commercialization and manufacturing conditions of the bokbunja yanggaeng. The increase in the amount of boobunja added has increased moisture and brix, but pH is decreased, In Hunter 's color values, L value and b value showed low value as the amount of the bokbunja powder increased, and a value indicating redness showed high value. In Texture, hardness and gumminess were higher as the amount of bokbunja powder was increased, Springiness and cohesiveness were lower and showed significant (p<0.001) differences between each added group. Both the DPPH radical scavenging activity and total phenol content were higher as the addition of the boobunja powder increased. In particular, it is judged that the 4% addition of the boobunja powder is most appropriate for manufacturing yanggaeng by adding the boobunja powder as the symbol of the sensual evaluation is high in the 4% addition group of boobunja powder.
Abstract
In this study, the quality characteristics and antioxidant activity of the bokbunja yanggaeng manufactured by adding the bokbunja powder with good health function were compared and analyzed to develop products with good quality and taste, and to present the possibility of commercialization and manufacturing conditions of the bokbunja yanggaeng. The increase in the amount of boobunja added has increased moisture and brix, but pH is decreased, In Hunter 's color values, L value and b value showed low value as the amount of the bokbunja powder increased, and a value indicating redness showed high value. In Texture, hardness and gumminess were higher as the amount of bokbunja powder was increased, Springiness and cohesiveness were lower and showed significant (p<0.001) differences between each added group. Both the DPPH radical scavenging activity and total phenol content were higher as the addition of the boobunja powder increased. In particular, it is judged that the 4% addition of the boobunja powder is most appropriate for manufacturing yanggaeng by adding the boobunja powder as the symbol of the sensual evaluation is high in the 4% addition group of boobunja powder.
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