Quality Characteristics of Yanggaeng Added with Tomato Powder
published in 2014. 7. 31
Abstracts
This study examined the quality characteristics of Yanggaeng added with tomato powder (0, 5, 10, 15, and 20%) and oligosaccharides instead of red beans and sugar. The moisture content of tomato Yanggaeng was 45.89~33.64% and was highest in the control group. The pH ranged 3.96~6.24 and significant decreased with the addition of tomato powder. Hunter's color value, lightness (L value) were the highest in Yanggaeng added with 20% tomato powder. Redness (a value) increased with tomato powder content, except for 20% tomato powder. Yellowness (b value) significantly increased with tomato powder content (P<0.05) but decreased with 20% tomato powder. In the texture profile analysis, hardness, cohesiveness, gumminess, and chewiness significantly decreased (P<0.05) with the addition of tomato powder. Total soluble solid content (
Keyword
- tomato powder
- Yanggaeng
- quality characteristics
Chemical Compound (All 3)
Analytical Information
IPC | A23G 3/00, A23G 3/48 |
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Analytical Keyword | Yanggaeng; tomato powder; oligosaccharide; moisture; Hunter's color value; lightness=L value; redness=a value; yellowness=b value; hardness; cohesiveness; adhesiveness; chewiness; gumminess; DPPH radical scavenging activity; soluble solid content |
Etc. keywrd | Yanggaeng; tomato powder; oligosaccharide; moisture; Hunter's color value; lightness=L value; redness=a value; yellowness=b value; hardness; cohesiveness; adhesiveness; chewiness; gumminess; DPPH radical scavenging activity; soluble solid content |
Published Information
Country | kor |
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Publisher | The Korean Society of Food Science and Nutrition |
KJTK Publish Information | Volume 8. 2014. 12. 31 |
TKOI
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TKOI:KTKP-TSS-0000225052 |