Volume cover

Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

  • v43n7
  • pp.1042-1047
  • 2014
  • 1226-3311

The Korean Society of Food Science and Nutrition (한국식품영양과학회)


Quality Characteristics of Yanggaeng Added with Tomato Powder

  • Kim, Kyoung-Hee (Dept. of Food and Nutrition, Chungnam National University)
  • Kim, Young Shik (Dept. of Plant and Food Science, Sangmyung University)
  • Koh, Jong-Ho (Dept. of Bio-Food Analysis, Bio-Campus, Korea Polytechnic College)
  • Hong, Min-Seo (Dept. of Food and Nutrition, Chungnam National University)
  • Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University)

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 ($^{\circ}Brix$) was the highest (5.16) in the control group, whereas that of tomato Yanggaeng ranged 4.46~4.92 and significantly decreased (P<0.05) with the addition of tomato powder. The antioxidative activity based on 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of Yanggaeng increased with the concentration of tomato powder, although those of Yanggaeng added with 15% and 20% tomato powder were not significantly different (P<0.05). Yanggaeng added with 5 and 10% tomato powder showed acceptable sensory properties, including color, flavor, sweet taste, sour taste, and overall quality. In terms of sensory evaluation and antioxidant activity, the results show that Yanggaeng added with 10% tomato powder was the best, but more research should be conducted in order to improve sensory acceptability.

Keyword

  • tomato powder
  • Yanggaeng
  • quality characteristics



Analytical Information

Analytical Information of the Articles
IPC A23G 3/00, A23G 3/48
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

Published Information of the Articles
Country kor
Publisher The Korean Society of Food Science and Nutrition
KJTK Publish Information Volume 8. 2014. 12. 31
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