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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2013; 42(8): 1220-1226

Published online August 31, 2013

Copyright © The Korean Society of Food Science and Nutrition.

Quality Characteristics and Antioxidant Activities of Yanggaeng with Aronia Juice

Eun-Sun Hwang and Yae-Jin Lee

Dept. of Nutrition and Culinary Science and Korean Foods Global Center, Hankyong National University, Gyeonggi 456-749, Korea

Abstract

The objective of this study is to investigate the quality characteristics and antioxidant activities of yanggaeng prepared with different amounts of aronia juice. Aronia juice was incorporated into yanggaeng at different levels (containing 50, 100, and 150 g of aronia juice in AJ 50, AJ 100, and AJ 150, respectively) based on the total weight of water. Total acidity and sugar contents showed a significant increase, however, pH showed a decrease with increasing levels of aronia juice. Hardness also showed an increase with increasing levels of aronia juice. Regarding texture profile analysis, hardness, springiness, and chewiness of yanggaeng were increased, however, cohesiveness was similar compared to the control and aronia juice added treatments. In chromaticity determination, L and b values showed a decrease, however, a value increased with increasing levels of aronia juice. The total polyphenols, flavonoids, and anthocyanin contents were increased proportionally with increasing levels of aronia juice. Antioxidant activity measured by DPPH and ABTS radical scavenging activities were significantly higher than those of control and increased proportionally according to the concentration of aronia juice. The sensory evaluation indicated that AJ 100 showed the best preference in color, taste, texture, flavor, and overall acceptance. These results suggest that aronia juice may be a useful ingredient in yanggaeng for improvement of quality and antioxidant potential.

Keywords: aronia, yanggaeng, anthocyanin, antioxidant, sensory evaluation

Article

Article

Journal of the Korean Society of Food Science and Nutrition 2013; 42(8): 1220-1226

Published online August 31, 2013

Copyright © The Korean Society of Food Science and Nutrition.

아로니아즙 첨가 양갱의 품질특성 및 항산화활성

Quality Characteristics and Antioxidant Activities of Yanggaeng with Aronia Juice

Eun-Sun Hwang and Yae-Jin Lee

Dept. of Nutrition and Culinary Science and Korean Foods Global Center, Hankyong National University, Gyeonggi 456-749, Korea

Abstract

The objective of this study is to investigate the quality characteristics and antioxidant activities of yanggaeng prepared with different amounts of aronia juice. Aronia juice was incorporated into yanggaeng at different levels (containing 50, 100, and 150 g of aronia juice in AJ 50, AJ 100, and AJ 150, respectively) based on the total weight of water. Total acidity and sugar contents showed a significant increase, however, pH showed a decrease with increasing levels of aronia juice. Hardness also showed an increase with increasing levels of aronia juice. Regarding texture profile analysis, hardness, springiness, and chewiness of yanggaeng were increased, however, cohesiveness was similar compared to the control and aronia juice added treatments. In chromaticity determination, L and b values showed a decrease, however, a value increased with increasing levels of aronia juice. The total polyphenols, flavonoids, and anthocyanin contents were increased proportionally with increasing levels of aronia juice. Antioxidant activity measured by DPPH and ABTS radical scavenging activities were significantly higher than those of control and increased proportionally according to the concentration of aronia juice. The sensory evaluation indicated that AJ 100 showed the best preference in color, taste, texture, flavor, and overall acceptance. These results suggest that aronia juice may be a useful ingredient in yanggaeng for improvement of quality and antioxidant potential.

Keywords: aronia, yanggaeng, anthocyanin, antioxidant, sensory evaluation