Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Yanggaeng Prepared with Different Amounts of Astragalus membranaceus Powder

황기가루 첨가량에 따른 양갱의 품질 특성

  • Min, Sung-Hee (Dept. of Oriental Medical Food and Nutrition, Semyung University) ;
  • Park, Ok-Jin (Dept. of Food Coordination, College of Yeojoo)
  • 민성희 (세명대학교 한방식품영양학부) ;
  • 박옥진 (여주대학 푸드코디네이션과)
  • Published : 2008.02.29
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Abstract

This study was performed to investigate the quality characteristics of yanggaeng prepared with different ratios of Astragalus membranaceus powder : 2%, 4%, and 6%. Proximate composition, Hunter's color values, texture profile analysis, and sensory qualities were examined. The lightness of the yanggaeng decreased with increasing Astragalus membranaceus powder content. For the texture profile analysis, hardness increased with increasing Astragalus membranaceus powder content. In terms of sensory qualities, the 2% Astragalus membranaceus powder sample did not influence any of the sensory attributes of the yanggaeng.

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