Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Yanggaeng Supplemented with Freeze-dried Citrus Mandarin Powder

동결건조 감귤 분말을 첨가한 양갱의 품질특성

  • Cha, Min Ah (Department of Food Science & Nutrition, Daejin University) ;
  • Chung, Hai-Jung (Department of Food Science & Nutrition, Daejin University)
  • 차민아 (대진대학교 식품영양학과) ;
  • 정해정 (대진대학교 식품영양학과)
  • Received : 2013.08.30
  • Accepted : 2013.10.02
  • Published : 2013.10.30
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Abstract

This study assessed the quality characteristics of Yanggaeng prepared with different ratios of Citrus mandarin powder: 0, 2, 4, and 6%. The moisture content was lowest in the controls, while there were no significant differences among the groups supplemented with Citrus mandarin powder. The pH significantly decreased as the amount of Citrus mandarin powder increased. The lightness (L), redness (a), and yellowness (b) were lower in control groups compared to Citrus mandarin powder groups. Texture profile analysis showed that the hardness of the Citrus mandarin powder groups were lower than the control (which was the highest). The total polyphenol and flavonoid content and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity increased as the amount of Citrus mandarin powder increased. The result of a sensory evaluation test revealed no significant differences between the controls and groups with 2% Citrus mandarin powder added in color, smell, taste, texture, and overall acceptability.

Keywords

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