Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

Quality Characteristics of Yanggaeng Added with Curcuma longa L. Powder

울금분말 첨가량을 달리한 양갱의 품질특성

  • Kim, Dong-Seok (Dept. of Food Service & Culinary Arts, Seowon University) ;
  • Choi, Suk-Hyun (Dept. of Food Service & Culinary Arts, Seowon University) ;
  • Kim, Hyun-Ryoung (Dept. of Food Service & Culinary Arts, Seowon University)
  • 김동석 (서원대학교 호텔외식조리학과) ;
  • 최석현 (서원대학교 호텔외식조리학과) ;
  • 김현룡 (서원대학교 호텔외식조리학과)
  • Received : 2013.09.12
  • Accepted : 2014.03.15
  • Published : 2014.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the physicochemical and sensory characteristics of yanggaeng prepared with Curcuma longa L. powder(CP; 0, 0.5, 1, 1.5, 2%). Increasing the amount of CP in the yanggaeng tended to increase the moisture content and pH value, while it decreased the $^{\circ}brix$ value. Increasing the amount of CP in the yanggaeng also tended to decrease the lightness(L) in the hunter color values, increasing the redness(a) and yellowness(b). For the textural characteristics, the addition of CP decreased the hardness, adhesiveness, springiness, gumminess and brittleness. In sensory evaluation, yanggaeng added with 1% CP had excellent scores in sensory preference. Based on the results, 1% should be recommended as the optimum level of CP to be added for the preparation of yanggaeng.

본 연구는 울금분말을 첨가한 양갱의 품질특성에 대하여 조사하였다. 울금분말을 첨가한 양갱의 수분함량과 pH는 울금분말의 첨가비율이 증가할수록 높아졌으며 당도는 울금분말의 첨가비율이 높아질수록 낮아졌다. 색도는 울금분말의 첨가비율이 높아질수록 L값은 낮아졌고 a값과 b값은 높아졌다. 기계적 조직감의 특성은 울금분말의 첨가비율이 높아질수록 경도, 부착성, 탄력성, 검성, 파쇄성 모두 낮아졌다. 울금분말 첨가 양갱의 관능 기호도는 냄새, 맛, 조직감, 전반적인 기호도 항목에서 1% 첨가구가 가장 우수한 것으로 나타났다. 이상의 결과들을 고려하였을 때, 양갱의 제조 시에 울금분말을 첨가하는 것은 양갱의 관능기호도 상승효과를 꾀할 수 있을 것으로 판단되며 앙금 양 대비 1%의 울금분말을 첨가하는 것이 관능 기호도 측면에서 가장 적합할 것으로 판단된다.

Keywords

References

  1. 김광옥, 김상숙, 성내경, 이영춘 (2000). 관능검사 방법 및 응용. 신광출판사, 10-49, 서울.
  2. 백과사전출판사 (1991). 약초의 성분과 이용. 일월서각, 828-830, 서울.
  3. Ahn BJ, Lee JY, Park TS, Pyeon JR, Bae HJ, Song MA, Baek EJ, Park JM, Son JH, Lee CE, Choi KI (2006). Antioxidant activity and whitening effect of extraction conditions in Curcuma longa L. Korean J Medicinal Crop Sci 14(3):168-172.
  4. Ahn JW (2009). Properties of rice cakes for Topokki with curry powder. Korean J Food Cookery Sci 25(4): 467-473.
  5. AOAC (1995). Official Methods of Analysis. 16th ed. The Association of Official Analytical Chemists. 125-132, Washington, D.C, USA.
  6. Cho Y, Choi MY (2010). Quality characteristics of jelly containing added turmeric (Curcuma longa L.) and beet (Beta vulgaris L.). Korean J Food Cookery Sci 26(4): 481-489.
  7. Choi EJ, Kim SI, Kim SH (2010). Quality characteristics of Yanggaeng by the addition of green tea powder. J East Asian Soc Dietary Life 20(3): 415-422.
  8. Choi IK, Lee JH (2005). Quality characteristics of yanggaeng incorporated with mugwort powder. J Korean Soc Food Cul 20(6): 738-743.
  9. Choi SH (2012). Quality characteristics of fish paste containing Curcuma longa L. powder. Korean J Food & Nutr 25(4): 833-841. https://doi.org/10.9799/ksfan.2012.25.4.833
  10. Choi SN, Youn SB, and Yoo SS (2012). Quality characteristics and antioxidative activities of Majakgwa with added turmeric powder. Korean J Food Cookery Sci 28(2): 123-131. https://doi.org/10.9724/kfcs.2012.28.2.123
  11. Han EJ, Kim JM (2011). Quality characteristics of yanggaeng prepared with different amounts of ginger powder. J East Asian Soc Dietary Life 21(3): 360-366.
  12. Han JM, Chung HJ (2013). Quality characteristics of yanggaeng added with blueberry Powder. Korean J Food Preserv 20(2): 265-271. https://doi.org/10.11002/kjfp.2013.20.2.265
  13. Jeong BM (2004). Nutritional components of yanggeng prepares by different ratio pumpkin. Korean J Soc Food Cookery Sci 20(6):614-618.
  14. Ju SM, Hong KW (2011). Quality characteristics and antioxidative effects of cookie prepareds with Curcuma longa L. powder. J East Soc Dietary Life 21(4): 535-544.
  15. Jung JS, Sul JH (2002). Color development of combination dyeing of indian indigo and turmeric extracts, gardenia extracts. Journal of the Korean Society of Clothing and Textiles 26(2): 325-336.
  16. Kang SK, Hyun KH (2007). Optimization of curcumin extraction and removal of bitter substance from Curcuma longa L. Korean J Food Preserv 14(6): 722-726.
  17. Kang WS, Kim JH, Park EJ, Yoon KR (1998). Antioxidative property of turmeric ethanol extract. Korean J Food Sci Technol 30(2): 226-271.
  18. Kim IS, Jin SK, Park KH, Jeong KJ, Kim DH, Yang MR, Chung YS (2007). Quality characteristics of low-fat sausage containing curcumin extract during cold storage. Korean J Food Sci Ani Resour 27(3): 255-261. https://doi.org/10.5851/kosfa.2007.27.3.255
  19. Kim JH, Park JH, Park SD, Kim JK, Kang WW, Moon KD (2002). Effect of addition of various mesh sifted powders from safflower seed on quality characteristic of yanggeng. Korean J Food Preserv 9(3): 309-314.
  20. Kim SB, Kang BH, Kwon HS, Kang JH (2011). Antiinflammatory and antiallergic activity of fermented turmeric by lactobacillus johnsonii IDCC 9203. Korean J Microbiol Biotechnol 39(3): 266-273.
  21. Kim TH, Son YK, Hwang KH, Kim MH (2008). Effects of Angelica keiskei Koidzumi and turmeric extract supplementation on serum lipid parameters in hypercholesterolemic diet or P-407-induced hyperlipidemic rats. J Korean Soc Food Sci Nutr 37(6): 708-713. https://doi.org/10.3746/jkfn.2008.37.6.708
  22. Kim YJ, You YH, Jun WJ (2012). Hepatoprptective activity of fermented Curcuma longa L. on galactosamine-intoxicated rat. J Korean Soc Food Sci Nutr 41(6): 790-795. https://doi.org/10.3746/jkfn.2012.41.6.790
  23. Kim YH(2002). Screening of antioxidant activity in Dansam (Salvia miltiorrhiza) and Ulgum (Crucuma longa) additional effect on the shelf-life and the characteristics Yakgwa. MS Thesis, Sookmyung Women's University 5-9, Seoul.
  24. Ku SK, Choi HY (2009). Antioxidant activity and quality characteristics of red ginseng sweet jelly (Yanggaeng). Korean J Food Cookery Sci 25(2): 219-226.
  25. Lee YS (2006). A study on the dyeability and antimicrobial activity of turmeric. Journal of the Korea Fashion & Costume Design Association 8(1): 49-57.
  26. Min SH, Park OJ (2008). Quality characteristics of yanggaeng prepared with different amounts of Astragalus membranaceus powder. J East Soc Dietary Life 18(1): 9-13.
  27. Park ML, Byun GI (2005). Quality characteristics of pine mushroom yanggaeng prepared by different addition of frozen pine mushroom according to different pre-treatment. J Korean Soc Food Cul 20(6): 738-743.
  28. Park EY, Kang SG, Jeong CH, Choi SD, Shim KH (2009). Quality characteristics of yanggaeng added with paprika powder. J Agric Life Sci 43(4): 37-43.
  29. Park MS, Park DY, Son KH, Koh BK (2009). A study on quality characteristics of Doraji (Platydodon grandiflorum) yanggeng using by dfferent pre-treatment methods and amounts adding levels of Doraji. J East Soc Dietary Life 19(1): 78-88.
  30. Park MY (2010). Quality properties of woolgeom yanggaeng fermented by lactic acid bacteria and bacillus subtilis. MS Thesis, Sunchon University 34-43, Sunchon.
  31. Park SH, Cho EJ (1995). Instrumental and sensory characteristics of yanggaeng mixed with kidney bean sediment. J Korean Soc Food Cul 10(4): 247-253.
  32. Seo HM, Lee JH (2013). Physicochemical and antioxidant properties of yanggaeng incorporated with black sesame powder. J Korean Soc Food Sci Nutr 42(1): 143-147. https://doi.org/10.3746/jkfn.2013.42.1.143