콜라비 동결건조분말 및 과피 추출물을 첨가한 양갱의 품질특성

서지정보

ㆍ발행기관 : 한국식품조리과학회(구 한국조리과학회) ㆍ수록지정보 : 한국식품조리과학회지 / 33권 / 5호
ㆍ저자명 : 이주희 ( Ju Hee Lee ) , 이지민 ( Ji Min Lee ) , 김경서 ( Kyoung Seo Kim ) , 김현정 ( Hyun Jung Kim )

영어 초록

Purpose: This study was carried out to investigate the quality characteristics and antioxidative activity of Yanggaeng added with kohlrabi peel extract and freeze-dried kohlrabi powder at different amounts of 0%, 1%, 3%, and 5% based on the total weight of cooked white beans of Yanggaeng. Methods: The moisture, total soluble solids, and reducing sugar contents, pH, acidity, Hunter’s color values, total polyphenol content, and antioxidant activities of Yanggaeng were determined. Results: The moisture content increased from 44.36% to 46.69% with an increasing ratio of freeze-dried kohlrabi powder from 1% to 5%. Total soluble solid contents were not significantly different for all Yanggaengs. The pH level decreased while titratable acidity increased with an increase in kohlrabi powder amount. For color, lightness and yellowness increased; however, redness decreased with an increase in kohlrabi powder. The higher content of freeze-dried kohlrabi powder resulted in higher total polyphenol contents, DPPH radical scavenging activities, and ferric to ferrous ion reducing power than those of the control. Conclusion: These results suggest that the addition of kohlrabi freeze-dried powder and peel extract to Yanggaeng can improve the antioxidant activities of Yanggaeng.

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