Journal of Physiology & Pathology in Korean Medicine (동의생리병리학회지)

The Physiological Society of Korean Medicine and The Society of Pathology in Korean Medicine (대한동의생리학회·한의병리학회)
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Characteristics of Yanggaeng with Lotus Root and Omija

연근과 오미자를 이용하여 제조한 양갱의 특성

  • Park Sung Hye (Department of Herbal Resources, Professional Graduate School of Oriental Medicine, Wonkwang University) ;
  • Hyun Joong Soon (Lotus Root & Legume Research Institute) ;
  • Park Sung Jin (Department of Bio-food, Hallym College) ;
  • Han Jong Hyun (Department of Herbal Resources, Professional Graduate School of Oriental Medicine, Wonkwang University)
  • 박성혜 (원광대학교 한의학전문대학원 한약자원개발학과) ;
  • 현중순 (연 그리고 콩 식품 연구소) ;
  • 박성진 (한림성심대학 바이오식품과) ;
  • 한종현 (원광대학교 한의학전문대학원 한약자원개발학과)
  • Published : 2004.10.01
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Abstract

In this study, lotus root(Nelumbo nucifera G.) and omija(Schizandrae fructus), which have been used in oriental medicine and folks remedy, were examined to apply to functional foods. We prepared yanggaeng with lotus root, sugar, oligosaccharide, agar, omija extract solution and analyzed the nutritional composition(moisture, protein, fat, ash, crude fiber, carbohydrate, free sugar and minerals). Also we investigated texture profile and evaluated sensory characteristics of developed yanggaengs and 8 commercial ones. Potassium and crude fiber contents of yanggaeng with lotus root were higher than the commercial yanggaengs. Cohesiveness, springiness and gumminess of lotus root yanggaeng were the same levels of commercial yanggaengs. Sensory evaluation with the ones, showed that the lotus yanggaeng was more desirable than the commercial ones. Yanggaeng with lotus had good scores in texture profile and sensory evaluation compared with commercial yanggaengs. These results demonstrated that lotus root hadsufficient values to use a foodstuff for yanggaeng.

Keywords

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