Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Characteristics of Yanggaeng with Peucedanum japonicum Powder

방풍나물 분말 첨가 양갱의 품질특성

  • Lee, Won-Hae (Dept. of Culinary and Foodservice Management, Sejong University) ;
  • Yoo, Seung-Seok (Dept. of Culinary and Foodservice Management, Sejong University) ;
  • Hong, Ki-Woon (Dept. of Hotel Culinary Arts & Food Service, Hyejeon College)
  • 이원해 (세종대학교 조리외식경영학과) ;
  • 유승석 (세종대학교 조리외식경영학과) ;
  • 홍기운 (혜전대학교 호텔조리외식계열)
  • Received : 2018.01.08
  • Accepted : 2018.01.23
  • Published : 2018.01.31
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Abstract

This study developed a new yanggaeng(red bean sweet jelly) by adding Peucedanum japonicum powder from 5% to 20%. It has been evaluated its physicochemical, sensory characteristics and antioxidant activity. The DPPH radical scavenging activity of Peucedanum japonicum powder was 40.53% and the total phenolic compound content was 13.36 mg/100 g. Moisture content of yanggaeng with Peucedanum japonicum powder added 5~15% was 50.24~48.32% significantly higher than in the control group(p<0.05). The hardness of yanggaeng was $2,748.25g/m^2$in control and the PY5 and PY10 were $4,012.05g/m^2$ and $4,019.40g/m^2$ respectively, significantly higher than control(p<0.05). However, when the amount of Peucedanum japonicum powder was increased by more than a certain rate, it decreased again, as $2,155.39g/m^2$ in PY20. As a result of the acceptance test of the yanggaeng, the flavor of yanggaeng with Peucedanum japonicum powder was evaluated significantly higher than control(p<0.05), but PY20 was 5.20 not significantly difference with PY10. The overall acceptance of the yanggaeng showed the lowest value of 4.00 in the control, PY15 showed significantly high value as 7.80(p<0.05). Compared with the control, the acceptance of samples with Peucedanum japonicum powder 5~15% was higher than that of control. It was concluded that 10% and 15% of the Peucedanum japonicum powder could be added for the development of the yanggaeng. According to the above study result, to enhance the utilization of Peucedanum japonicum for developing functional food would be possible, and a new yanggaeng product by adding Peucedanum japonicum would have good potential.

Keywords

References

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