표고버섯 분말을 첨가한 양갱의 품질 특성 및 항산화성

• Published in: 동아시아식생활학회지 Vol. 30; no. 2; pp. 162 - 171
• Main Authors: 윤소원(So Won Yun), 김수진(Su Jin Kim), 김미리(Mee Ree Kim)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 01.04.2020
• Subjects: 생활과학; quality characteristics; Yanggaeng; antioxidant activity; Lentinus edodes
• ISSN: 1225-6781; 2288-8802
• DOI: 10.17495/easdl.2020.4.30.2.162

This study was conducted to evaluate the quality characteristics and antioxidant activity of Yanggaeng added with Lentinus edodes powder(LE). Yanggaeng was prepared with various levels of LE(0, 1, 3, and 5%). The moisture content of the control was the lowest, followed in order by 1, 3, and 5% LE addition. The sugar content and reducing sugar content decreased significantly as the amount of LE increased. The pH of Yanggaeng added with LE decreased according to the amount of LE, whereas acidity increased. The lightness and yellowness values in the Hunter color system decreased based on the amounts of LE concentrate added to Yanggaeng, whereas the redness value increased. In the texture analysis, hardness, springiness, cohesiveness, gumminess, chewiness and resilience of the control were highest, followed in order by 1, 3, and 5% LE addition. Total phenol content was highest in Yanggaeng added with 5% LE. Antioxidant activities based on DPPH and hydroxyl radical scavenging activities significantly increased as the amount of LE increased. In the sensory evaluation for Yanggaeng, 1∼3% LE addition was most appropriate. These results are expected to contribute to the quality improvement of LE powder added Yanggaeng. KCI Citation Count: 7