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Quality Characteristics of Yanggaeng Added with Date Palm Paste
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대추야자 페이스트를 첨가한 양갱의 품질 특성

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Type
Academic journal
Author
Ji-Won Lee Mi-Soo Kim (경희대학교) Kyung-Hee Lee (경희대학교)
Journal
The East Asian Society Of Dietary Life Journal of the East Asian Society of Dietary Life Vol.30 No.4 KCI Accredited Journals
Published
2020.8
Pages
288 - 296 (9page)
DOI
10.17495/easdl.2020.8.30.4.288

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Quality Characteristics of Yanggaeng Added with Date Palm Paste
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2020

Quality Characteristics of Yanggaeng Added with Date Palm Paste
Ji-Won Lee ,  Mi-Soo Kim ,  Kyung-Hee Lee Journal of the East Asian Society of Dietary Life 2020.08 Academic journal
Quality characteristics of Yanggaeng
이지원 조리외식경영학과 2020.01 Thesis
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Abstract· Keywords

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This study investigated the quality characteristics of Yanggaeng made by adding date palm paste, which is rich in fiber and antioxidants, to produce health-oriented Yanggaeng. Yanggaeng was produced by adding 50, 60, 70, 80, 90, and 100% date palm paste (vs water weight). The physicochemical characteristics, including moisture content, pH, texture, color, and sensory characteristics of Yanggaeng were evaluated. The moisture content of Yanggaeng increased significantly from 28.18 to 31.60% according to the amount of date palm paste. However, pH level (5.63∼5.89) and sugar contents (5.43∼6.89 °Brix) of Yanggaeng tended to decrease depending on the amount of date palm paste contents. The L-values (32.31∼36.57) of Yanggaeng significantly decreased as paste content increased. There was no consistent tendency in a-value or b-value according to date palm paste content. In mechanical texture measurements, hardness, gumminess, and springiness of Yanggaeng significantly increased as paste content increased, whereas adhesiveness, chewiness, and cohesiveness had no significant differences among the samples. In the result of the sensory test, Yanggaeng added with 80% date palm paste scored significantly the highest in terms of overall and taste preferences, whereas preferences of appearance, flavor, and texture showed no significant differences. For the characteristics difference test, Yanggaeng added with 100% scored the highest in terms of color, date palm flavor, date palm taste, and after taste. The surface gloss, moistness, and graininess were highest in Yanggaeng added with 50%. In conclusion, Yanggaeng added with 80% paste was most preferred in terms of overall preference.
#date palm paste #yanggaeng #quality characteristics #sensory evaluation

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References (31)

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조미자 / 2005 / 저장기간에 따른 참깨 다식의 조직 특성 변화 / 한국식품영양학회지 18(1):1~3 google schola 최은희 / 2018 / 설탕량 감소를 위한 스테비아 잎 분말 적용 단호박 양갱 / Culinary Science & Hospitality Research 24(3):83~92 dbpia 최은진 / 2013 / 자색 고구마 농축액을 첨가하여 제조한 젤리의 품질특성 및 항산화활성 / 한국식품과학회지 45(1):47~52 dbpia Choi HM / 2003 / The Nutrition of the 21st Century / Gyomoon :41 google schola 최인경 / 2013 / 쑥 분말을 첨가한 양갱의 품질특성 / 한국식품영양과학회지 42(2):313~317 dbpia

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