Purpose: The purpose of this study was to investigate the quality characteristics and antioxidative effect of Yanggaeng added with Osmanthus fragrans powder(OFY).
Methods: Osmanthus fragrans powder were added with in ratios(w/w) of 0%(C), 1.5%(OFY1), 3%(OFY2), 4.5%(OFY3), 6%(OFY4) and then proximate composition, physicochenical properties, mechanical analysis, microbiological analysis at 4℃ for 50 days and at 20℃ for 5 days, antioxidative effect, sensory evaluation analysis.
Results: OFY1∼OFY4 samples showed higher moisture, crude ash, crude lipid and crude protein contents as well as redness, yellowness, Mg, K, Ca, Zn compared to control(C) (p＜0.001). OFY1∼OFY4 samples showed lower Carbohydrate, pH, °Btix, brightness, Na compared to control(C) and no significant difference at Cu compared to control(C). OFY1∼OFY4 samples showed higher hardness compared to control(C) (p＜0.001) and lower adhesiveness, springiness, cohesiveness, gumminess and chewiness compared to control(C) (p＜0.001). OFY1∼OFY4 samples showed higher resilience compared to control(C) (p＜0.05). As a result of microbiological analysis at 4℃ for 50 days and at 20℃ for 5 days, OFY1∼OFY4 samples showed lower variation of total cell count compared to control(C)(p＜0.001). The total polyphenol contents, total flavonoid contents, DPPH and ABTS free radical inhibition effects of OFY1∼OFY4 samples were higher than control(C). As a result of sensory evaluation, color and flavor of samples have not significant difference in control(C) and OFY1∼OFY4 samples. Control(C) and OFY1∼OFY2 samples showed higher sweetness, swallowing, chewiness, overall acceptability, availability compared to OFY3∼OFY4(p＜0.001). OFY1∼OFY3 samples showed higher texture to OFY4(p＜0.05). Control(C) and OFY1∼OFY3 samples showed higher product potential to OFY4(p＜0.001).
Conclusion: The results of this study suggest that 1.5∼3.0% addition of Osmanthus fragrans powder is an effective for preparation of Yanggaeng increasing the consumer acceptability and functionality.