This study attempts to develop Yanggaeng that can satisfy the health-oriented needs of consumers using date palms, which are rich in fiber and have high levels of anti-oxidative activity. Yanggaeng was manufactured by adding 50, 60, 70, 80, 90, and 100% of date palm paste to water according to weight.
The moisture content of Yanggaeng containing date palm paste increased significantly from 28.18~31.60% according to how much date palm paste was added. The pH (5.68~5.85) and sugar content (6.30~6.63) of the Yanggaeng appeared to decrease the more paste was added. L values (32.63~35.39) of Yanggaeng chromaticity measurements appeared higher in samples with low content and significantly lower as paste content increased. A values (-3.31~-2.19) appeared to decrease as date palm paste content increased and when 90% or more date palm paste was added, they increased again, so there were no uniform tendencies according to date palm paste content. B values (7.80~10.23) did not show uniform tendencies according to date palm paste content.
In mechanical texture measurements of Yanggaeng, hardness, gumminess, and springness appeared high in samples with the highest date palm paste content and they increased significantly as paste content increased and while there were significant differences in cohesiveness among samples, no uniform tendencies appeared. There were no significant differences among samples with regard to adhesiveness, chewiness, and cohesiveness. In sensory tests of Yanggaeng containing date palms, preference tests showed that taste preferences towards Yanggaeng with an 80% date palm paste content and general preferences were high but there were no significant differences among samples with regard to appearance, smell, and texture preferences.
In tests of characteristic differences, color intensity, date palm flavor, date palm taste, and after taste appeared strongest in the 100% date palm paste content group and these characteristics decreased significantly as date palm paste content decreased. Gloss, moistness, and graininess appeared strongest in the 50% paste content group and decreased as paste content increased. There were no significant differences among samples with regard to sweetness, hardness, springness, chewiness, and stickiness.
These results overall show that when Yanggaeng containing date palm paste is manufactured, Yanggaeng with 80% paste generally shows the best sensory preferences.