The Quality Characteristics of Plant-Based Yanggaeng Prepared with Different Contents of Actinidia arguta Powder
Year: 2024
Type: article
Abstract: The quality characteristics of Yanggaeng manufactured with different ratio (2,4,6 and 8%) of native Actinidia arguta powder to suggest and provide basic data necessary for commercialization. In this research, moisture was 29.13-41.13%, DPPH radical scavenging activity content was 23.77-48.25 mg/mL, and total phenolic compound content was 17.26-28.43 mg/g. The moisture content, DPPH radical scavenging activity content, and total phenolic compound content of the parchment added with native sand powder tended to increase significantly as the ratio of the native powder increased. The pH of the native sand powder parchment was the lowest at 4.60, in the case of 8% added households, and decreased significantly as the amount of addition increased. In addition, gumminess decreased as the addition rate of the native Actinidia arguta powder increased, indicating a significant difference between each sample. From Sensory evaluation, sample group adding 2% of Actinidia arguta powder indicated the highest appraisal for most factors, flavor, sweetness, moistness, mouth feel, purchase intention and overall acceptability. By analyzing the effects of forming various nutritional ingredients, antioxidant effects, physical and sensory characteristics, and antioxidant activity by adding native Actinidia arguta powder as an ingredient for Yanggang by varying the ratio of native Actinidia arguta powder, it was intended to be used as basic data for the development of health-oriented high-quality processed foods using plant-based food materials by exploring the possibility of developing products suitable for the taste of modern people in various ways.
Authors: Danbi Kim, Seung-Seok Yoo
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4404063631