Quality Characteristics and Antioxidant Activity of Yanggaeng with Aster glehni Powder

Abstract

In this study, the quality characteristics and antioxidant activity of Yanggaeng made with various amounts of Aster glehni powder (0, 2.5, 5, 7.5, 10%, w/w) were investigated. The moisture content, pH and sweetness of the Yanggaeng decreased with the addition of the A. glehni powder. In terms of color, the lightness values of the 10% A. glehni powder group were the lowest at 35.07 (P<0.05). The redness was highest in the A. glehni powder 10% group at −0.66 and the yellowness was the lowest in the control group at −0.14 (P<0.05). The texture profile analysis showed that the springiness decreased, and hardness, cohesiveness, gumminess, and chewiness increased with the addition of increasing amounts of A. glehni powder. The results of measuring antioxidant activity revealed that total phenolic, total flavonoid, DPPH, and ABTS free radical scavenging ability, and FRAP values also increased with the increase in the percentage of A. glehni powder. This study shows that A. glehni powder has excellent antioxidant activity and has the potential for use as a functional material that can be added while making Yanggaeng.