Quality Characteristics and Antioxidant Properties of Yanggaeng Supplemented with Hallabong Powder

Abstract

The feasibility of incorporating Hallabong powder (HP) as a value-added food ingredient into convenient food products was investigated using yanggaeng as a model system. HP was incorporated into yanggaeng at amounts of 0, 2, 4, 6, and 8% (w/w) based on total weight of cooked white beans and HP. pH level decreased while soluble solid content increased significantly with increasing levels of HP (P<0.05), whereas moisture content was not directly affected by level of HP incorporation. In terms of color, lightness decreased while redness and yellowness increased significantly (P<0.05) with increasing levels of HP. Hardness increased significantly when HP content exceeded 4% in the formulation (P<0.05). ABTS and DPPH radical scavenging activities were significantly elevated by HP addition, and they increased significantly as HP concentration increased in the formulation (P<0.05). Finally, consumer acceptance test indicated that the highest levels of HP incorporation (8%) had an adverse effect on general consumer preferences. In contrast, yanggaeng with moderate levels of HP (2%) is recommended based on its overall scores to take advantage of the antioxidant properties of HP without sacrificing consumer acceptability.

Physicochemical Properties, Antioxidant Capacities, and Sensory Evaluation of Yanggaeng Treated with Cissus quadrangularis

“…Therefore, research on Yanggaeng production, which includes various natural ingredients with physiological benefits, has become more active. For example, studies have reported adding ingredients such as barley sprouts [10], black ginger [11], finger root powder [12], tomatoes [3], mugwort powder [13], aronia juice [1], Enteromorpha prolifera [14], Hallabong orange [15], green tea powder [16], and paprika [17] to enhance the nutrition density and physiological properties of Yanggaeng.…”