Quality Characteristics and Reduced Sugar Conditions of Yanggaeng Prepared with Steamed Liriopis Tuber Extract Using Response Surface Methodology

Park, Chanyoung; Park, So Hae; Kim, Won Baek; Hwang, Ji Hoe; Lee, Heeseob

doi:10.3746/jkfn.2017.46.2.229

Journal of the Korean Society of Food Science and Nutrition

2017

DOI: 10.3746/jkfn.2017.46.2.229

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Quality Characteristics and Reduced Sugar Conditions of Yanggaeng Prepared with Steamed Liriopis Tuber Extract Using Response Surface Methodology

Chanyoung Park¹,

So Hae Park²,

Won Baek Kim³

et al.

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Cited by 3 publications

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Quality characteristics and antioxidant activities of aged black Liriope platyphylla

Kim¹,

Oh²,

Baek³

et al. 2019

Korean Journal of Food Preservation

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The purpose of this study was to examine the physicochemical properties and antioxidant activities of aged black Liriope platyphylla (ALP) and raw Liriope platyphylla (RLP). RLP was aged for 14 days at high humidity (90% and 95%) and temperatures (50℃ and 80℃). With the passage of the storage period, the moisture content significantly decreased to 64.26%. During storage, the sugar content increased to 16.00 °Brix, while the reducing sugar content increased to 2.62%. With increasing storage time, the pH decreased to 3.63, while the acidity increased to 0.032%. In the Hunter color system, L (lightness) and b (yellowness) values of ALP were lower than those of RLP, while the redness value of ALP was higher than that of RLP. During storage, the browning index value significantly increased to 77.08. The increase in total phenol content of ALP after 14 days of aging was more than that of RLP. IC 50 values for both 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radical scavenging activities of ALP after 14 days of aging were lower than those of RLP. Based on these results, it is suggested that aged black Liriope platyphyllas can a useful food material, in terms of both physicochemical properties and antioxidant activities. Key words：Liriope platyphylla, aged black Liriope platyphylla, quality characteristics, antioxidant activities

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Quality characteristics and antioxidant activities of aged black Liriope platyphylla

Kim¹,

Oh²,

Baek³

et al. 2019

Korean Journal of Food Preservation

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Quality Characteristics and Antioxidant Activity of Yanggaeng Added with Black Ginger (Kaempferia parviflora)

Kwon

Kim

Han

2021

JKFN

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The purpose of this study was to increase the availability and value of traditional foods by adding black ginger Yanggaeng. In this study, quality characteristics and antioxidant activity of Yanggaeng different (0%, 0.25%, 0.5%, 0.75%, and 1.0%) black ginger were analyzed. Yanggaeng's pH and sweetness showed no significant change with the addition of black ginger. The moisture content of the Yanggaeng increased with the increasing addition of black ginger powder. The color value indicated a significant decrease of "L", "b" values with an increase in the additive, and "a" value tended to increase with higher amounts of additive (P<0.001). Texture measurement tests showed a significant decrease in hardness, gumminess, and chewiness (P<0.001), but showed a significant increase in adhesiveness (P<0.05). The sensory evaluation results of Yanggaeng with the addition of black ginger indicated that 0.5% additive had a significantly high preference overall in all items evaluated. Upon testing the antioxidant activity of black ginger Yanggaeng, the total content of polyphenol, flavonoid, and anthocyanin increased with the addition of increasing amounts of black ginger. In addition, the DPPH radical scavenging activities and reducing power significantly increased with an increase in the added black ginger. As a result of these experiments, this study verified the antioxidant activities of black ginger. Thus, Yanggaeng with the addition of 0.5% black ginger can be manufactured as a functional food that can satisfy sensory preferences as well as exhibit antioxidant activity. We conclude that the addition of black ginger powder has a positive effect on the antioxidant activities and sensory properties of Yanggaeng.

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Antioxidant Activity and Quality Characteristic of Sulgidduk Added Liriope platyphlla Powder

Park¹,

Jin²

2018

KFCS

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Quality Characteristics and Reduced Sugar Conditions of Yanggaeng Prepared with Steamed Liriopis Tuber Extract Using Response Surface Methodology

Cited by 3 publications

References 13 publications

Quality characteristics and antioxidant activities of aged black Liriope platyphylla

Quality characteristics and antioxidant activities of aged black Liriope platyphylla

Quality Characteristics and Antioxidant Activity of Yanggaeng Added with Black Ginger (Kaempferia parviflora)

Antioxidant Activity and Quality Characteristic of Sulgidduk Added Liriope platyphlla Powder

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