Quality Characteristics of Yanggaeng Prepared with the Addition of Colored Sweet Potato Powder

Lee, Hye Won; Lee, So Yoon; Jung, Yun Jo; Jo, Yeon Jae; Chung, Mi Nam; Lee, Jun Soo; Jeong, Heon Sang

doi:10.3746/jkfn.2022.51.11.1238

Cited by 4 publications

(2 citation statements)

References 13 publications

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“…Overall, the FTG samples showed significant differences in several textural parameters compared to the other two groups. Previous studies have determined that moisture content is the main factor determining the texture of dried foods; therefore, the differences can be attributed to the relatively high moisture content of the FTG samples (Lee et al, 2023;Mazumder et al, 2007). By contrast, all three groups showed CON, hot-air dried oriental melon slices without pretreatment; STG, hot-air dried oriental melon slices pretreated using a steaming method; FTG, hot-air dried oriental melon slices pretreated using a freeze-thawing method.…”

Section: Texture Of Dried Oriental Melon Slicesmentioning

confidence: 96%

“…Therefore, combining hot-air drying with an appropriate pretreatment can be an excellent strategy for improving the storability of food. In light of these considerations, various hot-air dried fruits and vegetables, such as persimmon (Kim et al, 2009), radish (Kim et al, 2015), zucchini (Song et al, 2022), and sweet potato (Lee et al, 2023), are being produced and studied. However, reports on hot-air dried oriental melon slices are scarce, and to our knowledge, almost no research has been conducted on hot-air dried oriental melon slices made exclusively with physical pretreatments without any additional ingredients.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and organoleptic properties of hot-air dried oriental melon slices prepared using different physical pretreatments

Kim,

Jung

et al. 2024

Food Sci. Preserv.

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The oriental melon poses challenges in terms of long-term storage and distribution. Addressing these issues requires an extension of the storage life through appropriate processing. In this study, pretreated hot-air dried oriental melon slices (steamed and freeze-thawed) were prepared, and their physicochemical and organoleptic properties were examined. The control group (CON) consisted of hot-air dried oriental melon slices without pretreatment, while the steamed group (STG) and freeze-thawed group (FTG) consisted of hot-air dried oriental melon slices pretreated using steaming and freeze-thawing methods, respectively. The moisture contents detected in the CON, STG, and FTG groups ranged from 15.96% to 27.30%, with variations of 7.53 to 8.40 °Brix for the soluble solid contents. The CON group showed the highest Hunter color value for lightness (L*) and the lowest value for redness (a*). The texture profile analysis revealed the highest hardness and chewiness in the order of STG > CON > FTG. Considerable differences were observed in springiness and adhesiveness in the FTG group compared to the other groups. The organoleptic evaluation showed that the CON group had the highest sensory scores for overall preference. These findings indicate that the properties of hot-air dried oriental melon slices were influenced by physical pretreatments and that manufacturing these slices without pretreatment is the most effective method in terms of processing simplicity and cost efficiency.

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Section: Texture Of Dried Oriental Melon Slicesmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

Physicochemical and organoleptic properties of hot-air dried oriental melon slices prepared using different physical pretreatments

Kim,

Jung

et al. 2024

Food Sci. Preserv.

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Quality Characteristics and Antioxidant Activity of Yanggaeng with Aster glehni Powder

Kim,

Yook

2023

JKFN

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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.

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Quality Characteristics of Dried Purple Sweet Potato with Heat Treatment and Enzymatic Saccharification

Lee,

Cho

et al. 2023

JKFN

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In this study, purple sweet potato paste was obtained after subjecting to heat treatment and enzyme saccharification, and the quality characteristics of dried sweet potato paste were subsequently evaluated. The total sugar and reducing sugar contents were 12.66 and 6.85%, respectively, in the steamed sweet potato paste and 14.73 and 7.47%, respectively, in the baked sweet potato paste. After enzyme treatment, the total sugar of steamed and baked sweet potato paste increased to 16.04 and 20.72%, respectively, and the reducing sugar increased to 8.20 and 10.16%, respectively. The total sugar content of dried sweet potatoes was 47.25% for steamed sweet potatoes and 52.30% for baked sweet potatoes, and the reducing sugar content was 20.68 and 24.05%, respectively, both values were higher for baked sweet potatoes. The total sugar, reducing sugar, and free sugar contents of dried sweet potatoes increased under enzyme treatment conditions. No significant differences were obtained in the hardness of dried sweet potatoes, and was not dependent on the presence or absence of enzyme treatment. Results of this experiment indicate that baking is an excellent treatment when manufacturing dried sweet potatoes, and the sugar content can be increased through enzyme treatment.

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Quality Characteristics of Yanggaeng Prepared with the Addition of Colored Sweet Potato Powder

Cited by 4 publications

References 13 publications

Physicochemical and organoleptic properties of hot-air dried oriental melon slices prepared using different physical pretreatments

Physicochemical and organoleptic properties of hot-air dried oriental melon slices prepared using different physical pretreatments

Quality Characteristics and Antioxidant Activity of Yanggaeng with Aster glehni Powder

Quality Characteristics of Dried Purple Sweet Potato with Heat Treatment and Enzymatic Saccharification

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