Article ; Online: Physicochemical Characteristics and Sensory Attributes of Yanggaeng Treated with Corni fructus Powder
Applied Sciences, Vol 13, Iss 2839, p
A Pilot Study
2023 Volume 2839
Abstract: This study investigated the physicochemical properties and sensory attributes of Yanggaeng, a traditional dessert in Far East Asia, treated with a functional additive Corni fructus powder (CF) in various concentrations (0% [control; CON], 2%, 4%, and 6%). ...
Abstract | This study investigated the physicochemical properties and sensory attributes of Yanggaeng, a traditional dessert in Far East Asia, treated with a functional additive Corni fructus powder (CF) in various concentrations (0% [control; CON], 2%, 4%, and 6%). The proximate compositions, physicochemical properties, antioxidant capacities, texture properties, and consumers’ preferences of the CF-treated Yanggaeng were assessed. CF-treated Yanggaeng had decreased L* (lightness) and b* (yellowness) values and increased a* (redness) values and browning index (BI) due to the CF. Moreover, CF-treated Yanggaeng had significantly decreased pH and increased °Brix levels. Similarly, CF addition significantly increased the 1,1-diphenyl-1-picrylhydrazyl (DPPH) and 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (ABTS) radical scavenging activities and ferric reducing antioxidant power (FRAP). The elevation of the radical scavenging capacities may be due to the abundance of phenolic contents in CF. Furthermore, CF addition significantly changed the textural properties of Yanggaeng, such as increased hardness, gumminess, and chewiness. Notably, 6% CF-treated Yanggaeng significantly attenuated resilience and cohesion compared to the CON. In the consumers’ preferences, 2% CF-treated Yanggaeng had similar attributes (i.e., color, scent, flavor, sweetness, taste, overall acceptance, and purchase intention) as the CON, a typical Yanggaeng. Therefore, adding CF, a natural and edible antioxidative ingredient, in Yanggaeng may be acceptable to consumers with a significant alteration of physicochemical properties. |
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Keywords | Corni fructus ; Yanggaeng ; physicochemical properties ; sensory attributes ; Technology ; T ; Engineering (General). Civil engineering (General) ; TA1-2040 ; Biology (General) ; QH301-705.5 ; Physics ; QC1-999 ; Chemistry ; QD1-999 |
Language | English |
Publishing date | 2023-02-01T00:00:00Z |
Publisher | MDPI AG |
Document type | Article ; Online |
Database | BASE - Bielefeld Academic Search Engine (life sciences selection) |
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