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ISSN : 1225-7060(Print)
ISSN : 2288-7148(Online)
Journal of The Korean Society of Food Culture Vol.28 No.5 pp.488-494

동결건조 감귤 분말을 첨가한 양갱의 품질특성

차민아, 정해정*
대진대학교 식품영양학과

Quality Characteristics of Yanggaeng Supplemented with Freeze-dried Citrus Mandarin Powder

Hai-Jung Chung*, Min Ah Cha
Department of Food Science & Nutrition, Daejin University


This study assessed the quality characteristics of Yanggaeng prepared with different ratios of Citrus mandarin powder: 0,2, 4, and 6%. The moisture content was lowest in the controls, while there were no significant differences among the groupssupplemented with Citrus mandarin powder. The pH significantly decreased as the amount of Citrus mandarin powderincreased. The lightness (L), redness (a), and yellowness (b) were lower in control groups compared to Citrus mandarinpowder groups. Texture profile analysis showed that the hardness of the Citrus mandarin powder groups were lower thanthe control (which was the highest). The total polyphenol and flavonoid content and DPPH (2,2-diphenyl-1-picrylhydrazyl)radical scavenging activity increased as the amount of Citrus mandarin powder increased. The result of a sensory evaluationtest revealed no significant differences between the controls and groups with 2% Citrus mandarin powder added in color,smell, taste, texture, and overall acceptability.