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Effect of Addition of Blackcurrant Powder on Quality and Antioxidant Activity of Yanggaeng
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블랙커런트 분말 첨가가 양갱의 품질 및 항산화에 미치는 영향

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Type
Academic journal
Author
Park, Min-Young (대진대학교 식품영양학과) Chung, Hai-Jung (대진대학교 식품영양학과)
Journal
Korean Society of Food Culture 한국식생활문화학회지 한국식생활문화학회지 제31권 제5호 KCI Accredited Journals
Published
2016.1
Pages
457 - 464 (8page)

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Effect of Addition of Blackcurrant Powder on Quality and Antioxidant Activity of Yanggaeng
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Abstract· Keywords

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This study was conducted to assess the quality characteristics and antioxidant activity of Yanggaeng prepared with different concentrations of blackcurrant powder (0, 1.5, 3, and 4.5%). The moisture content ranged from 41.95% to 45.38%, exhibiting no significant differences between the groups. The pH gradually decreased with increasing levels of blackcurrant powder. The lightness (L) value decreased while redness (a) value increased with an increasing amount of blackcurrant powder. Hardness of the control group was lower than those of the treatment groups. Consumer acceptance test revealed no significant differences in surface color, smell, taste, and overall acceptability scores between the control and 3% added groups. The total polyphenol contents and total anthocyanin contents were 7.58~54.88 mg GAE/100 g and 0.00~4.20 mg C3G/100 g), respectively, which increased proportionally with increasing levels of blackcurrant powder. The antioxidant activity measured based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and ferric reducing antioxidant power (FRAP) were significantly higher in treatment groups than the control and increased as the concentration of blackcurrant powder increased. From the above results, blackcurrant powder up to 3% can be incorporated into Yanggaeng to satisfy taste and functional needs for consumers.
#Blackcurrant #Yanggaeng #polyphenol #anthocyanin #quality

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Benzie IFF / 1996 / The ferric reducing ability of plasma as a measure of “antioxidant power”: the FRAP assay / Anal. Biochem. 239(1):70~76 google schola Bishayee A / 2011 / Anthocyanin-rich black currant (Ribes nigrum L.) extract affords chemoprevention against diethylnitrosamineinduced hepatocellular carcinogenesis in rats / J. Nutr. Biochem. 22(11):1035~1046 google schola Blois MS / 1958 / Antioxidant determinations by the use of a stable free radical / Nature 181:1199~1200 google schola Bordonaba JG / 2011 / A new acetonitrile-free mobile phase for HPLC-DAD determination of individual anthocyanins blackcurrant and strawberry fruits: a comparison and validation study / Food Chem. 129(3):1265~1273 google schola 차민아 / 2013 / 동결건조 감귤 분말을 첨가한 양갱의 품질특성 / 한국식생활문화학회지 28(5):488~494 dbpia

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