Physicochemical Characteristics and Sensory Attributes of Yanggaeng Treated with Corni fructus Powder: A Pilot Study

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.

Effects of Cissus quadrangularis L. Powder on Proximate Composition, Physicochemical and Textural Properties of Tteokgalbi

“…The resultant Tteokgalbi homogenate, described in proximate composition of Tteokgalbi treated with Cissus powder, was then subjected to analysis for its total polyphenol content (TPC), total flavonoid content (TFC), as well as its ability to scavenge 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radicals, and ferric reducing antioxidant power (FRAP) using methods previously documented ( Hwang and Kim, 2023 ; Jang et al, 2023a ).…”

Physicochemical Properties of Yanggaeng with Added Tempeh Powder

“…The L* , a* , and b* values of Yanggaeng were determined using a spectropolarimeter (LC100, Tintometer Ltd.), and the browning index (BI) was calculated from the assessed L* , a* , and b* values, following a previously described method ( Kim et al, 2021 ; Jang et al, 2023a ).…”

“…Two grams of Yanggaeng was suspended in 20 mL of distilled water and centrifuged at 3,000 g for 10 min (Hanil Science Co., Ltd.), then the supernatant was collected. Subsequently, the pH and Brix value were determined using a pH meter (Orion Star, Thermo Fisher Scientific), and a Brix meter (HI 96801, Hanna Instruments), respectively, as described previously ( Jang et al, 2023a , 2023b ; Lee et al, 2023 ).…”

Physicochemical Properties and Sensory Attributes of Yanggaeng Treated with Citrus Peel Powder

“…Yanggaeng was prepared following a recipe that had been peer reviewed [24]. To formulate the Yanggaeng mixture, 10 g of agar was added to 400 g of water and left to soak for 10 min before boiling over medium heat for approximately 2 min.…”