Physicochemical Properties, Antioxidant Capacities, and Sensory Evaluation of Yanggaeng Treated with Cissus quadrangularis

Abstract

This study investigated the impact of incorporating Cissus quadrangularis (CQ) powder into Yanggaeng, a traditional Korean food, focusing on its functional properties. This study examined the proximate composition, physicochemical characteristics, antioxidant capabilities, sensory attributes, and consumer preferences of Yanggaeng when treated with different levels (CON [0%], CQ2 [2%], CQ4 [4%], and CQ6 [6%]) of CQ powder. Yanggaeng with CQ powder exhibited a significantly reduced pH, and among the CQ additive groups the highest °Brix value was observed in CQ2. The water holding capacity (WHC) decreased after adding CQ powder. The color properties of Yanggaeng with CQ powder, including L*, a*, and b*, were measured. L* values dose-dependently decreased as the amount of CQ powder increased. Conversely, a* values increased significantly with CQ powder addition compared with CON, and b* values were highest in CQ2. Similarly, the browning index (BI) increased in the CQ powder treatment groups compared with CON. The antioxidative properties of Yanggaeng with CQ powder were evaluated by measuring the total phenolic content (TPC), total flavonoid content (TFC), 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 antioxidant capacity dose-dependently increased with higher levels of CQ powder added. Regarding the texture profile of Yanggaeng, compared with the control group, adding CQ powder caused decreased hardness, gumminess, and chewiness. In consumer preference evaluations, CQ2 showed similarities to CON in all aspects (color, scent, flavor, sweetness, taste, chewiness, overall acceptance, and purchase intention). Therefore, incorporating CQ powder, a natural and edible antioxidative ingredient, into Yanggaeng may be acceptable to consumers despite significant changes in its physicochemical properties.

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

“…The mixture was then homogenized using a Stomacher 400 Circulator (Seward, London, UK) for 2 min. Additionally, the moisture, crude protein, fat, and ash levels in the Tteokgalbi suspension were evaluated using peer-reviewed scientific methods, as previously described ( Jang et al, 2023b ; Kim et al, 2022 ; Lee et al, 2022 ).…”

“…There are numerous beneficial effects of Cissus ; however, the use of Cissus as a food additive in novel products has only just begun. In a previous study, the addition of Cissus significantly altered the physicochemical properties [pH, water holding capacity (WHC), and °Brix], colorimetric properties, and antioxidative properties of Yanggaeng ( Jang et al, 2023b ). Therefore, we logically hypothesized that the addition of Cissus as a food additive in Tteokgalbi would also impact various characteristics of the novel food product.…”

Physicochemical Properties of Yanggaeng with Added Tempeh Powder

“…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 ).…”

An Overview of Cissus Quandragularis

“…The root and stem of CQ have a strong antibacterial effect. and Pseudomonas aeruginosa are the main microorganisms against which they have been reported to be effective [31].…”

“…Additionally, it demonstrated the ability to scavenge free radicals and inhibit lipid peroxidation. Furthermore, it reduced liver damage by boosting the activity of antioxidant enzymes [31].…”