Quality Characteristics and Antioxidant Activity of <i>Yanggaeng</i> Made with Barley Sprout Powder

Kim, Yun-Hye; Yook, Hong-Sun

doi:10.3746/jkfn.2022.51.11.1178

Cited by 6 publications

(3 citation statements)

References 16 publications

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“…In the case of barley sprouts, chromaticity, which includes measures of lightness, redness, and yellowness, has been used as an indicator [ 36 ]. This measurement index allows for the assessment of color characteristics in barley sprouts, providing valuable information on their quality and visual appeal.…”

Section: Discussionmentioning

confidence: 99%

Comparison of Quality, Antioxidant Capacity, and Anti-Inflammatory Activity of Adlay [Coix lacryma-jobi L. var. ma-yuen (Rom. Caill.) Stapf.] Sprout at Several Harvest Time

Lee,

Kim,

Lee

et al. 2023

Plants

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Recently, there has been a growing interest in the consumption of plant-based foods such as vegetables and grains for the purpose of disease prevention and treatment. Adlay seeds contain physiologically active substances, including coixol, coixenolide, and lactams. In this study, adlay sprouts were cultivated and harvested at various time points, specifically at 3, 5, 7, 9, and 11 days after sowing. The antioxidant activity of the extracts was evaluated using assays such as DPPH radical scavenging, ABTS radical scavenging, reducing power, and total polyphenol contents. The toxicity of the extracts was assessed using cell culture and the WST-1 assay. The aboveground components of the sprouts demonstrated a significant increase in length, ranging from 2.75 cm to 21.87 cm, weight, ranging from 0.05 g to 0.32 g, and biomass, ranging from 161.4 g to 1319.1 g, as the number of days after sowing advanced, reaching its peak coixol content of 39.38 mg/g on the third day after sowing. Notably, the antioxidant enzyme activity was highest between the third and fifth days after sowing. Regarding anti-inflammatory activity, the inhibition of cyclooxygenase 2 (COX-2) expression was most prominent in samples harvested from the ninth to eleventh days after sowing, corresponding to the later stage of growth. While the overall production mass increased with the number of days after sowing, considering factors such as yield increase index per unit area, turnover rate, and antioxidant activity, harvesting at the early growth stage, specifically between the fifth and seventh days after sowing, was found to be economically advantageous. Thus, the quality, antioxidant capacity, and anti-inflammatory activity of adlay sprouts varied depending on the harvest time, highlighting the importance of determining the appropriate harvest time based on the production objectives. This study demonstrates the changes in the growth and quality of adlay sprouts in relation to the harvest time, emphasizing the potential for developing a market for adlay sprouts as a new food product.

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Section: Discussionmentioning

confidence: 99%

Comparison of Quality, Antioxidant Capacity, and Anti-Inflammatory Activity of Adlay [Coix lacryma-jobi L. var. ma-yuen (Rom. Caill.) Stapf.] Sprout at Several Harvest Time

Lee,

Kim,

Lee

et al. 2023

Plants

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“…Quercetin and gallic acid were employed as reference materials for TFC and TPC measurement, respectively, and the results were reported as quercetin equivalents (mg QE/g) and gallic acid equivalents (μg GAE/g), respectively. The 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacities were also determined following previously published protocols ( Kim and Yook, 2022 ; Lee et al, 2022 ).…”

Section: Methodsmentioning

confidence: 99%

Physicochemical Properties of Yanggaeng with Added Tempeh Powder

Amelly,

Lee,

Jang

et al. 2023

Prev. Nutr. Food Sci.

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In this study, we investigated the physicochemical and antioxidative properties of the traditional Korean confectionery, Yanggaeng, when various amounts of tempeh powder (TP) were added. We replaced a portion of the white bean paste in Yanggaeng with TP at percentages of 0% (CON), 2% (TP2), 4% (TP4), and 6% (TP6) by total weight. The proximate composition results showed that TP6 exhibited the highest crude ash and crude protein contents, but its moisture content and carbohydrate content were the lowest compared to the CON. Tempeh addition altered the colorimetric properties by increasing the L* value, b* value, and browning index; however, tempeh addition did not alter the a* value. The results also showed that tempeh addition gradually decreased the pH of Yanggaeng. The Brix value was the highest in TP2; in TP4 and TP6, the Brix value gradually decreased, and these formulations exhibited lower Brix values than the CON. Furthermore, tempeh addition gradually induced antioxidative capacities, as evidenced by 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities. The results of this study demonstrate that the addition of tempeh to Yanggaeng alters its physicochemical properties and antioxidative capacity.

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“…Therefore, research on Yanggaeng production, which includes various natural ingredients with physiological benefits, has become more active. For example, studies have reported adding ingredients such as barley sprouts [10], black ginger [11], finger root powder [12], tomatoes [3], mugwort powder [13], aronia juice [1], Enteromorpha prolifera [14], Hallabong orange [15], green tea powder [16], and paprika [17] to enhance the nutrition density and physiological properties of Yanggaeng.…”

Section: Introductionmentioning

confidence: 99%

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

Jang,

Lee,

Won

et al. 2023

Applied Sciences

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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.

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Quality Characteristics and Antioxidant Activity of Yanggaeng Made with Barley Sprout Powder

Cited by 6 publications

References 16 publications

Comparison of Quality, Antioxidant Capacity, and Anti-Inflammatory Activity of Adlay [Coix lacryma-jobi L. var. ma-yuen (Rom. Caill.) Stapf.] Sprout at Several Harvest Time

Comparison of Quality, Antioxidant Capacity, and Anti-Inflammatory Activity of Adlay [Coix lacryma-jobi L. var. ma-yuen (Rom. Caill.) Stapf.] Sprout at Several Harvest Time

Physicochemical Properties of Yanggaeng with Added Tempeh Powder

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

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