Quality characteristics of Yanggaeng with Momordica charantia powder

Abstract

The objective of this study was to determine the rheological characteristics and sensory evaluation of yanggaeng by using the functional properties of Momordica charantia. Dried Momordica charantia was roasted at 180℃ to remove its bitter taste. The results of the study were as follows : The phenolic compound of Momordica charantia was 6.30±0.17 mg/g in water extracts, which was the highest extractive rate. The anti-oxidant activity of non-roasted and roasted samples was determined in various phenolic concentrations at 50~200 μg/mL. The DPPH activities of non-roasted and roasted Momordica charantia water and ethanol extracts were 74.06~92.71% and 86.06~94.07%, respectively. The ABTS were 36.26~98.03% and 67.02~99.60% in water and ethanol extracts, respectively. The anti-oxidant protection factor of water and ethanol extracts were 2.19~2.25 PF and 2.20~2.36 PF respectively, and TBARS were 13.81~40.97% and 23.32~82.47%, respectively. The anti-oxidant activity of ethanol extracts was higher than that of water extracts at low phenolics concentration of 50 μg/mL, while the roasted sample was higher than the sample that was not roasted. The α-glucosidase inhibition activity of non-roasted Momordica charantia ethanol extracts was higher than that of water extracts, showing that there were increasing pattern depending on the increases in the phenolics concentration of Momordica charantia. The texture, such as hardness, springiness, cohesiveness, chewiness and color changed in proportion to the concentration of Momordica charantia powder. Moreover sensory characteristics, such as color, flavor, taste, texture and overall acceptability of the non-roasted sample changed in proportion to the concentration of Momordica charantia powder. However, in the roasted sample, the sensory characteristics was improved at a lower concentration (below 1%). Thus, when the yanggang was prepared by Momordica charantia powder as a minor ingredient, it would be desirable to add it after roasting, in consideration of its functional and sensory properties, and at appropriate concentration on below 1%.