대추야자 페이스트를 첨가한 양갱의 품질 특성

• Published in: 동아시아식생활학회지 Vol. 30; no. 4; pp. 288 - 296
• Main Authors: 이지원(Ji-Won Lee), 김미수(Mi-Soo Kim), 이경희(Kyung-Hee Lee)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 01.08.2020
• Subjects: 생활과학; date palm paste; quality characteristics; sensory evaluation; yanggaeng
• ISSN: 1225-6781; 2288-8802
• DOI: 10.17495/easdl.2020.8.30.4.288

This study investigated the quality characteristics of Yanggaeng made by adding date palm paste, which is rich in fiber and antioxidants, to produce health-oriented Yanggaeng. Yanggaeng was produced by adding 50, 60, 70, 80, 90, and 100% date palm paste (vs water weight). The physicochemical characteristics, including moisture content, pH, texture, color, and sensory characteristics of Yanggaeng were evaluated. The moisture content of Yanggaeng increased significantly from 28.18 to 31.60% according to the amount of date palm paste. However, pH level (5.63∼5.89) and sugar contents (5.43∼6.89 °Brix) of Yanggaeng tended to decrease depending on the amount of date palm paste contents. The L-values (32.31∼36.57) of Yanggaeng significantly decreased as paste content increased. There was no consistent tendency in a-value or b-value according to date palm paste content. In mechanical texture measurements, hardness, gumminess, and springiness of Yanggaeng significantly increased as paste content increased, whereas adhesiveness, chewiness, and cohesiveness had no significant differences among the samples. In the result of the sensory test, Yanggaeng added with 80% date palm paste scored significantly the highest in terms of overall and taste preferences, whereas preferences of appearance, flavor, and texture showed no significant differences. For the characteristics difference test, Yanggaeng added with 100% scored the highest in terms of color, date palm flavor, date palm taste, and after taste. The surface gloss, moistness, and graininess were highest in Yanggaeng added with 50%. In conclusion, Yanggaeng added with 80% paste was most preferred in terms of overall preference. KCI Citation Count: 2