타트체리 주스를 이용한 기능성 양갱의 품질 특성 = Quality characteristics of functional yanggaeng using tart cherry juice

다국어 초록 (Multilingual Abstract)

Purpose: Yanggaeng was manufactured with tart cherry juice, and the quality characteristics and antioxidant activity were analyzed.
Methods: Tart cherry juice was incorporated into yanggaeng with different contents (TCJ 20, TCJ 30, and TCJ 40 containing 20%, 30%, and 40% tart cherry juice, respectively) based on the total weight of water. This study examined the physicochemical properties, color, texture, antioxidant activity, and preference evaluation. Results: The moisture content and pH of yanggaeng were highest in the control group and decreased in proportion to the amount of tart cherry juice added, while the sugar content increased. Regarding chromaticity, the lightness (L) and yellowness (b) decreased as the amount of tart cherry juice added increased, and the redness (a) increased. For texture, the hardness, springness, and chewiness increased as the amount of tart cherry juice added increased. The total polyphenol content increased in proportion to the amount of juice added and showed significant differences between the control group and each experimental group. The DPPH radical scavenging ability significantly increased in proportion to the total polyphenol content. The sensory evaluation of preference revealed TCJ 30 to have the highest score in terms of flavor, color, taste, texture, and overall acceptability. Conclusion: Tart cherry is a new fruit for healthy, functional food with excellent antioxidant activity. In addition, TCJ 30 is considered to be the most appropriate amount of juice to add when manufacturing functional yanggaeng containing tart cherry juice.