Physicochemical Properties and Sensory Attributes of Yanggaeng Treated with Citrus Peel Powder
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Published:2023-10-17
Issue:20
Volume:13
Page:11377
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ISSN:2076-3417
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Container-title:Applied Sciences
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language:en
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Short-container-title:Applied Sciences
Author:
Lee Jisu1ORCID, Jang Hyunsoo1ORCID, Kang Dahyun1, No Chaewon1, Doo Miae2ORCID, Shin Eui-Cheol3, Ha Jung-Heun14ORCID
Affiliation:
1. Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Republic of Korea 2. Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea 3. Department of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju 52725, Republic of Korea 4. Research Center for Industrialization of Natural Neutralization, Dankook University, Yongin 16890, Republic of Korea
Abstract
We aimed to investigate the effect of citrus peel powder (CP) on the physicochemical, antioxidant, and sensory properties of Yanggaeng when treated with various levels (CON (0%), CP2 (2%), CP4 (4%), and CP6 (6%)) of CP. With an increase in CP content, Yanggaeng displayed a significantly elevated free radical scavenging rate, as indicated by increased 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) free radical scavenging rates, as well as ferric reducing antioxidant power (FRAP). Furthermore, the addition of CP significantly reduced the pH and increased Brix values compared to the control (CON). CP treatment also exhibited a dose-dependent effect on colorimetric properties, resulting in decreased L* and increased a* and b* values. Moreover, CP addition changed the textural characteristics of Yanggaeng, escalating gumminess, hardness, and chewiness, while reducing adhesiveness. In terms of consumer preferences, Yanggaeng containing 4% CP (CP4) closely resembled CON in terms of attributes such as flavor, taste, sweetness, chewiness, purchase intent, and overall acceptance. However, Yanggaeng containing 2% (CP2) or 6% (CP6) CP led to a decreased overall preference for Yanggaeng. In conclusion, based on our findings, CP4 appears to be the most suitable choice for enhancing both the physicochemical and sensory properties of Yanggaeng. Furthermore, adding CP to Yanggaeng serves as a foundation for novel food production incorporating CP.
Subject
Fluid Flow and Transfer Processes,Computer Science Applications,Process Chemistry and Technology,General Engineering,Instrumentation,General Materials Science
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