Physicochemical Properties and Sensory Attributes of Yanggaeng Treated with Citrus Peel Powder
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 fre...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-10-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/13/20/11377 |
| _version_ | 1827721834391404544 |
|---|---|
| author | Jisu Lee Hyunsoo Jang Dahyun Kang Chaewon No Miae Doo Eui-Cheol Shin Jung-Heun Ha |
| author_facet | Jisu Lee Hyunsoo Jang Dahyun Kang Chaewon No Miae Doo Eui-Cheol Shin Jung-Heun Ha |
| author_sort | Jisu Lee |
| collection | DOAJ |
| description | 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 <i>L</i>* and increased <i>a</i>* and <i>b</i>* 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. |
| first_indexed | 2024-03-10T21:28:13Z |
| format | Article |
| id | doaj.art-42f6ee4c2f164995868f08ca801ad313 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T21:28:13Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-42f6ee4c2f164995868f08ca801ad3132023-11-19T15:31:23ZengMDPI AGApplied Sciences2076-34172023-10-0113201137710.3390/app132011377Physicochemical Properties and Sensory Attributes of Yanggaeng Treated with Citrus Peel PowderJisu Lee0Hyunsoo Jang1Dahyun Kang2Chaewon No3Miae Doo4Eui-Cheol Shin5Jung-Heun Ha6Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Republic of KoreaDepartment of Food Science and Nutrition, Dankook University, Cheonan 31116, Republic of KoreaDepartment of Food Science and Nutrition, Dankook University, Cheonan 31116, Republic of KoreaDepartment of Food Science and Nutrition, Dankook University, Cheonan 31116, Republic of KoreaDepartment of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of KoreaDepartment of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju 52725, Republic of KoreaDepartment of Food Science and Nutrition, Dankook University, Cheonan 31116, Republic of KoreaWe 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 <i>L</i>* and increased <i>a</i>* and <i>b</i>* 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.https://www.mdpi.com/2076-3417/13/20/11377citrus peelYanggaengphysicochemical propertiessensory characteristics |
| spellingShingle | Jisu Lee Hyunsoo Jang Dahyun Kang Chaewon No Miae Doo Eui-Cheol Shin Jung-Heun Ha Physicochemical Properties and Sensory Attributes of Yanggaeng Treated with Citrus Peel Powder Applied Sciences citrus peel Yanggaeng physicochemical properties sensory characteristics |
| title | Physicochemical Properties and Sensory Attributes of Yanggaeng Treated with Citrus Peel Powder |
| title_full | Physicochemical Properties and Sensory Attributes of Yanggaeng Treated with Citrus Peel Powder |
| title_fullStr | Physicochemical Properties and Sensory Attributes of Yanggaeng Treated with Citrus Peel Powder |
| title_full_unstemmed | Physicochemical Properties and Sensory Attributes of Yanggaeng Treated with Citrus Peel Powder |
| title_short | Physicochemical Properties and Sensory Attributes of Yanggaeng Treated with Citrus Peel Powder |
| title_sort | physicochemical properties and sensory attributes of yanggaeng treated with citrus peel powder |
| topic | citrus peel Yanggaeng physicochemical properties sensory characteristics |
| url | https://www.mdpi.com/2076-3417/13/20/11377 |
| work_keys_str_mv | AT jisulee physicochemicalpropertiesandsensoryattributesofyanggaengtreatedwithcitruspeelpowder AT hyunsoojang physicochemicalpropertiesandsensoryattributesofyanggaengtreatedwithcitruspeelpowder AT dahyunkang physicochemicalpropertiesandsensoryattributesofyanggaengtreatedwithcitruspeelpowder AT chaewonno physicochemicalpropertiesandsensoryattributesofyanggaengtreatedwithcitruspeelpowder AT miaedoo physicochemicalpropertiesandsensoryattributesofyanggaengtreatedwithcitruspeelpowder AT euicheolshin physicochemicalpropertiesandsensoryattributesofyanggaengtreatedwithcitruspeelpowder AT jungheunha physicochemicalpropertiesandsensoryattributesofyanggaengtreatedwithcitruspeelpowder |