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Kor J Aesthet Cosmetol 2012;10(3): 717-724. |
| 모시대 분말을 이용한 미용식(모시대양갱) 제조 및 품질특성 |
| 김애정, 손은심 |
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| Manufacturing and Evaluation of Inner Beauty Food (Mosidae Yanggaeng) Using Adenophora Remotiflora Powder |
| Ae-Jung Kim, Eun-Shim Son |
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| ABSTRACT |
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In this study, antioxidative activities and mechanical characteristics of Mosidae Yanggaeng with 0, 2, 4, 6, 8,
10% of Adenophora remotiflora powder were examined and sensory characteristics of Yanggaeng with the
addition of Adenophora remotiflora powder (0, 2, 4, 6, 8, 10%) was examined. Adenophora remotiflora powder
has low calorie, low fat and higher antioxidant. In addition, we examined the potential of utilizing Adenophora
remotiflora powder as a functional food material by estimating total phenol content, electron donating ability,
hydroxyl radical scavenging activity, and reducing power of the hot water extract and ethanol extract of
Adenophora remotiflora powder. The total phenol content of the ethanol extracts of Adenophora remotiflora
powder was 487.9 ㎍/ mL and the total phenol content of the water extracts of Adenophora remotiflora powder
was 403.70 ㎍/ mL. The electron donating ability of the ethanol extract and the water extract of Adenophora
remotiflora powder was 75.37% and 86.10%, respectively. The hydroxyl radical scavenging of the ethanol
extract and the water extract of Adenophora remotiflora powder was 65.50% and 66.22%, respectively. The
hydroxyl radical scavenging of the ethanol extract and the water extract of Adenophora remotiflora powder
was the higher than vitamin E (35.46%) and vitamin C (51.05%). We evaluated the quality characteristics
after producing Adenophora remotiflora powder Yanggaeng. In case of color value, as the addition level of
Adenophora remotiflora powder increases, the value of L (lightness) decreased, a (redness) and b (yellowness)
increased. In case of measuring mechanical properties, springiness of Yanggaeng with different levels of
Adenophora remotiflora powder is not significant (p<.05) difference. As Adenophora remotiflora powder
addition level increases, gumminess and cohesiveness value decreased (p<.05) generally. In case of sensory
evaluation, Mosidae Yanggaeng with the addition of 6% Adenophora remotiflora powder (MY6) was significantly
higher in taste, color, flavor, texture and overall quality. To sum up, MY6 showed the highest preference overall. |
| Key words:
Yanggaeng, Mosidae powder, Color value, Mechanical properties, Sensory evaluatio |
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