오디시럽을 이용한 오디양갱 제조 및 품질특성

다국어 초록 (Multilingual Abstract)

In this research, mulberry fruit was processed into mulberry fruit syrup (MFS) using sugar and then used as stabilizer for anthocyanine pigment in yanggeng. MFS was added to the yanggeng in order to make mixture ratio of 0%, 5%, 10%, 15% and 20%. The resulting sensory and physicochemical aspects, as compared between the various MFS ratio were investigated. The yanggeng L and b values decreased with increasing ratio of MFS. With addition of MFS the sensory evaluation results for, taste, color, flavor, texture and overall acceptability improved. The yanggeng prepared using MFS found to possess more effective antioxidants behavior as observed by in vitro evaluating 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging and superoxide radical activities. The IC<SUB>50</SUB> of the antioxidant was found to be proportional to the mulberry fruit syrup concentration in the yanggeng.

참고문헌 (Reference)

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