This study investigated the quality characteristics of Yanggeng sweetened with licorice extract (0, 25, 50, 75, 100% of licorice extract). The moisture content, $^{\circ}Brix$, Hunter's color value, texture characteristics, attribute difference test and acceptance test for samples were an...
This study investigated the quality characteristics of Yanggeng sweetened with licorice extract (0, 25, 50, 75, 100% of licorice extract). The moisture content, $^{\circ}Brix$, Hunter's color value, texture characteristics, attribute difference test and acceptance test for samples were analyzed. The moisture content of yanggeng significantly increased with increase of addition of licorice extract. L-value (lightness) decreased with increase of licorice extract while a, b value (redness, yellowness) were increased. In the results of the $^{\circ}Brix$ of yanggeng, 25% (yanggeng with licorice extract solution 25% + sugar solution 75%) had the lowest at 3.54, 100%(yanggeng with licorice extract 100%) sample showed the highest at 6.38. In the terms of texture characteristics, hardness and gumminess were significantly increased as the amount of licorice extract added. Cohesiveness was the highest in Control at 0.36, chewiness showed no significant differences among samples. In the attribute difference test, darkness, brownness, licorice aroma, oriental medicine taste, bitterness, astringent taste, hardness, springiness of yanggeng increased with the increasing levels of licorice extract. However, sweet aroma and surface moistness, transparency and tenderness decreased with increasing addition of licorice extract. In the acceptance test, 75%(yanggeng with licorice extract 75% + sugar solution 25%) had the highest scores in appearance, taste, texture, overall acceptance. The results of this study are expected to be used as data for developing nutritional yanggeng snacks with suitable ratios of sugar and licorice extract.
This study investigated the quality characteristics of Yanggeng sweetened with licorice extract (0, 25, 50, 75, 100% of licorice extract). The moisture content, $^{\circ}Brix$, Hunter's color value, texture characteristics, attribute difference test and acceptance test for samples were analyzed. The moisture content of yanggeng significantly increased with increase of addition of licorice extract. L-value (lightness) decreased with increase of licorice extract while a, b value (redness, yellowness) were increased. In the results of the $^{\circ}Brix$ of yanggeng, 25% (yanggeng with licorice extract solution 25% + sugar solution 75%) had the lowest at 3.54, 100%(yanggeng with licorice extract 100%) sample showed the highest at 6.38. In the terms of texture characteristics, hardness and gumminess were significantly increased as the amount of licorice extract added. Cohesiveness was the highest in Control at 0.36, chewiness showed no significant differences among samples. In the attribute difference test, darkness, brownness, licorice aroma, oriental medicine taste, bitterness, astringent taste, hardness, springiness of yanggeng increased with the increasing levels of licorice extract. However, sweet aroma and surface moistness, transparency and tenderness decreased with increasing addition of licorice extract. In the acceptance test, 75%(yanggeng with licorice extract 75% + sugar solution 25%) had the highest scores in appearance, taste, texture, overall acceptance. The results of this study are expected to be used as data for developing nutritional yanggeng snacks with suitable ratios of sugar and licorice extract.
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