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Quality Characteristics of Yakgwa added with Freeze-Dried Kumquat Powder

2023; Culinary Society of Korea; Volume: 29; Issue: 11 Linguagem: Inglês

10.20878/cshr.2023.29.11.005

2466-1023

Ji-Eun Kwon, Sang-Hee An, Hyun-Cheol Lim,

Agriculture, Soil, Plant Science

This study aimed to investigate the influence of kumquat powder as a functional sub-material on the antioxidant quality enhancement of Yakgwa, which is essential for oxidative stability. Frozen-dried kumquat powder was added at 0, 1, 3, 5, and 7% to replace flour in the production of kumquat-enriched Yakgwa. The pH of Yakgwa decreased as the amount of kumquat powder added increased (p0.001). However, there was no significant difference in moisture content between the samples. Organic acids such as oxalic acid, malic acid, and citric acid were detected, and their content increased significantly with higher levels of kumquat powder added. In terms of textural properties, hardness, chewiness, and fracturability were higher in the group with 1% kumquat powder compared to the control group (p0.001). Elasticity and cohesiveness showed no significant difference. The total polyphenol content of the Yakgwa with 1∼7% kumquat powder increased by 23.6∼68% compared to the control group, and the total flavonoid content also increased with higher levels of kumquat powder added (p0.001). The DPPH and ABTS radical scavenging activity of Yakgwa with kumquat powder increased with the concentration of kumquat powder, with the highest activity observed in the 7% kumquat powder group (p0.001). In sensory evaluation, the 5% kumquat powder-added group showed significantly higher sensory scores in terms of color, texture, taste, aftertaste, and overall liking compared to the control group (p0.001). As a result, it can be concluded that adding 5% kumquat powder to Yakgwa can produce a product with high organic acid content and antioxidant activity, both functionally and sensorially.