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Article

Physicochemical Characteristics and Sensory Attributes of Yanggaeng Treated with Corni fructus Powder: A Pilot Study

by
Hyunsoo Jang
1,†,
Jisu Lee
1,†,
Misook Kim
1,2,
Inyong Kim
3,* and
Jung-Heun Ha
1,2,*
1
Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Republic of Korea
2
Research Center for Industrialization of Natural Neutralization, Dankook University, Yongin 16890, Republic of Korea
3
Department of Food and Nutrition, Sunchon National University, Suncheon 57922, Republic of Korea
*
Authors to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Appl. Sci. 2023, 13(5), 2839; https://doi.org/10.3390/app13052839
Submission received: 25 January 2023 / Revised: 9 February 2023 / Accepted: 17 February 2023 / Published: 22 February 2023
(This article belongs to the Section Food Science and Technology)
Browse Figure
Versions Notes

Abstract

:
This study investigated the physicochemical properties and sensory attributes of Yanggaeng, a traditional dessert in Far East Asia, treated with a functional additive Corni fructus powder (CF) in various concentrations (0% [control; CON], 2%, 4%, and 6%). The proximate compositions, physicochemical properties, antioxidant capacities, texture properties, and consumers’ preferences of the CF-treated Yanggaeng were assessed. CF-treated Yanggaeng had decreased L* (lightness) and b* (yellowness) values and increased a* (redness) values and browning index (BI) due to the CF. Moreover, CF-treated Yanggaeng had significantly decreased pH and increased °Brix levels. Similarly, CF addition significantly increased the 1,1-diphenyl-1-picrylhydrazyl (DPPH) and 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (ABTS) radical scavenging activities and ferric reducing antioxidant power (FRAP). The elevation of the radical scavenging capacities may be due to the abundance of phenolic contents in CF. Furthermore, CF addition significantly changed the textural properties of Yanggaeng, such as increased hardness, gumminess, and chewiness. Notably, 6% CF-treated Yanggaeng significantly attenuated resilience and cohesion compared to the CON. In the consumers’ preferences, 2% CF-treated Yanggaeng had similar attributes (i.e., color, scent, flavor, sweetness, taste, overall acceptance, and purchase intention) as the CON, a typical Yanggaeng. Therefore, adding CF, a natural and edible antioxidative ingredient, in Yanggaeng may be acceptable to consumers with a significant alteration of physicochemical properties.

1. Introduction

Yanggaeng, 양갱 in Korean, is a traditional dessert in Far East Asia made with agar, bean paste, sugar, and other ingredients [1,2]. Yanggaeng originated in China and was introduced later to Japan [3]. In old China (~14 to 16 century), Yanggaeng was used as a soup by adding lamb meat and then cooled into a jelly [4]. When Yanggaeng was introduced to Japan, Zen Buddhism was accepted as the national religion in the Kamakura and Muromachi periods [5]. Due to religious beliefs, the Japanese in these periods avoided having animal products. Therefore, the Japanese used red beans to formulate a jelly-shaped Yanggaeng [4]. Since then, Yanggaeng has developed by the addition of various natural products as a side dessert with traditional Japanese tea [6].
In Far East Asia, desserts made from legumes have been widely manufactured and tasted traditional. Generally, a legume-based dessert was prepared by heating and stirring bean pastes with sugars. Among legume-based sweets, Yanggaeng is typically made as a gel state by adding agar with various bean pastes [2]. Yanggaeng, a Korean name, is called by multiple names in the nearby Far East Asian region. The Japanese called it wagashi (わがし; 和菓) or yokan, and the Chinese called it yanggeng (“yang” and “geng” mean sheep [羊] and thick soup [羹], respectively) [4]. Due to the gelatinization with bean pastes, Yanggaeng has unique characteristics of elasticity and viscosity [3]. Currently, Yanggaeng is widely consumed due to its ease of making and convenience of providing energy during physical activities, such as tracking, travel, and exercise [7], and sales revenue in Korea is around 20 billion US dollars in 2017 [8]. Further, additional functional or natural ingredients allow novel physiochemical properties and consumers’ preferences; multiple recent studies are focused on addition of which natural components enhances its characteristics [9,10,11].
Yanggaeng is not popular in Western cultures; however, Yanggaeng shares similarities in terms of their texture and sweet flavor with jelly and pudding in Western cultures. Yanggaeng is a traditional Korean dessert that is made from glutinous rice flour, sugar, and various other ingredients such as red bean paste, fruit, nuts, or seeds. It is usually served in a sweet and sticky form and is often enjoyed as a snack or dessert [12]. Jelly is typically made from fruit juice or flavored syrup that is combined with gelatin to give it a jelly-like consistency. Jelly is usually served in a solid, translucent form. Pudding is a sweet dessert that is usually made from milk or cream, sugar, and a thickening agent such as cornstarch or flour [13]. Pudding is typically cooked on the stove and then chilled until set. The similarities between these desserts include their thickness, gel-like texture, and sweet flavor. The differences between these desserts include their main ingredients, cooking methods, and cultural origins. While jelly and pudding are popular desserts in Western cultures, Yanggaeng is specific to Korean cuisine or the Far East area but named differently.
Cornus officinalis belongs to the Cornaceae family of the heliophilous plant. Cornus officinalis has a yellow flower bloom in the spring and harvestable fruits in the fall. Corni fructus is an edible part of the Cornus officinalis, and pulp is obtained by removing seeds, flesh, and skin of Cornus officinalis [14]. In Korean folk medicine, CF is used to mitigate symptoms of tinnitus, frigidity, and hepatic and renal dysfunctions [14]. Further, recent studies observed that Corni fructus increases insulin sensitivity [15] and processes antioxidative [16], neuroprotective [17], and hepatoprotective activity [18]. Moreover, it decreases inflammatory responses [19,20] and cancer cell proliferation [21]. The biological functionalities of Corni fructus rely on its components. Hot water or ethanol-extracted Corni fructus showed active ingredients, such as saponin [14], morroniside [22], and ursolic acid [23].
In this study, various concentrations of Corni fructus powder (CF) were added to Yanggaeng as a functional ingredient, and we examined the proximate composition, physicochemical properties, antioxidative activities, textural properties, and consumers’ preferences.

2. Materials and Methods

2.1. Preparation of Corni Fructus Powder

Corni fructus was provided by The One Nature (Pocheon, Korea). Corni fructus was harvested from Gurye, Korea, in November 2021, foreign matter was removed, was washed with distilled water, and was dried at approximately 60–65 °C until the moisture content was less than 15%. The dried Corni fructus was ground using an automated grinder (HR2904; Philips Co., Amsterdam, The Netherlands). CF was kept in a deep freezer (MDF-U52V, Sanyo, Osaka, Japan) at approximately −70 °C until further formulation.

2.2. Recipe of Yanggaeng with Corni Fructus Powder

Yanggaeng was prepared with 0% to 6% of CF with white bean paste (Daedoo Food, Seoul, Korea), distilled water (Merck, Rahway, NJ, USA), white sugar (Cheiljedang, Seoul, Korea), and agar powder (Thehadam, Goseong, Korea) as described in Table 1. In the CON group, CF was not added. The white bean paste was replaced with CF at 2%, 4%, and 6% of the total weight in other experimental groups. CF, distilled water, sugar, and agar powder were mixed and heated for 5 min, and then white bean powder was added, heated, and stirred for 10 min to prevent clumping. The heated and liquefied mixture was put in a cube-shaped mold and then cooled at 4 °C. For further experiments, Yanggaeng extracts were prepared by mixing 50 g of each Yanggaeng with 100 mL of distilled water three times to measure proximate compositions, pH, °Brix, water holding capacity (WHC), color, antioxidative, and textural properties.

2.3. Proximate Composition of Yanggaeng

The proximate composition of the Yanggaeng treated with various concentrations of CF except carbohydrate content was analyzed according to the AOAC method (2010) [24]. The carbohydrate content was estimated by subtracting moisture, crude ash, crude protein, and crude lipids from the total weight as described previously [25].

2.4. pH, °Brix, and WHC of Yanggaeng

The pH of Yanggaeng was measured using a pH meter (Orion star A211, Thermo Fisher Scientific, Waltham, MA, USA). The °Brix was determined by a °Brix meter (PR-201a, Atago Co. Ltd., Tokyo, Japan). WHC was executed using a peer-reviewed method by Laukkanen et al. [26] and Lee et al. [27]. About 0.5 g from each treatment was briefly placed in a filter unit in a 50 mL conical tube (SPL, Pocheon, Korea) and heated for 20 min at 80 °C. Subsequently, the heated samples were cooled at room temperature for 10 min and centrifuged at 2000× g for 10 min. After that, the WHC was calculated to alter the sample weight before and after heating.
WHC = (Wet weight − Dry weight)/Dry weight × 100

2.5. The Chromaticity of Yanggaeng

The International Commission on Illumination Lab (L*, lightness; a*, redness; and b*, yellowness) of Yanggaeng treated with CF was measured using a spectropolarimeter (LC100, Tintometer Ltd., Amesbury, UK). The browning index (BI) was calculated using the method Virgen-Navarro et al. described [28].
BI = (z − 0.31)/0.17 × 100
z = (a* + 1.75L*)/5.645L* + a*− 3.012b*

2.6. Antioxidant Properties of Yanggaeng

Total phenolic contents (TPC) were measured using the method described by Kim et al. [29] and total flavonoid contents (TFC) using the method described by Lee et al. [27]. Gallic acid (Sigma Aldrich) and quercetin (Sigma Aldrich) were used as reference materials for measuring TPC and TFC, respectively. The TPC and TFC data were reported as gallic acid equivalent (mg GAE/g) and quercetin equivalent (mg QE/g), respectively.
Radical scavenging capacities were assessed using DPPH (Sigma Aldrich) radical scavenging activity, ABTS (Sigma Aldrich) radical scavenging activity, and ferric-reducing antioxidant power (FRAP). The DPPH radical scavenging in Yanggaeng was done as described by Kim et al. [29]. The ABTS in Yanggaeng was executed by the methods described by Re et al. [30] and Kim et al. [29]. Finally, the FRAP in Yanggaeng was assessed by a peer-reviewed method [31].

2.7. Texture Profile Analysis (TPA) of Yanggaeng

For the TPA analysis, each Yanggaeng was prepared in approximately 1 cm × 1 cm × 1 cm cubes and analyzed using a texture analyzer (TA-XT 2, Stable Micro System Co. Ltd., Surrey, UK) as described by Seong et al. [32]. The texture analyzer was equipped with a flat probe with a diameter of 30 mm. The mechanical test conditions were set at 60% compression rate, 0.5 N of automatic trigger load, 1 mm/s for the test, and 2 mm/s for pre-and post-test. The tested items in Yanggaeng were hardness, adhesiveness, resilience, cohesiveness, springiness, gumminess, and chewiness.

2.8. Sensory Attributes of Yanggaeng

The consumers’ preferences were conducted by 50 students of Dankook University. The participants were provided approximately 1 cm × 1 cm × 1 cm cubes from each Yanggaeng. During the sensory evaluation, four cubes were served per person. The entire evaluation process took approximately 10 min. A palate cleanser, water, was used between tasting of the samples. The consumers’ preferences were recorded with a 9-point hedonic scale [33] for the color, scent, flavor, sweetness, taste, chewiness, overall acceptance, and purchase intention of Yanggaeng.

2.9. Statistical Analysis

All data from the experiments were summarized from three independent measurements and reported as average with standard deviation. The differences between treatments were analyzed using one-way ANOVA followed by Tukey’s post hoc analysis using the SAS program (SAS Institute Inc., Cary, NC, USA). Statistical difference was considered at p < 0.05.

3. Results and Discussion

3.1. Proximate Composition of Yanggaeng

The proximate compositions (moisture, crude ash, crude fat, crude protein, and estimated carbohydrate) of Yanggaeng are presented in Table 2. The moisture content significantly decreased in 2% CF-treated Yanggaeng, but there was no change in the other treatments. Moreover, the crude ash and fat content did not alter by adding CF in Yanggaeng. The protein content was the highest in 6% CF-treated Yanggaeng; however, considering overall weight, the difference of the crude protein in different Yangganges was minimal. The calculated carbohydrate was relatively higher in 2% CF-treated Yanggaeng.

3.2. Chromaticity of Yanggaeng

The color value of Yanggaeng is shown in Table 3. Overall L* values of Yanggaeng attenuated significantly (darker) by increasing CF addition (Figure 1 and Table 3). In the CON, L* was 43.50; however, L* values in the 2%, 4%, and 6% CF-treated Yanggaeng were 26.63, 24.20, and 9.30, respectively. Meanwhile, overall a* values of Yanggaeng enhanced remarkably by increasing CF addition (Figure 1 and Table 3). The a* values of the 0 (CON), 2%, 4%, and 6% CF-treated Yanggaeng were 0.5, 4.0, 4.8, and 4.2, respectively. The 4% CF-treated Yanggaeng showed the highest a*, and the CON showed the lowest a* value. Interestingly, b* values of Yanggaeng were the highest in the 2% CF-treated Yanggaeng, and others showed similar yellowness; therefore, there were no concentration-dependent effects in b*. Moreover, the BI was calculated using acquired L*, a*, and b* values, and the overall BI was higher in the CF-treated Yanggaeng than that of the CON. The BI values of the 0%, 2%, 4%, and 6% CF-treated Yanggaeng were 8.38, 29.27, 24.89, and 74.38, respectively. The increased BI in CF-added Yanggaeng could be due to the inherent BI properties present in the CF. In other words, the increase in BI may be a result of the natural tendency of CF to brown or darken when added to food.
Anthocyanin fraction in Corni fructus may affect the colorimetric properties of Yanggaeng. Anthocyanins appear red in an acidic environment; thereby, the darkness and redness of Yanggaeng may be increased in all CF-treated groups. Moreover, the reddish color in anthocyanin may be turned reddish brown by physical alterations [34], and changes in the colorimetric properties of CF may affect the color of CF-treated Yanggaeng. Browning of the anthocyanin fraction in Corni fructus may be induced by the drying process of Corni fructus and/or by the heating process during the formulation of Yanggaeng. In a study of Corni fructus-treated jelly, brownness was affected by the heating time [35]. Similar to our finding, Corni fructus extract addition may increase brownness by elevating L* and b* but decreasing a*. Similar colorimetric alterations were also noted in anthocyanin-rich mulberry fruit powder added to Jeolpyeon, a traditional Korean rice cake [36].

3.3. pH, °Brix, and WHC of Yanggaeng

The pH, °Brix, and WHC of Yanggaeng are summarized in Table 4. The overall pH of Yanggaeng decreased significantly (acidic) by increasing CF addition dose-dependently. In the CON, pH was 6.82; however, pH in the 2%, 4%, and 6% CF-treated Yanggaeng gradually decreased to 5.45, 4.95, and 4.39, respectively. Acidification of Yanggaeng by adding CF may be triggered by organic acids in Corni fructus (i.e., succinic acid, malic acid, methyl malic acid, and citric acid) [5,26]. Due to its acidic nature, CF addition decreases the pH of other food products, such as Jeolpyeon [36] and jelly [35], which have similar characteristics (e.g,. chewness and soft texture) with Yanggaeng. Overall, the °Brix of Yanggaeng increased significantly by CF addition; however, there were no dose-dependent effects. In the CON, °Brix was 2.47, and °Brix in CF-treated Yanggaeng ranged from 2.73 to 3.00. The induction of °Brix may be replaced by the amount of CF to white bean paste due to our experimental recipe. A large white bean paste in the CON was not fully dissolved; thereby, relative °Brix may be lower in the CON than others. However, the lower amount of white bean paste by replacement with CF may increase the °Brix of Yanggaeng due to enhanced solubility. The WHC in 0–6% CF-treated Yanggaeng ranged from 26.05 to 27.37, and there were no statistical differences; therefore, the CF application did not alter the WHC of Yanggaeng. The °Brix is increased in a proportional manner with solubility of material since °Brix is proportional to the solubility of a soluble solid content in a solution. This means that, as the °Brix value increases, the solubility of the soluble solid also increases. The solubility of a soluble solid in a solution is influenced by several factors, including temperature, pressure, and the nature of the solvent and solute. In this experimental recipe, there were two distinctive variables, white bean paste and CF. Therefore, the increase in °Brix value in CF-added Yanggaeng may be due to the replacement of white bean paste with CF, which has the potential to affect the solubility of sugar in the solution.

3.4. TPC and Radical Scavenging Capacities of Yanggaeng

The antioxidative capacities (TPC, DPPH, and ABTS radical scavenging activities and FRAP) of Yanggaeng are portrayed in Table 5. The TPC was gradually increased by the addition of CF in Yanggaeng. The TPC in the CON was 18.58 mg GAE/g; however, the TPC values were 26.87, 29.75, and 36.71 in 2%, 4%, and 6% CF addition in Yanggaeng, respectively, with continuous elevation by increasing CF addition. Corni fructus has abundant phenolic components, such as kaempferol [27] and gallic acid [37]; therefore, increasing the amount of CF may elevate the TPC in Yanggaeng. However, regardless of treatments, the TFC from all Yanggaeng was lower than the detection limit (100 mg QE/g; data not shown). Therefore, undetectable TFC may rely on the absence of flavonoids in either CF or the ingredients of Yanggaeng. Among the ingredients used to make Yanggaeng, white bean paste originates from kidney beans (Phaseolus vulgaris) after removing the skin [38], and functional components, such as anthocyanins, flavonols, and flavonoids, are largely placed in the shell of the kidney beans. In the skin of soybeans, phenolic contents, such as p-coumaric acid, ferulic acid, and sinapic acid, are detectable [39]. However, removing skin for white bean paste may trigger loss of flavonoids.
The overall radical scavenging capacities were increased by CF treatment in Yanggaeng in a dose-dependent manner. The DPPH radical scavenging activities were the lowest in the CON (17.47%); however, increasing CF addition gradually elevated the DPPH radical scavenging activities. The DPPH radical scavenging activities were 28.51, 37.20, and 53.93 in 2%, 4%, and 6% CF-added Yanggaeng, respectively. The ABTS radical scavenging activities were the lowest in the CON (15.17%), as observed in the DPPH radical scavenging activities; however, the ABTS radical scavenging activities were gradually and remarkably raised by increasing CF addition. The ABTS radical scavenging activities were 23.02, 24.07, and 30.23 in 2%, 4%, and 6% CF-treated Yanggaeng, respectively. The FRAP was induced dose-dependent by increasing CF addition in Yanggaeng, as summarized in the DPPH and ABTS radical scavenging activities. The FRAP was lowest in the CON (0.20); however, FRAP was steadily and significantly elevated by increasing CF addition. The FRAP values were 25.50, 110.50, and 210.13 mM FeSO4/g in 2%, 4%, and 6% CF-treated Yanggaeng, respectively. The overall radical scavenging capacities were progressively and notably elevated by increasing the added CF amount in Yanggaeng; therefore, the overall increase of radical scavenging capacities may be closely intertwined with the TPC in the CF, similar to other peer-reviewed publications [40,41]. Corni fructus extract has strong reducing capacities by the DPPH radical scavenging, Trolox equivalent antioxidative capacity, and FRAP assay [42]; therefore, Corni fructus treatment may prevent lipopolysaccharide-inducible nitric oxide production [43] with modulation of inflammasome formation [44] and induction of kelch like ECH associated protein 1/ nuclear factor erythroid-2-related factor 2 signals with autophagy induction [45]. Due to its antioxidative properties, CF-added products elevate antioxidative properties in food [42,46].

3.5. Textural Properties of Yanggaeng

The TPA results (hardness, adhesiveness, resilience, cohesiveness, springiness, gumminess, and chewiness) are presented in Table 6. Regardless of the concentration of CF, >2% CF-added Yanggaeng exhibited higher hardness (1840.90–1950.22 g) than the CON (1403.23 g). Consistent with our findings, adding CF to food products, such as Jeolpyun [46] and jam [47], remarkably increased the hardness of the food products; therefore, CF treatment may increase hardness in the food products. The adhesiveness of Yanggaeng was highest in the CON (−43.61 g·sec); however, the addition of CF (>2%) increased the adhesiveness of Yanggaeng, ranging from −93.06 to −194.14 g.sec. Further, CF treatment in Jeolpyun has noticeably high adhesiveness [36]. The resilience of Yanggaeng was only attenuated in 6% CF-treated Yanggaeng (6.60%); however, ≤4% CF-treated Yanggaeng exhibited relatively higher resilience from 10.04 to 12.10%. Therefore, CF addition may reach an apex for resilience at around 4% addition; however, >4% CF addition may abruptly decrease the resilience of Yanggaeng. Further in-depth studies must be executed to explain the dramatic reduction of resilience in Yanggaeng with higher CF addition. The cohesiveness of Yanggaeng was different with the level of added CF; 6% of CF addition (0.28%) resulted in significantly lower cohesion than that of 2% or 4% CF-added Yanggaeng (11.15–12.10%). Interestingly, CF addition decreased cohesiveness in jelly [35] but increased it in Jeolpyun [36]. Therefore, the cohesiveness of the food products may be determined by food type and additional functional ingredients. The springiness in 2% CF-treated Yanggaeng (91.80%) was depressed significantly compared to the CON (99.59%). Adding fresh puree of Corni fructus in jelly did not alter springiness; therefore, the additional concentration of Corni fructus and food types may be important factors in determining springiness. However, overall gumminess and chewiness were escalated by adding CF in Yanggaeng. Moreover, 2–4% CF-treated Yanggaeng resulted in relatively higher gumminess (691.06–692.71) than the CON (476.83). Chewiness in Yanggaeng followed a similar pattern to gumminess; again, generally, chewiness was raised by the treatment of CF in Yanggaeng. Similarly, 2–4% CF-treated Yanggaeng resulted in relatively higher gumminess (634.63–660.96) than the CON (474.87). However, CF did not affect the chewiness of Yanggaeng. Therefore, the treatment concentrations of Corni fructus and other ingredients of the food product may be crucial for chewiness.
Yanggaeng is a mixture of agar and sugar with soybeans as the main ingredients to produce gelatinous properties through heating, stirring, and condensation [2]. Due to the gelatinization, Yanggaeng has relatively higher adhesiveness, resilience, and springiness as unique physicochemical characteristics [3]. Agar has a significant role as a hydrocolloid starch to enhance the viscosity of Yanggaeng [48]. Therefore, the amount of agar in Yanggaeng determines the texture, viscosity, and other physicochemical properties. Adding fruit-based materials as an additive significantly decreases the pH of the food and subsequently alters physicochemical properties. Yu et al. stated that the viscosity of gelatinized agar abruptly decreased in acidic conditions (<pH 6.0) [49].

3.6. Consumers’ Preferences of Yanggaeng

The sensory attributes are analyzed and summarized in Table 7. To understand the consumers’ preferences for Yanggaeng treated with CF, a 9-point hedonic scale questionnaire was provided to the untrained general public. Generally, the 2% CF-treated Yanggaeng exhibited similar consumers’ preferences as the CON. However, ≥4% CF-treated Yanggaengs were less preferred than the CON or the 2% CF-treated Yanggaeng. Moreover, 2% CF-treated Yanggaeng showed the highest color preference (6.87 out of 9.00); however, 6% CF-treated Yanggaeng showed the lowest color preference (4.89 out of 9.00). There was no significant difference in color preference between 0 and 4% CF addition in Yanggaeng. Scent preference exhibited a similar trend as color preference, i.e., ≤4% CF addition Yanggaeng did not alter flavor preference compared to the CON (5.61 out of 9.00). Further, flavor preference resulted in a similar trend as color and scent preference, i.e., ≤4% CF addition Yanggaeng did not alter scent preference compared to the CON (5.96 out of 9.00). Similarly, sweetness preference exhibited a similar trend as color, scent, and flavor preference, i.e., ≤4% CF addition Yanggaeng did not alter taste preference compared to the CON (6.46 out of 9.00). CF treatment in Yanggaeng did not affect chewiness preference. The overall acceptance of CON (6.20 out of 9.00) and 2% CF-treated Yanggaeng (5.87 out of 9.00) did not statistically vary. However, ≥4% CF application gradually decreased the overall acceptance of Yanggaeng. Therefore, the purchase intention of CON (5.59 out of 9.00) and 2% CF-treated Yanggaeng (5.30 out of 9.00) did not statistically different. However, ≥4% CF application gradually decreased the purchase intention of Yanggaeng, as seen in the overall acceptance.
A higher amount of CF addition may reduce texture-relevant indices (i.e., adhesiveness, springiness, and gumminess) and cause reduction in viscosity. Yanggaeng may attenuate overall consumers’ preferences in ≥4% CF-added Yanggaeng. Besides the acidic nature of CF and the unique color of CF may affect consumers’ preferences. Generally, two colors (red [50,51] or white [52,53]) of bean pastes are widely used for Yanggaeng formulation. In our experimental settings, we used white bean paste; therefore, the color of CF may be standing out for the consumers, and it might be the reason for scoring the lowest color preferences in 6% CF-added Yanggaeng.
Furthermore, in a future study, we may consider replacing granulated sugar (crystalline sucrose) with various types of alternative sweeteners. Yanggaeng is a high energy-dense-food made of agar, sugar, and red bean paste [2], as provided in our recipe. Sugar in Yanggaeng increases sweetness and preservative; however, excessive intake of simple sugar may lead to extra empty calorie and carbohydrate intake, triggering the onset or development of metabolic complications, such as obesity [54], diabetes [55], and dyslipidemia [56]. Recently, due to the growing interest in preventing or mitigating metabolic complications caused by the consumption of white sugar in food, people extensively have paid attention to finding alternative sugar in food products instead of purified white sugar. However, using artificial sugar may bring improper physicochemical properties (i.e., shortened storage period [57]) and/or undesirable sensory attributes (i.e., unpleasant aftertaste [58]) in food products. Therefore, as a follow-up study, we may need to scrutinize how adding alternative sugars influence physicochemical properties and customers’ preferences in Yanggaeng. Finding the optimal type and concentration of alternative sweeteners to replace white sugar in CF-treated Yanggaeng should be important in producing low-carbohydrate and -calorie-containing desserts with high antioxidative activities in further studies.

4. Conclusions

This study investigated the physicochemical properties and sensory attributes of CF addition in Yanggaeng. CF altered color properties by decreasing L* and b* values and increasing a* values dose-dependently. Furthermore, CF addition significantly acidified and increased °Brix in Yanggaeng compared to the CON. Similarly, as the amount of additional CF increased, electron-donating capabilities were increased in Yanggaeng by elevating (1) DPPH, (2) ABTS radical scavenging activities, and (3) FRAP. The alteration of colorimetric, pH, °Brix, and antioxidative properties may be due to the intrinsic properties of CF. We logically postulated that the elevation of antioxidative properties might rely not on the TFC but on the TPC. Moreover, CF treatment markedly altered the textural properties of Yanggaeng by increasing the hardness, gumminess, and chewiness. However, the resilience and cohesion were significantly attenuated only in 6% of CF applications compared to the other groups. In the consumers’ preferences, the CON and 2% CF-added Yanggaeng scored statistically identical in attributes, such as color, scent, flavor, sweetness, taste, overall acceptance, and consumers’ purchase intention. However, ≥4% CF treatment gradually dampened down the overall preferences of Yanggaeng compared to the CON or 2% CF-treated Yanggaeng. Therefore, 2% CF-treated Yanggaeng provided resembling preferences compared to the CON. Further, alteration of the physicochemical properties and sensory attributes in this study could be used as basic data for developing food products using either CF-treated Yanggaeng or other food products.
Limited research on CF and Yanggaeng has made it challenging to scientifically compare their physicochemical properties and sensory attributes with other food products. As a result, we may consider incorporating CF into jelly or pudding in Western cultures to assess how it impacts the physiochemical properties and sensory attributes. These comparative future studies can contribute to a better scientific understanding of the current findings. In this current study, we presented selected information; however, our findings may enhance better understanding as basic data for follow up with Yanggaeng products by adding natural ingredients.

Author Contributions

Conceptualization, I.K., M.K. and J.-H.H.; methodology, H.J. and J.L.; software, H.J., J.L., I.K. and J.-H.H.; validation, H.J., J.L., I.K. and J.-H.H.; formal analysis, H.J. and J.L.; investigation, I.K. and J.-H.H.; resources, J.-H.H.; data curation, H.J., J.L., M.K., I.K. and J.-H.H.; writing—original draft preparation, H.J., J.L., M.K., I.K. and J.-H.H.; writing—review and editing, H.J., J.L., M.K., I.K. and J.-H.H.; visualization, H.J., J.L. and J.-H.H.; supervision, J.-H.H.; project administration, I.K. and J.-H.H.; funding acquisition, I.K. All authors have read and agreed to the published version of the manuscript.

Funding

This paper was supported by Sunchon National University Research Fund in 2022 (Grant number: 2022-0301 to I.K.).

Institutional Review Board Statement

The study was conducted in accordance with the Declaration of Helsinki and approved by the Institutional Review Board of Dankook University (protocol code DKU-2022-03-201-001 approved on 2022 May 11).

Informed Consent Statement

Informed consent was obtained from all subjects involved in the study.

Data Availability Statement

Not applicable.

Acknowledgments

All authors deeply appreciate all the helpful efforts of Jihye Lee.

Conflicts of Interest

The authors declare no conflict of interest.

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Applsci 13 02839 g001 550
Figure 1. Appearance of Yanggaeng treated with Corni fructus powder.
Figure 1. Appearance of Yanggaeng treated with Corni fructus powder.
Applsci 13 02839 g001
Table
Table 1. Formulation of Yanggaeng treated with Corni fructus powder.
Table 1. Formulation of Yanggaeng treated with Corni fructus powder.
Ingredients (g)Corni fructus Powder (%)
CON 12%4%6%
White bean paste500 490480 470
Distilled water400 400400 400
White sugar100 100100 100
Agar powder10 1010 10
Corni fructus powder0 1020 30
1 CON, control; 2%, Yanggaeng treated with 2% Corni fructuse powder; 4%, Yanggaeng treated with 4% Corni fructuse powder; 6%, Yanggaeng treated with 6% Corni fructuse powder.
Table
Table 2. Proximate compositions of Yanggaeng treated with Corni fructus powder.
Table 2. Proximate compositions of Yanggaeng treated with Corni fructus powder.
Corni fructus Powder (%)
Proximate CompositionsCON2%4%6%
Moisture48.73 ± 0.61 2a347.63 ± 0.32 b49.54 ± 0.07 a49.07 ± 0.28 a
Crude ash0.38 ± 0.02 ns0.38 ± 0.07 ns0.37 ± 0.02 ns0.45 ± 0.09 ns
Crude fat0.13 ± 0.02 ns0.16 ± 0.01 ns0.15 ± 0.02 ns0.14 ± 0.01 ns
Crude protein0.05 ± 0.01 b0.06 ± 0.00 ab0.06 ± 0.00 ab0.07 ± 0.00 a
Carbohydrate 150.71 ± 0.61 b51.77 ± 0.33 a49.87 ± 0.22 b50.28 ± 0.18 b
The treatments are described in Table 1. 1 Carbohydrate = 100–(moisture + crude ash + crude fat + crude protein). 2 Values are reported as mean ± standard deviation (n = 3). 3 Data are analyzed using one-way ANOVA followed by Tukey’s post hoc test. a–b Means with different letters in the same column are significantly different at p < 0.05. ns, not significant.
Table
Table 3. Hunter’s color properties of Yanggaeng treated with Corni fructus powder.
Table 3. Hunter’s color properties of Yanggaeng treated with Corni fructus powder.
Hunter’s
Color		Corni fructus Powder (%)
CON2%4%6%
L*143.50 ± 0.10 5a626.63 ± 1.27 b24.20 ± 0.26 c9.30 ± 0.17 d
a*20.5 ± 0.10 c4.0 ± 0.20 b4.8 ± 0.06 a4.2 ± 0.10 b
b*33.23 ± 0.12 b4.53 ± 0.29 a3.63 ± 0.15 b3.43 ± 0.06 b
BI 48.38 ± 0.32 c29.27 ± 3.46 b24.89 ± 1.16 b74.38 ± 1.40 a
The treatments are described in Table 1. 1 L*, lightness; 2 a*, redness; 3 b*, yellowness; 4 BI, browning index. 5 Values are presented as means ± standard deviation (n = 3). 6 Data were analyzed using one-way ANOVA followed by Tukey’s post hoc test. a–d Means with different lowercase letters in the same column are significantly different with p < 0.05 in Yanggaeng treated with Corni fructus powder.
Table
Table 4. Changes in pH, °Brix, and water holding capacity of Yanggaeng treated with Corni fructus powder.
Table 4. Changes in pH, °Brix, and water holding capacity of Yanggaeng treated with Corni fructus powder.
ItemsCorni fructus Powder (%)
CON2%4%6%
pH6.82 ± 0.07 2a35.45 ± 0.09 b4.95 ± 0.04 c4.39 ± 0.03 d
°Brix2.47 ± 0.06 b2.77 ± 0.06 a2.73 ± 0.06 a3.00 ± 0.28 a
WHC 126.52 ± 3.37 ns26.61 ± 2.21 ns27.37 ± 4.58 ns26.05 ± 2.87 ns
The treatments are described in Table 1. 1 WHC, Water holding capacity. 2 Values are presented as means ± standard deviation (n = 3). 3 Data were analyzed using one-way ANOVA followed by Tukey’s post hoc test. a–d Means with different lowercase letters in the same column are significantly different with p < 0.05 in Yanggaeng treated with Corni fructus powder. ns, not significant.
Table
Table 5. Antioxidative activity of Yanggaeng treated with Corni fructus powder.
Table 5. Antioxidative activity of Yanggaeng treated with Corni fructus powder.
ItemsCorni fructus Powder (%)
CON2%4%6%
TPC 1 (mg GAE 2/g)18.58 ± 2.69 6b726.87 ± 1.98 ab29.75 ± 7.14 ab36.71 ± 2.12 a
DPPH 3 radical scavenging activities17.49 ± 0.27 d28.51 ± 1.32 c37.20 ± 0.53 b53.93 ± 0.56 a
ABTS 4 radical scavenging activities15.17 ± 4.16 b23.02 ± 1.19 ab24.07 ± 1.96 ab30.23 ± 0.82 a
FRAP 5
(mM FeSO4/g)		0.20 ± 2.12 d25.50 ± 3.54 c110.50 ± 0.35 b210.13 ± 2.65 a
The treatments are described in Table 1. 1 TPC, total polyphenol contents. 2 GAE, gallic acid equivalent. 3 DPPH, 1,1-diphenyl-1-picrylhydrazyl. 4 ABTS, 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid, 5 FRAP, ferric reducing antioxidant power. 6 Values are presented as means ± standard deviation (n = 3). 7 Data were analyzed using one-way ANOVA followed by Tukey’s post hoc test. a–d Means with different lowercase letters in the same column are significantly different with p < 0.05 in Yanggaeng treated with Corni fructus powder.
Table
Table 6. The texture of Yanggaeng treated with Corni fructus powder.
Table 6. The texture of Yanggaeng treated with Corni fructus powder.
ItemsCorni fructus Powder (%)
CON2%4%6%
Hardness (g)1403.23 ± 11.23 1b21840.90 ± 19.90 a1843.93 ± 26.18 a1950.22 ± 20.68 a
Adhesiveness (g·sec)−43.61 ± 5.00 ns−194.14 ± 6.93 ns−93.06 ± 1.90 ns−257.91 ± 4.17 ns
Cohesiveness (%)0.34 ± 0.01 ab0.38 ± 0.02 a0.38 ± 0.04 a0.28 ± 0.03 b
Springiness (%)99.59 ± 0.00 a95.49 ± 1.79 ab91.80 ± 2.50 b93.99 ± 2.02 ab
Gumminess476.83 ± 9.77 b692.71 ± 8.88 a691.06 ± 4.07 a550.43 ± 6.57 ab
Chewiness474.87 ± 09.69 b660.96 ± 20.08 a634.63 ± 13.76 a516.42 ± 17.23 ab
The treatments are described in Table 1. 1 Values are presented as means ± standard deviation (n = 3). 2 Data were analyzed using one-way ANOVA followed by Tukey’s post hoc test. a–b Means with different lowercase letters in the same column are significantly different with p < 0.05 in Yanggaeng treated with Corni fructus powder. ns, not significant.
Table
Table 7. Consumers’ preferences for Yanggaeng treated with Corni fructus powder.
Table 7. Consumers’ preferences for Yanggaeng treated with Corni fructus powder.
AttributesCorni fructus Powder (%)
CON2%4%6%
Color6.09 ± 2.11 1a26.87 ± 1.81 a6.59 ± 1.24 a4.89 ± 1.72 b
Scent5.61 ± 1.54 a5.41 ± 1.38 a5.22 ± 1.74 ab4.61 ± 1.89 b
Flavor5.96 ± 1.68 a5.61 ± 1.35 a5.15 ± 1.73 a4.31 ± 2.31 b
Sweetness6.24 ± 1.97 a6.07 ± 1.71 a5.85 ± 1.67 a3.87 ± 2.26 b
Taste6.46 ± 1.96 a6.04 ± 1.64 a5.19 ± 1.99 b3.59 ± 2.05 c
Chewiness5.39 ± 2.216.26 ± 1.716.07 ± 1.785.76 ± 1.78
Overall acceptance6.20 ± 1.91 a5.87 ± 1.50 a5.04 ± 1.67 b3.46 ± 2.01 c
Purchase intention5.59 ± 2.21 a5.30 ± 1.72 a4.20 ± 2.03 b2.94 ± 2.16 c
The treatments are described in Table 1. 1 Values are presented as means ± standard deviation (n = 3). 2 Data were analyzed using one-way ANOVA followed by Tukey’s post hoc test. a–c Means with different lowercase letters in the same column are significantly different with p < 0.05 in Yanggaeng treated with Corni fructus powder.
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Jang, H.; Lee, J.; Kim, M.; Kim, I.; Ha, J.-H. Physicochemical Characteristics and Sensory Attributes of Yanggaeng Treated with Corni fructus Powder: A Pilot Study. Appl. Sci. 2023, 13, 2839. https://doi.org/10.3390/app13052839

AMA Style

Jang H, Lee J, Kim M, Kim I, Ha J-H. Physicochemical Characteristics and Sensory Attributes of Yanggaeng Treated with Corni fructus Powder: A Pilot Study. Applied Sciences. 2023; 13(5):2839. https://doi.org/10.3390/app13052839

Chicago/Turabian Style

Jang, Hyunsoo, Jisu Lee, Misook Kim, Inyong Kim, and Jung-Heun Ha. 2023. "Physicochemical Characteristics and Sensory Attributes of Yanggaeng Treated with Corni fructus Powder: A Pilot Study" Applied Sciences 13, no. 5: 2839. https://doi.org/10.3390/app13052839

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