Physicochemical Properties of Yanggaeng with Added Tempeh Powder
Amelly, Jisu Lee, Hyunsoo Jang, Dahyun Kang, Inyong Kim, Jung‐Heun Ha
Abstract
value. The results also showed that tempeh addition gradually decreased the pH of Yanggaeng. The Brix value was the highest in TP2; in TP4 and TP6, the Brix value gradually decreased, and these formulations exhibited lower Brix values than the CON. Furthermore, tempeh addition gradually induced antioxidative capacities, as evidenced by 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities. The results of this study demonstrate that the addition of tempeh to Yanggaeng alters its physicochemical properties and antioxidative capacity.
Topics & Concepts
Food scienceChemistryBrixFermentationBrowningSugarFood Quality and Safety StudiesPhytoestrogen effects and researchPhytochemicals and Antioxidant Activities