Quality Characteristics of Yanggaeng Added with Haematococcus Powder

As the global elderly population increases, there is a growing demand for functional foods suitable for seniors with chewing and swallowing difficulties. This study developed a nutritionally balanced and easily consumable Yanggaeng by incorporating Haematococcus pluvialis powder, rich in antioxidants like 3S,3'S-astaxanthin, at concentrations of 0%, 5%, 10%, 15%, and 20% (w/w). As the level of Haematococcus powder increased, moisture content increased from 30.17% to 34.97% and protein content from 3.05% to 5.12%, while decreasing carbohydrate content from 62.33% to 56.52%. The pH declined from 4.88 to 4.17, and sugar content peaked at 8.13 °Brix before decreasing to 6.17 °Brix. Antioxidant activity, mea