Quality Characteristics and Antioxidant Activity of Yanggaeng with Vaccinium vitis-idaea L. Powder

This study evaluated the quality characteristics and antioxidant activity of Yanggaeng prepared with different amounts of lingonberry (Vaccinium vitis-idaea L.) powder.Lingonberry powder was added to white bean paste at concentrations of 0%, 1%, 3%, and 5% (w/w) to prepare Yanggaeng.The moisture content and pH decreased significantly as the amount of lingonberry powder was increased (P<0.05).In terms of color, the L * value decreased as the amount of lingonberry powder was increased, while the a * value, b * value, hardness, chewiness, and gumminess increased significantly (P<0.05).By contrast, springiness and cohesiveness did not differ significantly among the groups.The results of the antioxidant activity measurements showed that the total polyphenol content, DPPH and ABTS radical scavenging activities, and ferric reducing antioxidant power activity all increased with the addition of lingonberry powder, with the 5% addition group showing the highest levels (P<0.05).The sensory evaluation for Yanggaeng did not show significant differences in the overall preference and purchase intention between the 3% and 5% lingonberry powder groups (P>0.05).Overall, from an economic perspective, the 3% addition group demonstrated enhanced antioxidant activity and maintained acceptable sensory characteristics.