Quality characteristics of yanggaeng supplemented with monk fruit powder

Abstract

The sweetness of monk fruit is approximately 300-400 times higher than the sugar, and it has no calories. The objectives of this study were to prepare 50% sugar substitute yanggaeng with different monk fruit powder levels (0.125, 0.25, 0.5, 0.75, and 1%) and to investigate their quality characteristics. In yanggaeng with monk fruit powder, moisture content, sugar content (oBrix), texture, and pH were not significantly different from that in the control; hence, it does not affect the manufacturing characteristics. However, as the amount of monk fruit powder added to yanggaeng was increased, the polyphenolic content and DPPH radical scavenging activity tended to increase. For overall acceptability, yanggaeng with 0.25% monk fruit powder was evaluated as 7.75, and there was no significant difference from yanggaeng with added sugar (7.08). Therefore, it is appropriate to add 0.25% monk fruit powder to replace 50% of the sugar in yanggaeng.