Abstract
This study was performed to investigate the quality characteristics and antioxidant activity of garlic yanggaeng added with several calcium sources (calcium carbonate, calcium citrate, calcium lactate, mixed calcium and calcium powder). The pH and lightness of calcium-added garlic yanggaeng decreased compared with control. Lightness of garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder was similar with that of control. As for texture profile analysis, hardness of garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder was increased compared to control. The antioxidant activities determined by DPPH and hydroxyl radical scavenging activities of the garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder were significantly higher than those of control. The pungent and taste of garlic were reduced in garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder. Consumer test showed that the score of overall acceptance was higher in the garlic yanggaeng added with calcium lactate and calcium carbonate, compared to those of other calcium sources. Based on these results, it was suggested that garlic paste added with calcium carbonate or calcium lactate may be useful materials to improve quality of garlic yanggaeng.
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