Abstract
The feasibility of incorporating mugwort powder as a value-added food ingredient in food products was investigated using yanggaeng as a model system. Mugwort powder was incorporated into yanggaeng at 0, 2, 4, 6, and 8% (w/w) levels by adding mugwort amounts based on the total weight of bean sediment. Lightness and yellowness significantly decreased but redness gradually increased. Hardness, gumminess, chewiness, and springiness increased with higher amounts of mugwort powder added in the formulation. Total polyphenol content and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging activity were significantly influenced by the higher amounts of mugwort powder in the formulation. The highest level of incorporation (8%, w/w) had a considerable adverse effect on consumer acceptance in all attributes. Yanggaeng containing 2% mugwort powder is recommended for overall acceptance, as well as the functional properties of mugwort powder, without sacrificing consumer acceptability.
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