Abstract
The feasibility of incorporating black sesame powder (BSP) as a value-added food ingredient in convenient food products, using a model system of yanggaeng, was investigated. BSP was incorporated into yanggaeng at 0, 3, 6, 9, and 12% (w/w) weight amounts based on the total weight of cooked white bean and BSP. pH increased significantly with increasing levels of BSP added (p<0.05). In terms of color, lightness and yellowness decreased significantly but redness increased (p<0.05) with increasing levels of BSP. Hardness also increased significantly with higher amounts of BSP in the formulation (p<0.05). Total polyphenol content and 1,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity significantly increased as the BSP concentration increased in the formulation (p<0.05). Finally, the consumer acceptance test indicated that the highest levels of BSP incorporation (12%, w/w) had a considerable adverse effect on consumer preferences in all attributes. In contrast, yanggaengs with moderate levels of BSP (6%, w/w) are recommended (based on overall preference score) for taking advantage of the functional properties of BSP without sacrificing consumer acceptability.
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