ScholarWorks@숙명여자대학교

초록

Sesame meal, a by-product obtained after roasting sesame seeds and extracting oil, is nutritionally rich but is mostly not utilized as a food resource, instead being used as animal feed, fertilizer, or discarded. This study aimed to improve traditional Korean Yakgwa by utilizing nutritionally rich sesame meal, a by-product that is discarded, as part of a food upcycling initiative. Yakgwa was prepared with different concentrations (0, 2, 4, 6, 8%) of sesame meal, and its quality and antioxidant properties were evaluated. As sesame meal increased, moisture and carbohydrate content decreased, while crude protein, crude lipid, crude ash, and caloric values rose. Higher sesame meal levels also increased the expansion rate and made internal layers more pronounced. Color changes included lower L- and b-values, and higher a-values. Texture profile analysis showed that higher sesame meal content resulted in increased hardness, adhesiveness, and chewiness. Antioxidant activity, measured by total phenolic content and DPPH radical scavenging, improved with increasing sesame meal. Sensory tests indicated 4% sesame meal had the highest all sensory acceptance. Quantitative descriptive analysis revealed enhanced brownness, surface cracks, sesame flavor, nuttiness, bitterness, hardness, cohesiveness, and crispness with more sesame meal. In the principal components analysis, sensory attributes, such as brownness, surface crack, sesame flavor, nuttiness, hardness, and crispness, increased with increasing sesame meal content. Thus, adding 4% sesame meal appears to be the optimal formulation for improving the quality and antioxidant activity of Yakgwa while enhancing overall acceptability.

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