Quality Evaluation of Gwapyeon Made with the Addition of Orange Juice

Abstract

This study carried out a quality evaluation to determine the optimal ratio (0%, 10%, 30%, 50%) for mixing orange juice with Gwapyeon. The L, a, and b values of the Hunter’s color scale increased significantly in proportion to the amount of orange juice added. The total polyphenol content (2.50∼3.78 mg GAE/mL), the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity (17.66∼66.16%) and the 2,2