Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality and Antioxidant Activity Characteristics of Blueberry-pyun with Different Amounts of Blueberry Juice

블루베리즙 첨가량을 달리한 블루베리편의 품질 및 항산화특성

  • Lee, Dong Su (Department of Culinary and Foodservice Management, Sejong University) ;
  • Park, Jin Hee (Department of Global Korean Culinary Arts, Woosong University) ;
  • Yoo, Seung Seok (Department of Culinary and Foodservice Management, Sejong University)
  • 이동수 (세종대학교 조리외식경영학과) ;
  • 박진희 (우송대학교 외식조리학부 글로벌한식조리전공) ;
  • 유승석 (세종대학교 조리외식경영학과)
  • Received : 2015.10.29
  • Accepted : 2015.12.10
  • Published : 2015.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, we investigated the quality and antioxidant activity of blueberry-pyun (traditional Korean jelly using blueberry) according to different ratios of blueberry juice (100%, 80%, 60%, 40%, and 20%). Moisture and pH significantly decreased as the content of blueberry juice increased (p<0.05). As the amount of blueberry juice decreased, the lightness (L) decreased. At the same time, the redness (a) and yellowness (b) were significantly higher (p<0.05). DPPH radical scavenging activity and anthocyanin contents increased significantly when the amount of blueberry juice increased (p<0.05). In the texture profile analysis, hardness decreased as the content of blueberry juice increased. There were no significant differences in springiness. 20% blueberry juice showed the highest gumminess and chewiness. During sensory evaluation, 60% blueberry juice showed the highest in the appearance, color, sweetness and overall-acceptability. From these results, we conclude that blueberry-pyun made of 60% blueberry juice is the most desirable.

Keywords

References

  1. Cho WJ, Song BS, Lee JY, Kim JK, Kim JH, Yoon YH, Choi JI, Kim GS, Lee JW. 2010. Composition analysis of various blueberries produced in Korea and manufacture of blueberry jam by response surface methodology. J Korean Soc Food Sci Nutr 39(2):319-323 https://doi.org/10.3746/jkfn.2010.39.2.319
  2. Chung HK, Chang YE, Song ES. 1997. Characteristics of calcium added grape jelly developed for children. Korean J Diet Culture 12(5):561-565
  3. Chung HK, Woo NRY. 2005. A bibliographical study of taditional fruit peserve. Korean J Food Culture 20(3):384-390
  4. Han JM, Chung HJ. 2013. Quality characteristics of Yanggaeng added with blueberry powder. Korean J Food Preserv 20(2): 265-271 https://doi.org/10.11002/kjfp.2013.20.2.265
  5. Han SK, Yang HS, Rho JO. 2006. A study on quality characteristics of Bokbunja-pyun added with rubi fruit juice. J East Asian Soc Diet Life 16(3):371-376
  6. Hwang CS, Park MR, Sin YJ. 1992. Examination into favorable taste of college students on food colors. Korean J Soc Food Sci 8(4):387-396
  7. Hwang SH, Ko SH. 2010. Quality characteristics of muffins containing domestic blueberry (V. corymbosum). J East Asian Soc Diet Life 20(5):727-734
  8. Jeollabuk-do Agricultural Research & Extention Services. 2009. Functional characteristics of fruit varieties of blueberries, breeding and cultivation technology research. Rural Development Administration. Suwon, Korea. pp 5-6
  9. Jeon MH, Lee WJ. 2011. Characteristics of blueberry added Makgeolli. J Korean Soc Food Sci Nutr 40(3):444-449 https://doi.org/10.3746/jkfn.2011.40.3.444
  10. Jeong CH, Choi SG, Heo HJ. 2008. Analysis of nutritional compositions and antioxidative activities of Korean commercial blueberry and raspberry. J Korean Soc Food Sci Nutr 37(11):1375-1381 https://doi.org/10.3746/jkfn.2008.37.11.1375
  11. Jeong HS, Joo NM. 2003. Optimization of rheological properties for the processing of Omija-pyun (Omija jelly) by response surface methodology. Korean J Soc Food Sci 19(4):429-438
  12. Ji JR, Yoo SS. 2010. Quality characteristics of cookies with varied concentrations of blueberry powder. J East Asian Soc Diet Life 20(3):433-438
  13. Joo NM, Kim BR, Kim AJ. 2012. The optimization of jelly with blueberry juice using response surface methodology. Korean J Food Nutr 25(1):17-25 https://doi.org/10.9799/ksfan.2012.25.1.017
  14. Kang IH. 1997. Korean rice cake and cookies. MiraeN (aka Daehan). Seoul, Korea. p 347
  15. Kim AJ, Kim MW, Woo NRY, Kim MH, Lim YH. 2003. Quality characteristics of Oddi-pyun prepared with various levels of mulberry fruit extract. Korean J Food Cook Sci 19(6):708-714
  16. Kim BS, Jeong MR, Lee YE(2003) Quality characteristics of Muhwakwa-pyun with various starches. Korean J Food Cook Sci 19(6):783-793
  17. Kim EM, Lee HG. 2003. Development of lemon-pyun by the addition of various gelling agents. Korean J Food Cook Sci 19(6):772-776
  18. Kim EM. 2006. Sensory and mechanical characteristics of the lemon red ginseng-pyun prepared by different ratio of red ginseng. Korean J Food Cook Sci 22(2):105-110
  19. Kim HY, Kim MH, Yoo SM, Hwang YP, Park BR. 2012. A study on the starch gel added with blueberry. Proceedings of The Korean Society of Community Living Science. Naju, Korea. p 88
  20. Kim JY, Na JK. 2005. A study on sensitivity of food color. Korean J Food Nutr 18(4):385-394
  21. Kim KO, Kim SS, Seong NK, Lee YC. 2010. Sensory characteristics method and applications. Shinkwang. Seoul, Korea. pp 160-215
  22. Kim KS, Chae YK. 1998. Effects of the kinds of starch and sweetener on the quality characteristics of Kamgyul-pyon. Korean J Soc Food Sci 14(1):50-56
  23. Ko SH, Park JH, Yoo SS. 2008. Quality characteristics of Seockryu-pyun added pomegranate juice and pomegranate concentrate. Korean J Food Cook Sci 24(5):722-728
  24. Lee CH, Chae SG, Lee JG, Ko KH, Son HS. 1999. Food evaluation and quality management. Yurim. Seoul, Korea. pp 60-180
  25. Lee ES, Jeong YN, Moon YJ, Hong ST. 2014. Study on quality characteristics of pan bread containing blueberry fruit powder. J East Asian Soc Dietary Life 24(5):621-630
  26. Lee JY, Lee HG. 1994. Texture characteristics of Mokwapyun as affected by ingredients. Korean J Soc Food Sci 10(4):386-393
  27. Lee WG, Lee JA. 2012. Quality characteristics of yogurt dressing prepared with blueberry juice. Korean J Culin Res 18(4): 255-265
  28. Martineau LC, Couture A, Spoor D, Benhaddou AA, Harris C, Meddah B, Leduc C, Burt A, Vuong T, Le PM, Prentki M, Bennett SA, Arnason JT, Haddadd PS. 2006. Anti-diabetic properties of the Canadian lowbush blueberry Vaccinium angustifolium Ait. Phytomed 13(9):612-623 https://doi.org/10.1016/j.phymed.2006.08.005
  29. Nam HW, Hyun YH, Pyun JW. 2004. A study on the optimum ratio of starch and dilution factors of Yuza extract in preparation of Yuza-pyun. J East Asian Soc Diet Life 14(16): 591-597
  30. Oh JA. 2008. Quality characteristics of blueberrydduk by difference ratio of ingredients. Master's thesis. Kyunghee University. Seoul, Korea. pp 38-42
  31. Park GS, Park CS, Park EJ. 1998. Effect of addition of mung bean starch and sugar on the textural and sensory properties of Dopyun. J Korean Soc Food Sci Nutr 27(5):897-902
  32. Parry J, Su L, Moore J, Cheng Z, Luther M, Rao JN, Wang JY, Yu LL. 2006. Chemical compositions antioxidant capacities, and antiproliferative activities of selected fruit seed flours. J Agric Food Chem 54(11):3773-3778 https://doi.org/10.1021/jf060325k
  33. Ryu JY, Lee HG. 1986. Texture characteristics of Angdo-pyun as affected by ingredients. Korean J Soc Food Sci 2(8):45-53
  34. Song ES, Chung HK, Kang MH. 1993. Effects of various gelling agents on textural properties of Omija-pyon. Korean J Diet Culture 8(3):289-293
  35. Song MS, Lee YC, Jo SS, Kim BC. 1989. Statistical data analysis using SAS. Freeacademy. Seoul, Korea. pp 60-85
  36. Su MS, Chien PJ. 2007. Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation. Food Chem 104(1): 182-187 https://doi.org/10.1016/j.foodchem.2006.11.021
  37. The Korean Society of Food Science and Nutrition. 2000. Handbook of food nutrition experiments. Hyoil. Seoul, Korea. pp 290-300
  38. Westwood MN. 1993. Temperate-zone pomology. Timber press. Portland, OR, USA. pp 100-101

Cited by

  1. Optimization of Production Conditions of Blueberry Juice vol.35, pp.1, 2015, https://doi.org/10.9724/kfcs.2019.35.1.9
  2. Food Puree for Seniors: The Effects of XanFlax as a New Thickener on Physicochemical and Antioxidant Properties vol.10, pp.5, 2015, https://doi.org/10.3390/foods10051100