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아로니아(Aronia melancocarpa) 착즙액 첨가 젤리의 품질특성

Quality Characteristics of Jelly Added with Aronia (Aronia melancocarpa) Juices

  • 주신윤 (대진대학교 식품영양학과) ;
  • 류혜숙 (상지대학교 식품영양학과) ;
  • 최해연 (공주대학교 식품과학부 외식상품학과)
  • Joo, Shin-Youn (Dept. of Food Science and Nutrition, Daejin University) ;
  • Ryu, Hye-Sook (Dept. of Food Science and Nutrition, Sangji University) ;
  • Choi, Hae-Yeon (Dept. of Food Service Management and Nutrition, Kongju National University)
  • 투고 : 2015.08.18
  • 심사 : 2015.08.23
  • 발행 : 2015.08.31

초록

This study was carried out to investigate quality characteristics of jelly added with aronia juices. Aronia juices were incorporated into jelly at 0%, 10%, 20%, 30%, 40% and 50%. The total phenolic content, anthocyanin content and DPPH free radical scavenging activity of jelly increased with each increase of aronia juice contents (p<0.05). The moisture content and pH of jelly decreased, but soluble soild contents and the total acidity of the jelly increased significantly with each increased level of aronia juices (p<0.05). As the content of aronia juices increased, L values decreased while a and b value increased (p<0.05). Texture analysis showed that the mechanical properties of the jelly decreased with increased level of aronia juices. Consumer acceptability showed that aronia juices groups of 30% and 40% scored higher in terms of overall preference, color, and flavor compared to the other groups (p<0.05). Characteristic intensity rating of aronia jelly showed that as more aronia juices was added, it began to intensify its purple color as well as its sour taste (p<0.05). Judging from the results, it can be concluded that the addition of aronia juices to jelly in processing can enhance the preference, antioxidant compounds, and DPPH free radical scavenging activity of the jelly.

키워드

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피인용 문헌

  1. Nutritional Compositions and Physicochemical Properties of Two Domestic Aronia (A. melanocarpa) Varieties vol.29, pp.2, 2016, https://doi.org/10.9799/ksfan.2016.29.2.283
  2. Physicochemical Characteristics and Antioxidant Activities of Pu-erh Tea Jellies vol.33, pp.6, 2017, https://doi.org/10.9724/kfcs.2017.33.6.636
  3. 아로니아즙 첨가에 따른 단감잼의 품질특성 vol.30, pp.3, 2015, https://doi.org/10.9799/ksfan.2017.30.3.433
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  5. 죽엽 추출액을 이용한 젤리 품질평가 및 구강세균에 대한 항균효과 vol.33, pp.3, 2015, https://doi.org/10.7318/kjfc/2018.33.3.283
  6. Optimization of Cyanidin-3-O-galactoside Production from Aronia melanocarpa Elliot from Nonthermal Ultrasonic Extraction Process by Response Surface Methodology vol.9, pp.6, 2019, https://doi.org/10.3390/app9061203
  7. 루바브 줄기 착즙액을 첨가한 젤리의 품질 특성 vol.33, pp.1, 2015, https://doi.org/10.9799/ksfan.2020.33.1.049
  8. Quality Characteristics of Immature Citrus unshiu Juice Jelly vol.50, pp.4, 2015, https://doi.org/10.3746/jkfn.2021.50.4.410
  9. Study on the Quality Characteristics of Aronia Cheong Prepared with Different Sugars vol.31, pp.4, 2015, https://doi.org/10.17495/easdl.2021.8.31.4.226