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Quality Characteristics of Care Food (Jelly) Prepared with Wild Carrot (Daucus carota L.) Juice

야생당근(Daucus carota L.) 주스를 첨가한 개호식품(젤리) 제조 및 품질 특성

  • Kang, Hee-Sun (The Graduate School of Alternative Medicine, Kyonggi University) ;
  • Kim, Min-Ju (The Graduate School of Alternative Medicine, Kyonggi University) ;
  • Rho, Jeong-Ok (Dept. of Food Science and Human Nutrition, Chonbuk National University) ;
  • Choi, Hyong-Il (The Graduate School of Alternative Medicine, Kyonggi University) ;
  • Han, Myung-Ryun (Dept. of Food & Nutrition, Hyejeon College) ;
  • Myung, Jeung-Ho (Dept. of Radiological Science, Deajeon Health Institute of Technology) ;
  • Kim, Ae-Jung (The Graduate School of Alternative Medicine, Kyonggi University)
  • 강희선 (경기대학교 대체의학대학원) ;
  • 김민주 (경기대학교 대체의학대학원) ;
  • 노정옥 (전북대학교 식품영양학과) ;
  • 최형일 (경기대학교 대체의학대학원) ;
  • 한명륜 (혜전대학교 식품영양과) ;
  • 명정호 (대전보건대학교 방사선과) ;
  • 김애정 (경기대학교 대체의학대학원)
  • Received : 2017.07.03
  • Accepted : 2017.09.06
  • Published : 2017.11.02

Abstract

This study evaluated the quality characteristics of jelly prepared with different levels (0%, 5%, 10%, 15%, 20%, and 25%) of wild carrot (WC, Daucus carota L.) juice as a care food for the elderly. The lightness, redness, yellowness, and delta (${\Delta}$) values of the jelly (Control, WCJ5, WCJ10, WCJ15, WCJ20, and WCJ25) decreased with increasing amounts of wild carrot juice added. The mechanical properties, such as hardness, springiness, chewiness, and gumminess, of the jelly were decreased with increasing amounts of wild carrot juice added. The total polyphenol and total flavonoid contents of the jelly increased with increasing amounts of wild carrot juice added. The DPPH radical scavenging activity ($IC_{50}$) also increased with increasing amounts of wild carrot juice added. The ${\alpha}$-glucosidase inhibitory effects of wild carrot (WC) and WCJ25 were 71% and 54.4%, respectively, compared to the positive control (acarbose). The lipase inhibitory effects of WC and WCJ25 were 44.2% and 14.4%, respectively, compared to the positive control group (orlistat). On the other hand, the sensory evaluation score was the best at WCJ20, which contained 20% wild carrot juice. In conclusion, WCJ20 or WCJ25 is expected to be a care food for the elderly with respect to texture as well as the antioxidant and enzymatic activity (${\alpha}$-glucosidase inhibitory and lipase inhibitory activities).

Keywords

References

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