The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Physicochemical Quality Change of Enzyme-Treated Centella asiatica and Preparation of Jam using Enzyme-Treated Centella asiatica

효소처리 병풀(Centella asiatica)의 이화학적 품질 변화 및 이를 이용한 잼의 제조

  • Lee, Kyung-Haeng (Major in Food and Nutrition, Korea National University of Transportation) ;
  • Joo, Ga-Young (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Kim, Chae-Young (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Han, Ki-Jung (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Jang, Da-Bin (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Yun, Ji-Hye (Industry-Academy Cooperation Foundation, Korea National University of Transportation) ;
  • Yu, Kwang-Won (Major in Food and Nutrition, Korea National University of Transportation) ;
  • Bae, Yun-Jung (Major in Food and Nutrition, Korea National University of Transportation)
  • 이경행 (한국교통대학교 식품영양학 전공) ;
  • 주가영 (한국교통대학교 식품영양학 전공) ;
  • 김채영 (한국교통대학교 식품영양학 전공) ;
  • 한기정 (한국교통대학교 식품영양학 전공) ;
  • 장다빈 (한국교통대학교 식품영양학 전공) ;
  • 윤지혜 (한국교통대학교 산학협력단) ;
  • 유광원 (한국교통대학교 식품영양학 전공) ;
  • 배윤정 (한국교통대학교 식품영양학 전공)
  • Received : 2021.11.12
  • Accepted : 2021.11.29
  • Published : 2021.12.31
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Abstract

To increase the utilization of Centella asiatica (CA), enzymes such as cellulase and pectinase were added and the physicochemical properties of the treated CA were analyzed. In addition, apple-CA jam was prepared using the enzyme-treated CA, which had the best antioxidant properties, and the physicochemical and sensory qualities of the jam were measured. There was a high content of ascorbic acid, polyphenols, flavonoids, reducing sugar, amino acid, minerals and DPPH radical scavenging activity in the enzyme-treated group. The antioxidant component and activity in the jam prepared by adding enzyme-treated CA increased with an increase in the amount of enzyme-treated CA. In the soluble solids, the higher the amount of enzyme-treated CA, the higher the value, but there was no significant difference in pH. The sensory evaluation of the jam, in particular the taste, showed that the highest preference was observed when the enzyme-treated CA was added in the range of 5.0~6.7%, and the control group showed the lowest preference. There was no significant difference in flavor and spreadability among the treatment groups, however, the control group showed the highest color preference. In the overall acceptability, when 5.0% of enzyme-treated CA was added, the highest acceptability was shown.

Keywords

Acknowledgement

본 연구는 2021년 농촌진흥청 연구사업(세부과제번호: PJ015285042021)의 지원과 2021년도 정부(교육부)의 재원으로 한국연구재단의 지원을 받아 수행된 기초연구사업입니다 (No. 2021R1A6A1A03046418).

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