Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality characteristics and antioxidant activities of jams according to varying ratios of aronia

아로니아 첨가 비율에 따른 프리저브 잼의 품질 특성 및 항산화 활성

  • Im, Sang Hwi (Major in Plant Resource and Environment, SARI, Jeju National University) ;
  • Kim, Kyeoung Cheol (Major in Plant Resource and Environment, SARI, Jeju National University) ;
  • Kim, Ju-Sung (Major in Plant Resource and Environment, SARI, Jeju National University)
  • 임상휘 (제주대학교 식물자원환경전공) ;
  • 김경철 (제주대학교 식물자원환경전공) ;
  • 김주성 (제주대학교 식물자원환경전공)
  • Received : 2022.02.03
  • Accepted : 2022.03.10
  • Published : 2022.04.30
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Abstract

This study investigated the quality characteristics and antioxidant activities of preserved jams prepared by mixing various ratios of aronia and sugar. To analyze the quality characteristics, the total sugar, pH, moisture, maximum stress, hardness, total phenolics, 1,1-diphenyl-2-picrylhydrazyl (DPPH), trolox-equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), and sensory characteristics of the preserved jams were measured. Lower aronia contents resulted in higher total sugar content, hardness, and strength, as well as lower moisture, total phenolic content, and DPPH, TEAC, FRAP, and ORAC values. In terms of the sensory characteristics, an aronia content of 30%, which was determined to have strong sweetness and texture, resulted in the lowest overall acceptability. In contrast, the highest preference was shown to an aronia content of 40%. In this study, quality characteristics and antioxidant activity experiments were conducted based on various ratios of aronia and sugar. The results are expected to be used as preliminary data for developing products that use domestic aronia.

본 연구는 생리활성물질이 풍부한 아로니아를 활용하여 가공식품 개발에 필요한 기초 연구 데이터를 제공하기 위해 아로니아와 설탕의 배합비율별 프리저브 잼을 제조한 뒤 그 품질 특성과 항산화 활성을 조사하였다. 배합비율에 따라 아로니아의 함량이 낮아질수록 당도는 높아졌으며 수분함량은 낮아지는 경향을 나타내었다. 강도와 최대응력은 아로니아 함량이 줄어들고 설탕의 함량이 증가할수록 높은 값을 나타내었다. 잼의 비율별 항산화 활성은 아로니아 함량 70%에서 DPPH radical 저해율이 가장 높았다. 총 페놀 함량, TEAC, FRAP, ORAC의 값은 모두 아로니아 함량에 따라 비례적으로 증가하는 경향을 나타내었다. 관능평가에서 단맛과 식감이 모두 강하다고 평가된 아로니아 함량 30%에서는 오히려 종합적 선호도에서 가장 낮게 나타났으며 아로니아 함량 40%에서 가장 높은 선호도를 나타내었다. 본 연구에서는 아로니아와 설탕 배합비율에 따른 품질 특성과 항산화 연구를 진행하였으며 국산 아로니아를 활용한 제품의 개발에 기초 자료로서 활용될 것으로 기대된다.

Keywords

Acknowledgement

본 논문은 2022학년도 제주대학교 교원성과지원사업에 의하여 연구되었습니다.

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