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Quality Characteristics and Processing of Jelly using Darae Extract for Children  

Park, Bong-Soon (The Graduate School of Alternative Medicine, Kyonggi University)
Han, Myung-Ryun (Dept. of Food & Nutrition, Hyejeon College)
Kim, Ae-Jung (The Graduate School of Alternative Medicine, Kyonggi University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.23, no.5, 2013 , pp. 561-568 More about this Journal
Abstract
This study was conducted to evaluate the quality characteristics of darae (Actinidia arguta) jelly, a snack for elementary school children, prepared with darae extract. To establish the amount of darae extract (0~4%) that could be added to jelly, the physicochemical sensory characteristics and mechanical properties were measured. As the amount of darae extract increased, the values of L and b were decreased, whereas the a value was increased. Sensory evaluation of the sweetness, taste, flavor, texture and overall acceptability of jelly prepared using 2% darae extract resulted in a high score. Among the mechanical properties, by increasing darae extract only the hardness of the extract was significantly decreased. The results of this study suggest that darae extract can be useful in the production of high quality jelly. Thus, it can be served as a substitute for existing high calorie commercial snacks for children.
Keywords
Darae (Actinidia arguta); darae jelly; sensory evaluation; mechanical properties;
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