Quality Characteristics of Sweet Persimmon Jams added with Aronia Juice
![]() |
Lee, Ji-Hyun
(Chungcheongbukdo Agricultural Research and Extension Services)
Park, Jae-Ho (Chungcheongbukdo Agricultural Research and Extension Services) Jeong, Jeong-Sun (Chungcheongbukdo Agricultural Research and Extension Services) Song, Dal-Nym (Chungcheongbukdo Agricultural Research and Extension Services) Kim, Youngho (Chungcheongbukdo Agricultural Research and Extension Services) Eom, Hyun-Ju (Chungcheongbukdo Agricultural Research and Extension Services) |
1 | Yoon HS, Kim JW, Kim SH, Kim YG, Eom HJ. 2014. Quality characteristics of bread added with aronia powder (Aronia melanocarpa). J Korean Soc Food Sci Nutr 43:273-280 DOI |
2 | An HK, Hong GJ, Lee EJ. 2010. Properties of sponge cake with added saltwort (Salicornia herbacea L.). Korean J Food Culture 25:47-53 |
3 | AOAC. 1995. The Association Official Methods of Analysis. 16th ed. pp.31 |
4 | Bae SM, Park KJ, Kim JM, Shin DJ, Hwang YI, Lee SC. 2002. Preparation and characterization of sweet persimmon wine. J Korean Soc Agric Chem Biotechnol 45:66-70 |
5 | Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200 DOI |
6 | Bridle P, Timberlake CF. 1997. Anthocyanins as natural food colours-selected aspects. Food Chem 58:103-109 DOI |
7 | Cho KM, Lee JB, Kahng GG, Seo WT. 2006. A study on the making of sweet persimmon (Diospyros kaki T.) Wine. Korean J Food Sci Technol 38:785-792 |
8 | Choi Y, Kim MH, Shin JJ, Park JM, Lee J. 2003. The antioxidant activities of the some commercial teas. J Korean Soc Food Sci Nutr 32:723-727 DOI |
9 | Huh TY. 2008. Food Science. Yuhansa, Seoul, pp.224-225 |
10 | Hwang ES, Lee YJ. 2013. Quality characteristics and antioxidant activities of yanggaeng with aronia juice. J Korean Soc Food Sci Nutr 42:1220-1226 DOI |
11 | Jang GY. 2012. Effects of heat treatment and extraction method on antioxidant activity of several medicinal plants. J Korean Soc Food Sci Nutr 41:914-920 DOI |
12 | Min JH, Eun JB. 2016. Physicochemical and sensory characteristics of persimmon jelly added with different levels of daebong persimmon puree. Korean J Food Sci Technol 48:54-58 DOI |
13 | Joo SY, Ryu HS, Choi HY. 2015. Quality characteristics of jelly added with aronia (Aronia melancocarpa) juices. Korean J Food Cook Sci 31:456-464 DOI |
14 | Korean Food Standards Codex. 2013. Food-specific standards and specifications. Ministry of Food and Drug Safety. pp. 5-4-1 |
15 | Kulling SE, Rawel HM. 2008. Chokeberry (Aronia melanocarpa) -A review on the characteristic components and potential health effects. Planta Medica 74:1625-1659 DOI |
16 | Lee JA, Yoon JY. 2016. The quality and antioxidant properties of cookies containing aronia powder. Culinary Science Hospitality Research 22:179-189 DOI |
17 | Li H, Jeong JM. 2015. Antioxidant activities of various berries ethanolic extract. Korean J Medicinal Crop Sci 23:49-56 DOI |
18 | Park SH, Park JH, Noh JG, Shin HM, Lee SH, Kim YH, Eom HJ. 2016. Quality characteristics and antioxidant activities of aronia jams added with apple. Korean J Food Preserv 23:180-187 DOI |
19 | Ryu HS, Choi HY, Joo SY. 2015. Quality characteristics of rice nutritional bar added with aronia by products powder. Korean J Food Nutr 28:947-955 DOI |
20 | Slimestad R, Torskangerpoll K, Nateland HS, Johannessen T, Giske NH. 2005. Flavonoids from black chokeberries, Aronia melanocarpa. J Food Comp Anal 18:61-68 DOI |
21 | SPSS. 1999. Statistical Package for Sciences for SPSS for Windows. Rel. 10.0. SPSS Inc., Chicago, IL, USA |
22 | Strigl AW, Leitner E, Pfannhauser W. 1995. Qualitative and quantitative analyse der anthocyane in Schwarzen apfelbeeren (Aronia melanocarpa Michx Ell) mittels TLC, HPLC and UV/VIS-Spectrometrie. Z Lebensm Unters Forsch 201:266-268 DOI |
![]() |