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http://dx.doi.org/10.9724/kfcs.2015.31.6.718

Quality and Antioxidant Activity Characteristics of Blueberry-pyun with Different Amounts of Blueberry Juice  

Lee, Dong Su (Department of Culinary and Foodservice Management, Sejong University)
Park, Jin Hee (Department of Global Korean Culinary Arts, Woosong University)
Yoo, Seung Seok (Department of Culinary and Foodservice Management, Sejong University)
Publication Information
Korean journal of food and cookery science / v.31, no.6, 2015 , pp. 718-724 More about this Journal
Abstract
In this study, we investigated the quality and antioxidant activity of blueberry-pyun (traditional Korean jelly using blueberry) according to different ratios of blueberry juice (100%, 80%, 60%, 40%, and 20%). Moisture and pH significantly decreased as the content of blueberry juice increased (p<0.05). As the amount of blueberry juice decreased, the lightness (L) decreased. At the same time, the redness (a) and yellowness (b) were significantly higher (p<0.05). DPPH radical scavenging activity and anthocyanin contents increased significantly when the amount of blueberry juice increased (p<0.05). In the texture profile analysis, hardness decreased as the content of blueberry juice increased. There were no significant differences in springiness. 20% blueberry juice showed the highest gumminess and chewiness. During sensory evaluation, 60% blueberry juice showed the highest in the appearance, color, sweetness and overall-acceptability. From these results, we conclude that blueberry-pyun made of 60% blueberry juice is the most desirable.
Keywords
blueberry-pyun; blueberry juice; quality characteristics; antioxidant activity; DPPH radical scavenging activity;
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