Browse > Article

Quality Characteristics of Apple Jam Added with Ginger  

Lee, Seung-Min (Dept. of Culinary and Foodservice Management, Sejong University)
Publication Information
Culinary science and hospitality research / v.20, no.2, 2014 , pp. 79-88 More about this Journal
Abstract
This study investigated the quality characteristics of apple jam added with ginger. The apple jam was prepared with apples, sugar, lemon juice and various amounts (0, 2, 4, 6, 8%) of ginger. Increasing the amount of ginger decreased moisture contents and sugar content of the jam, whereas the pH gradually increased. In addition, with increased amount of ginger, the lightness(L) and yellowness(b) significantly decreased, while redness(a) gradually decreased. There wasn't any significant difference in the samples with up to 4% ginger(p<0.05). In the texture profile analysis, hardness and adhesiveness increased significantly with increased amount of ginger. When more amount of ginger was added, cohesiveness increased with no significant difference based on the amount of ginger. With increased amount of ginger, springiness and chewiness gradually increased. The results of the sensory evaluation show that the apple jam added with 4% ginger got the highest overall-acceptability scores. In conclusion, it is possible to enhance the quality and acceptability of apple jam by adding 4% ginger.
Keywords
ginger; apple jam; moisture content; texture; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Kim MH, Kim MH, Yun SJ, Lee BY, Lee CW, Kim BA, Jang KH, Lee JC, Surh JH (2010). Preparation and Quality Characterization of Apple Jam with Rosa rugosa Thunb. Fruit. Korean J Food Cookery Sci 26(4):367-380.
2 Kim MH, Kim SM, Kim MR (2010). Quality Characteristics and Antioxidant Activities of Black Garlic Jam Prepared with Fructooligosaccharide. J East Asian Soc Dietary Life 20(6):916-922.
3 Kim MY, Chun SS (2001). Effects of Onions on the Quality Characteristics of Strawberry Jam. Korean J Food Cookery Sci 17(4):316-322.
4 Kim MY, Chun SS (2000). The effect of fructo-oligosaccharide on the quality characteristics of strawberry jam. Korean J Soc Food Sci Nutr 16(6):530-537.
5 Kim SJ, Moon JS, Kim JM, Kang SG, Jung ST (2004). Preparation of jam using Undaria pinnatifida Sporophyll. J Korean Soc Food Sci Nutr 33(3):598-602.   DOI
6 Lee BS, Ko MS, Kim HJ, Kwak IS, Kim DH, Chung BW (2006). Separation of 6-gingerol from ginger and antioxidative activity. Korean J Biotechnol Bioeng 21(6):484-488.
7 Lee HO, Sung HS, Suh KB (1986). The effect of ingredients on the hardness of ginseng jelly by response surface methodology. Korean J Food Sci Technol 18(4):259-263.
8 Lee KS, Park HM, Hong JS, Lee GH, Oh MJ (2009). Changes of Chemical Components during Fermentation of Pear Wine. Korean J Food Preserv 16(6):991-998.
9 Rho JO, Park HJ, Lee YS (2011). Quality Characteristics of Pear Jam with Added Ginger Powder. Korean J Food Sci Nutr 24(2):159-165.   DOI
10 Shin DH (1994). Survey on consumer concept and acceptability of convenient ginger product. Korean J Food culture 9(3):323-327.
11 Song IS, Lee KM, Kim MR (2004) Quality characteristics of pumpkin jam when sucrose was replaced with oligosaccharides during storage. Korean J Soc Food Cookery Sci 20(3):279-286.
12 조태동 (2011) 한국의 허브, 대원사, 154, 서울
13 최필승 (1989) 자랑스런 민족음식 북한의 요리, 한마당, 424
14 한국식품영양학회 (2009) 식품영양학사전, 한국사전연구사, 464-465
15 서산농업기술센터 (2006) 생강재배, 서산시농업기술센터, 13-14, 충청남도
16 AOAC (1995). Official Methods of Analysis. 16th ed. Association of official Analytical Chemists. Washington DC, USA. 69-74
17 Ahn CB, Shin TS, Nam TS (2000). A trial for preparation of jam using sea mustard stem. J Korean Fish Soc 33(5):423-430.
18 Han EJ (2012). Quality Characteristics of Muffins Containing Ginger Juice. Korean J Culinary Res 18(5):256-266.
19 Han EJ, Kim JM (2011). Quality characteristics of yanggaeng prepared with different amounts of ginger power. J East Asian Soc Dietary Life 21(3):360-366.
20 Jang MS (2009). Optimization of the Ingredient Mixing Ratio for Preparation of Kiwifruit (Actinidia deliciosa) Jam Prepared with added Barley Sproutling Powder. Korean J Food Cookery Sci 25(2):234-242.
21 Jeong YJ, Lee GD (1999). Optimization on organoleptic properties of red pepper Jam by response surface methodology. Korean J Food Sci Nutr 28(6):1269-1274.
22 Jin TY, Heo SI, Lee WG, Lee IS, Wang MH (2008). Manufacturing characteristics and hysicochemical component analysis of Bokbunja (Rubus coreanus Miquel) jam. J Korean Soc Food Sci Nutr 37(1):48-52   DOI
23 정혜정 (2001) 조리용어사전, 도서출판 효일, 244, 서울
24 Jo KS, Chang YS, Shin HS (1997). Storage stability of ginger (Zingerber officinale Roscoe) paste. Korean J Food Sci Nutr 26(6):1140-1146.
25 Jung HA, Park SH, Kim AN (2013). Quality Characteristics of Ginger Salad Dressing. Korean J Culinary Res 19(2):167-175.
26 김희섭, 유혜경, 윤재영, 이정희, 최영희, 최정희(2006) 조리의 과학, 도서출판 대가, 254-257, 서울
27 Kang JH, Ahn BW, Lee DH, Byun HS, Kim SB, Park YH (1988). Inhibitory effects of ginger and garlic extracts on the DNA damage. Korean J Food Sci Food 20(3):287-292.
28 Kim KS, Paik SH (1998). The effects on quality characteristics resulting from the use of varying amounts of garlic as additives in apple jams. Korean J Soc Food Sci 14(5):553-559.
29 국립농산물 품질관리원 (2006) 통계정보자료, 376, 충남
30 식품재료사전편찬위원회 (2008) 식품재료사전, 한국사전연구사, 320, 경기
31 손정우, 송태희, 신승미, 오세인, 우인애 (2008) 조리과학, 교문사. 60-62, 경기도
32 송태희, 우인애, 손정우, 오세인, 신승미 (2012) 이해하기 쉬운 조리과학, 교문사, 63-65, 경기도