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Quality Characteristics of Jelly added with Peach(Prunus persica L. Batsch) Powder  

Lee, Jeong-Ae (Division of Culinary Science, Howon University)
Publication Information
Culinary science and hospitality research / v.22, no.3, 2016 , pp. 108-120 More about this Journal
Abstract
This study investigated the quality characteristics of jelly containing peach powder, which is well known for its various functions and biological activity. The feasibility of incorporating peach powder as a value-added food ingredient, using a model food system of jelly, was investigated. Peach powder was incorporated into jelly at 0, 5, 10, 15, and 20% levels. To analyze quality characteristics, pH of the jelly, spread factor, moisture content, color(L, a, b), hardness, DPPH radical scavenging activity, and sensory properties were measured. Qualities, such as pH content, color, hardness, and consumer preferences were determined. Lightness decreased, but redness and yellowness increased significantly (p<0.001). The antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of the jelly increased as the concentrations of peach powder increased. Lastly, the consumer acceptance test indicated that the highest level of incorporation (15%) had a considerable adverse effect on consumer preferences in all attributes. The jelly with 15% peach powder is recommended (with respect to overall preference score) for taking advantage of the functional properties of peach powder without sacrificing consumer acceptability.
Keywords
peach(Prunus persica L. Batsch); peach powder; jelly; ascorbic acid; anthocyanin; DPPH; consumer acceptability;
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Times Cited By KSCI : 27  (Citation Analysis)
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