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http://dx.doi.org/10.5657/KFAS.2022.0408

Physicochemical Properties of Bokbunja Jelly Containing Fermented Sea Tangle Saccharina japonica Powder  

Choi, Ji-Won (Department of Food Science and Biotechnology, Kunsan National University)
Lee, Yeon-Ji (Department of Food Science and Biotechnology, Kunsan National University)
Moon, Soo-Kyung (Department of Food and Nutrition/Institute of Agriculture and Life Science, Gyeongsang National University)
Kim, Yong-Tae (Department of Food Science and Biotechnology, Kunsan National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.55, no.4, 2022 , pp. 408-416 More about this Journal
Abstract
This study investigated the physicochemical properties and physiological activities of jelly prepared from gelatin, sugar, bokbunja extract, and different amounts (0, 0.5, 1, 2 and 3%) of fermented sea tangle Saccharina japonica powder (FSP). The jelly moisture, pH, and sugar content slightly increased with increasing the FSP content. Hardness, springiness, gumminess, chewiness, and cohesiveness also increased with increasing FSP concentration. Jelly antioxidant activity did not change significantly with increasing FSP. In contrast, alcohol dehydrogenase and aldehyde dehydrogenase activities in the jellies increased significantly with increasing FSP concentration. β-secretase inhibitory activity in jellies also increased with increasing FSP concentration. Jellies containing 0.5 or 1% FSP achieved the highest overall sensory acceptance scores. Taken together, these data indicate that addition of FSP to jelly appears to improve its quality and physiological activities.
Keywords
Alcohol metabolizing activity; Bokbunja jelly; Fermented sea tangle; Physicochemical property; Physiological activity;
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