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http://dx.doi.org/10.9721/KJFST.2021.53.4.446

Antioxidant activities of noni juice extracts using various ethanol ratios and quality characteristics of Konjak jelly added with noni juices  

Jung, Ji Sun (Major in Nutrition Education, Graduate School of Education, Daejin University)
Joo, Shin Youn (Department of Food Science and Nutrition, Daejin University)
Publication Information
Korean Journal of Food Science and Technology / v.53, no.4, 2021 , pp. 446-453 More about this Journal
Abstract
This study examined the antioxidant activities of noni juice (NJ) extracts using various ethanol ratios and quality characteristics of Konjak jelly (KJ) supplemented with NJ. The total polyphenol content of 0% EtOH extract (EE) was higher than that of the other samples. The 100% EE contained the highest amount of total flavonoids. The 50% EE showed higher DPPH radical scavenging activity (SA) than the other samples. ABTS+ radical SA was the highest at 100% EE. The pH and moisture content of KJ decreased as the amount of NJ increased. The sugar content of KJ increased with an increase in the amount of NJ. Hardness and gumminess showed an increasing tendency, while L and b values decreased with the addition of NJ. Regarding consumer acceptability, 25% noni KJ was evaluated to be high in color and flavor. As a result, KJ containing 25% NJ was suitable for increasing consumer acceptability and functionality of KJ.
Keywords
noni; konjak jelly; quality characteristic; antioxidant activity; reducing powder;
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