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http://dx.doi.org/10.3746/jkfn.2010.39.1.110

Quality Characteristics of Jelly Prepared with Flowering Cherry(Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder  

Kim, Kyoung-Hee (Dept. of Food and Nutrition, Chungnam National University)
Lee, Kyung-Hwa (Dept. of Food and Nutrition, Chungnam National University)
Kim, Sung-Hwan (Dept. of Food Science Nutrition, Joongbu University)
Kim, Na-Young (Dept. of Food Science Nutrition, Joongbu University)
Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.39, no.1, 2010 , pp. 110-115 More about this Journal
Abstract
The purpose of this study was to investigate the effect of adding various concentrations of cherry powder(obtained from freezed dried fruit of Prunus serrulata L. var. spontanea Max. wils.) on the physicochemical, antioxidant, and sensory characteristics of jelly. The pH of the jelly decreased significantly with the addition of cherry powder. The sugar content of the jelly increased significantly (p<0.05) with cherry powder added more than 7%. The Hunter color L-values decreased significantly (p<0.05) by the addition of cherry powder, and a- and b-values increased by the addition of cherry powder compared to the control, but there were no constant changes with increasing amounts of cherry powder. For the textural characteristics, the addition of cherry powder significantly (p<0.05) increased the hardness, chewiness and gumminess but there were no significant difference (p<0.05) in the springness and cohesiveness. The antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of jelly increased as the concentrations of cherry powder increased. The jellies containing 1 and 5% cherry powder had acceptable sensory properties, such as color, flavor, taste, texture, and overall quality. In consideration of the antioxidant properties and sensory characteristics, the highest quality improvement was obtained by adding 5% (w/w) of cherry powder into the jellies.
Keywords
fruit of flowering cherry (Prunus serrulata L. var. spontanea Max. wils.); jelly; antioxidative activities; quality characteristics;
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Times Cited By KSCI : 11  (Citation Analysis)
Times Cited By SCOPUS : 1
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