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http://dx.doi.org/10.3746/jkfn.2015.44.7.1100

Quality and Antioxidant Properties of Gelatin Jelly Incorporated with Cranberry Concentrate  

Lee, Jun Ho (Department of Food Science and Engineering, Daegu University)
Ji, Yeo Jin (Department of Food Science and Engineering, Daegu University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.7, 2015 , pp. 1100-1103 More about this Journal
Abstract
The feasibility of incorporating cranberry concentrate (CC) as a value-added food ingredient in convenient food products was investigated using a model system of gelatin jelly. The pH, hardness, and lightness decreased while soluble solids content and redness increased significantly with increasing levels of CC added (P<0.05). In addition, 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities increased significantly (P<0.05), and they were well correlated. Consumer acceptance test indicated that addition of CC to 6% had a favorable effect on consumer preferences for most attributes. Based on overall observations, jelly with 6% CC is recommended for taking advantage of functional properties of CC without sacrificing consumer acceptability.
Keywords
gelatin jelly; cranberry concentrate; quality; antioxidant properties; consumer acceptance;
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Times Cited By KSCI : 24  (Citation Analysis)
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