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http://dx.doi.org/10.7318/KJFC/2012.27.6.730

Quality Characteristics of Jelly Prepared with Purple Sweet Potato Powder  

Park, Eo-Jin (Department Hotel foodservice culinary, Catholic Sangji College)
Park, Geum-Soon (Department of Food science and technology, Catholic University of Daegu)
Publication Information
Journal of the Korean Society of Food Culture / v.27, no.6, 2012 , pp. 730-736 More about this Journal
Abstract
This study was performed to investigate the qualities of jelly supplemented with purple sweet potato (C:0 g, P1:1 g, P3:3 g, P5:5 g, P7:7 g). The pH decreased (acidity increased) with the addition of purple sweet potato powder (p<0.01). The sugar content of the jelly also significantly increased when purple sweet potato was added. The DPPH radical scavenging activities of jelly increased as the addition of purple sweet potato increased. As the content of purple sweet potato increased, the L and b values decreased and the "a value" increased. In terms of textural characteristics, the addition of purple sweet potato increased hardness and springiness, while it decreased the cohesiveness. The results of the sensory evaluation showed that the appearance, flavor, taste, texture, and overall acceptability gave the highest score for jelly containing 5 g of purple sweet potato (P5).
Keywords
Purple potato powder; jelly; quality characteristics;
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Times Cited By KSCI : 30  (Citation Analysis)
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