• 베이커리
• /
• no.5 s.346
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• pp.161-161
• /
• 1997

• Bulletin of Food Technology
• /
• v.12 no.1
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• pp.88-92
• /
• 1999

누구나 과일을 좋아한다. 제과.제빵 제품에 과일을 사용하면 제품의 색과 풍미뿐 아니라 영양가도 크게 향상된다. 최근 몇년 전까지만 해도 신선한 상태의 딸기류나 다른 과일류들은 1년에 불과 1~2개월 밖에는 이용할 수 없었다. 요즈음에 와서는 저장기술이 많이 발전되어 다른 제품에 혼합,배합하는 과일들을 1년 내내 이용할 수 있다. 과일은 제품에 첨가되어 색을 띄게하고, 풍미를 부여하며, 색다른 조직감을 나타낸다 특히 제과.제빵 제품이나 유제품에 첨가되어 그 효과를 크게 발휘한다. 잼, 젤리, 프리저브 등은 제과.제빵 제품에 첨가되었을 때 그 풍미와 높은 수분함량 때문에 독특한 조직감을 나타내게 된다.

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.141-146
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• 2022

This study investigated the quality characteristics and antioxidant activities of preserved jams prepared by mixing various ratios of aronia and sugar. To analyze the quality characteristics, the total sugar, pH, moisture, maximum stress, hardness, total phenolics, 1,1-diphenyl-2-picrylhydrazyl (DPPH), trolox-equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), and sensory characteristics of the preserved jams were measured. Lower aronia contents resulted in higher total sugar content, hardness, and strength, as well as lower moisture, total phenolic content, and DPPH, TEAC, FRAP, and ORAC values. In terms of the sensory characteristics, an aronia content of 30%, which was determined to have strong sweetness and texture, resulted in the lowest overall acceptability. In contrast, the highest preference was shown to an aronia content of 40%. In this study, quality characteristics and antioxidant activity experiments were conducted based on various ratios of aronia and sugar. The results are expected to be used as preliminary data for developing products that use domestic aronia.