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Quality Characteristics of Jelly Prepared with Purple Sweet Potato Powder

자색고구마 분말을 첨가한 젤리의 품질특성

  • Park, Eo-Jin (Department Hotel foodservice culinary, Catholic Sangji College) ;
  • Park, Geum-Soon (Department of Food science and technology, Catholic University of Daegu)
  • 박어진 (가톨릭 상지대학교 호텔외식조리과) ;
  • 박금순 (대구가톨릭대학교 외식식품산업학부)
  • Received : 2012.08.23
  • Accepted : 2012.12.21
  • Published : 2012.12.30

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).

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