DOI QR코드

DOI QR Code

Effects of Adding Green Grape Juice on Quality Characteristics of Konjak Jelly

청포도 즙의 첨가가 곤약젤리의 품질특성에 미치는 영향

  • Jeon, Jae-Eun (Major in Food and Nutrition, Kunsan National University) ;
  • Lee, In-Seon (Major in Food and Nutrition, Kunsan National University)
  • 전재은 (군산대학교 식품영양학전공) ;
  • 이인선 (군산대학교 식품영양학전공)
  • Received : 2019.09.04
  • Accepted : 2019.09.25
  • Published : 2019.10.31

Abstract

This study examined the quality characteristics of jelly prepared with green grape juice (GJ). The pH, $^{\circ}Brix$ value, color, texture, and sensory evaluation of the jelly were measured. The pH of the jelly significantly decreased with increasing amount of GJ over the range of 3.25-5.27. The $^{\circ}Brix$ value of the jelly showed a significantly higher result as the amount of GJ increased (p<0.001). Lightness (L) and redness (a) decreased with increasing amount of GJ, and yellowness (b) increased. In the texture measurement, the GJ-100 sample group with a high substitute rate of GJ showed high hardness, gumminess, and chewiness (p<0.001). The results of principal component analysis (PCA) showed that the sample groups with high GJ content were classified as having relatively strong yellowness, sweet aroma, metallic aroma, grassy aroma, sweetness, sourness, green grape skin taste, and astringency. In the acceptance test, the GJ-50 sample group was evaluated to be high in flavor (p<0.001) and overall acceptance (p<0.01). However, sample groups consisting of 50% or more GJ were evaluated to be significantly strong in terms of astringency. Therefore, further study needs to be conducted about improving astringency in the future.

Keywords

Green grape;jelly;konjak

References

  1. Cabrera SG, Lee YR, Kim ST, Moon KD. 2007. Influence of additions of seeds and stems on the properties of processed campbell grape juice. Korean J. Food Preserv., 14(3):256-262
  2. Chang SW, Shin NS, Song JH, Park YD, Rho YT. 2010. Production of powder using concentrated by-products of grape processing. Korean J. Food Preserv., 17(2):275-280
  3. Cho Y, Choi MY. 2009. Quality characteristics of jelly containing added pomegranate powder and Opuntia humifusa powder. Korean J. Food Cook Sci., 25(2):134-142
  4. Choi EJ, Lee JE, Oh MS. 2007. The quality characteristics of grape jelly made with various gelling agents for consumption by elderly women. Korean J. Food Cook Sci., 23(6):891-898
  5. Choi JE, Lee JH. 2014. Quality and antioxidant property of gelatin jelly incorporated with jujube concentrate. Food Eng. Prog., 18(1):65-69 https://doi.org/10.13050/foodengprog.2014.18.1.65
  6. Heo JC, Woo SU, Kweon MA, Kim BB, Lee SH, Lee JM, Choi JU, Chung SK, Lee SH. 2007. Analysis of immunomodulating activities in methanol extracts from several kinds of grapes. Korean J. Food Preserv., 14(4):419-424
  7. Hwang ES, Nhuan DT. 2015. Quality characteristics of jelly containing aronia (Aronia melanocarpa) juice. Korean J. Food Sci. Technol., 47(6):738-743 https://doi.org/10.9721/KJFST.2015.47.6.738
  8. Hwang IK, Kim JW, Pyun JW, Han JS, Kim SH, Park CK. 2011. Well-established food science. Soohak Publishers, Seoul, Korea, p 289
  9. Jo YG, Kim JE. 2008. Quality characteristics of wet noodles after addition of grape-peel powder. J. East Asian Soc. Dietary Life, 18(5):822-828
  10. Kang HS. 2016. Quality characteristics and biological activites of jelly prepared with black carrot (Daucus carota L.). Master's degree thesis, Kyonggi University, Korea, pp 6-7
  11. Kang JA. 2010. A study on the visual importance of the menu of Korean royal court cuisines and the selective preference. Master's degree thesis, Sejong University, Korea, pp 22-24
  12. Kim GW, Lee JH, Lee SA, Shim JY. 2012. Brewing characteristics of grape-Makgeolli. Food Eng. Prog., 16(3):263-269
  13. Kim HY, Kim MR, Koh BK. 2014. Food quality evaluation. Hyoil Publishers, Seoul, Korea. pp 178-184, 196-197.
  14. Kim YS, Ha TY, Lee SH, Lee HY. 1997. Properties of dietary extract from rice bran and application in bread making. Korean J. Food Sci. Technol., 29(3):502-508
  15. Ko BS. 2001. Coloring effects on hors d'oeuvre: focused on the western dishes. Master's degree thesis, Kyung-Hee University, Korea, pp 71-73
  16. Lee HR, Jung BR, Park JY, Hwang IW, Kim SK, Choi JU, Lee SH, Chung SK. 2008. Antioxidant activity and total phenolic contents of grape juice products in the Korean market. Korean J. Food Preserv., 15(3):445-449
  17. Lee JM. 2017. Physicochemical characteristics and antioxidant activity of jelly added with different amount of Samultang. Master's degree thesis, Myongji University, Korea, pp 14-15
  18. Lee KA, Moon BK, Hwang JY, Lee IS. 2019. Basic principle of cooking. Powerbook Publishers, Gyeonggi, Korea. pp 184-186
  19. Lee MH, Choi EJ, Oh MS. 2008. Quality characteristics of grape jellies with sugar derivative sweeteners for the elderly. J. Korean Soc. Food Cult., 23(4):499-506
  20. Lingua MS, Theumer MG, Kruzynski P, Wunderlin DA, Baroni MV. 2019. Bioaccessibility of polyphenols and antioxidant properties of the white grape by simulated digestion and Caco-2 cell assays: Comparative study with its winemaking product. Food Res. Int., 122:496-505 https://doi.org/10.1016/j.foodres.2019.05.022
  21. Mendes JAS, Xavier AMRB, Evtuguin DV, Lopes LPC. 2013. Integrated utilization of grape skins from white grape pomaces. Industrial Crops Products, 49:286-291 https://doi.org/10.1016/j.indcrop.2013.05.003
  22. Na JY. 2015. Consumer recognition and intake status of jelly-type health functional food. Master's degree thesis, Chung-Ang University, Korea, pp 1-2
  23. Park HJ, Choi W, Park JM, Jeong C, Kim S, Yoon HS. 2017. Brewing and quality characteristics of new grape cultivar 'Okrang' wine in fermentation process. J. Korean Soc. Food Sci. Nutr., 46(5):622-629 https://doi.org/10.3746/jkfn.2017.46.5.622
  24. Park WM, Park HG, Rhee SJ, Kang KI, Lee CH, Yoon KE. 2004. Properties of wine from domestic grape, Vitis labrusca cultivar. Campbell's Early, fermented by carbonic maceration vinification process. Korean J. Food Sci. Technol., 36(5):773-778
  25. Seo JW. 2009. Wine bible. Daewang Publishers, Seoul, Korea, pp 65-66
  26. Shin JA, Choi YM, Lee KT. 2015. ${\beta}$-Carotene content in selected agricultural foods. J. Korean Soc. Food Sci. Nutr., 44(3):418-424 https://doi.org/10.3746/jkfn.2015.44.3.418
  27. Soyer Y, Koca N, Karadeniz F. 2003. Organic acid profile of Turkish white grapes and grape juices. J. Food Composition Analysis, 16(5):629-636 https://doi.org/10.1016/S0889-1575(03)00065-6
  28. Yoo HJ. 2018. Physicochemical characteristics and antioxidant activities of jellies added with green tea Woojeon (Camellia sinensis L.). Master's degree thesis, Duksung Women's University, Korea, pp 1-2
  29. Yoon HS, Jeong C, Park H, Park JM, Choi W, Kim S. 2017. Aroma and quality characteristics of Cheongporang white wines using grapes at different stages of ripening. Korean J. Food Nutr., 30(4):813-822