Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Grape Jellies with Sugar Derivative Sweeteners for the Elderly

대체당 첨가 고령자용 포도젤리의 품질 특성

  • Lee, Mi-Hye (Deptartment of Food and Nutrition, The Catholic University of Korea) ;
  • Choi, Eun-Jung (Deptartment of Food and Nutrition, The Catholic University of Korea) ;
  • Oh, Myung-Suk (Deptartment of Food and Nutrition, The Catholic University of Korea)
  • 이미혜 (가톨릭대학교 식품영양학과) ;
  • 최은정 (가톨릭대학교 식품영양학과) ;
  • 오명숙 (가톨릭대학교 식품영양학과)
  • Published : 2008.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to determine the quality characteristics of grape jellies for the elderly. The jellies contained sugar (control) or sugar derivative sweeteners (erythritol, isomaltooligosaccharide, sorbitol, and xylitol). Agar (0.31%) and $\kappa$-carrageenan (0.27%) were the gelling agents. The average age of the subjects participating in the acceptance test was 79. The lightness (L), redness (a), and yellowness (b) values of the agar gel with erythritol mostly decreased, indicating a darker and pale red color. The L and b values of the carrageenan gel with sugar derivative sweeteners increased, indicating brighter and yellowish color. The agar and carrageenan gels with sorbitol showed higher gelling and melting temperature, indicating that gelation occurred easily and did not easily melt. The agar and carrageenan gels with xylitol showed a low-melting temperature, indicating low stability with temperature change. The break-down rate of the agar and carrageenan gels with erythritol was low, whereas that of agar gel with sorbitol was relatively high despite its high melting temperature. Hardness, cohesiveness, gumminess, and chewiness of the gels with sugar derivative sweeteners decreased, and this tendency was most distinct with isomaltooligosaccharide in the agar gel and with sorbitol in the carrageenan gel. The rupture properties of the gel were the same as the hardness of the gel. Sensory acceptance of the agar gels with erythritol, sorbitol, isomaltooligosaccharide, and the carrageenan gel with erythritol was fairly high, whereas that of the agar gel with xylitol and the carrageenan gel with isomaltooligosaccharide and xylitol was low. The results show that sorbitol and erythritol are appropriate as sugar substitutes in grape jellies for the elderly about the acceptability and stability of the gels.

Keywords

References

  1. 김상용, 오덕근, 김석신, 김철재. 1996. 무설탕 과자 제조에 사용 되는 신규 감미료-당알코올류와 신종 당류를 중심으로- 식품과학과 산업, 29(3):53-61
  2. Byun SH, Lee CH. 1997. Studies on physicochemical properties of erythritol, substitute sugar. Korean J. Food Sci. Technol., 29(6):1089-1093
  3. Byun SS. 1980. A comparative study on the manufacturing processes of red wine. Korean J. Nutri., 13(3):139-144
  4. Cha YJ, Lee SM, Ahn BJ, Song NS, Jeon SJ. 1990. Substitution effect of sorbitol for sugar on the quality stability of Yu Ja Cheong (citron product). J. Korean Soc. Food Nutri., 19(1):13-20
  5. Chae SG, Kang GS, Ryu ID, Ma SJ, Bang KW, Oh MH, Oh SH. 2006. Food analysis standards. Jigumunhwasa. Seoul. pp 432
  6. Cho YJ, Kim JE, Chun HY, Kim CT, Kim SS, Kim CJ. 2003. Contents of resveratrol in different parts of grapes. Korean J. Food Sci. Technol., 35(2):306-308
  7. 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 Cookery Sci., 23(6):891-898
  8. Choi JY, Song ES, Chung HK. 1994. A study of textural properties and preferences of fruit pectin jelly. Korean J. Dietary Culture, 9(3):259-266
  9. Choi YJ, Kim KO. 1990. Replacement of sucrose with other sweetener in sponge cake. Korean J. Soc. Food Sci., 6(2):59-65
  10. Ju JE, Byon KW, Lee KA. 2007. The effects of oligosaccharide on the quality characteristics of rice flour sponge cakes. Korean J. Food Cookery Sci., 23(4):530-536
  11. Kawamura F, Takayanagi S. 1989. The properties of gelatin gel and sol mixed with carrageenan(part 1) Effect of mixing ratio on the properties. J. Cookery Sci. Jpn., 22(2):147-151
  12. Kim CS, Lee YS. 1997. Characteristics of sponge cakes with replacement of sucrose with oligosaccharides and sugar alcohols. Korean J. Soc. Food Sci., 13(2):204-212
  13. Kim KS, Chae YK. 1998. Effects of the kinds of starch and sweetener on the quality characteristics of Kamgyulpyon. Korean J. Soc. Food Sci., 14(1):50-56
  14. Kim MJ, Hwang YJ. 2002. A study on the standard recipe of Grapepyun with different levels of starch, gelatin and agar. J. Culinary Research, 8(2):245-254
  15. Kim MY, Chun SS. 2000. The effects of fructo-oligosaccharide on the quality characteristics of strawberry jam. Korean J. Soc. Food Sci., 16(6):530-537
  16. Ku KH, Cho JS, Park WS, Nam YJ. 1999. Effects of sorbitol and sugar sources on the fermentation and sensory properties of Baechu Kimchi. Korean J. Food Sci. Technol., 31(3):794-801
  17. Lee CH, Moussa S, Lee HD, Kim SY. 1990. Studies on the functional properties of sugar derivative sweeteners. Korean J. Dietary Culture, 5(4):431-436
  18. Lee JE, Choi EJ, Oh MS. 2007. Studies on quality characteristics of Jeju mandarin orange jelly for the aged. Korean J. Food Culture, 22(4):475-481
  19. Lee KA, Lee YJ, Choi YJ. 2001. Effects of dipping syrups prepared with oligosaccharides on the physical and sensory characteristics of Yackwa. Korean J. Soc. Food Cookery Sci., 17(4):399-404
  20. Lee KA, Lee YJ, Ly SY. 2001. Effects of isomaltooligosaccarides on the Yackwa quality. J. Korean Soc. Food Sci. Nutr., 30(2):261-265
  21. Lee KA, Lee YJ, Ly SY. 1999. Effects of oligosaccarides on physical, sensory and textural characteristics of sponge cake. J. Korean Soc. Food Sci. Nutr., 28(3):547-553
  22. Lee SY, Kim KO. 1986. Sensory characteristics of Packsulgis (Korean traditional rice cakes) containing various sweetening agents. Korean J. Food Sci. Technol., 18(4):325-328
  23. Matsuda Y. 2005. Experiment about the cooking adaptability of the sweetener 'PAL sweet' calorie zero. J. Cookery Sci. Jpn., 38(2):170-180
  24. Min HY, Park EJ, Lee SK, Cho YJ. 2003. Effects of grape extracts on free radical scavenging activity and inhibition of proinflammatory mediator production in mouse macrophage cells. Korean J. Food Sci. Technol., 35(1):132-137
  25. Moon SW, Jang MS. 2004. Effect of xylitol on the taste and fermentation of Dongchimi. Korean J. Food Cookery Sci., 20(1):42-48
  26. Nam SJ, Kim KO. 1989. Characteristics of Sikhye(Korean traditional drink) made with different amount of cooked rice and malt and with different sweeteners. Korean J. Food Sci. Technol., 21(2):197-202
  27. Oh HS, Lee MH, Moon SJ. 1993. Replacement of sucrose with other sweeteners and high methoxyl pectin in low caloric pectin gels. Korean J. Soc. Food Sci., 9(4):284-288
  28. Oh HS, Lee MH, Moon SJ. 1993. Replacement of sucrose with other sweeteners and high methoxyl pectin in low caloric pectin gels. Korean J. Soc. Food Sci., 9(4):284-288
  29. SAS. 2005. SAS User's Guide. SAS Institute. Ver. 9.1. Cary, NC. USAx
  30. Shimada R, Kumeno K, Akabane H, Nakahama N. 1993. Gelation and melting of a mixed carrageenan-gelatin gel. J. Home Econo. Jpn., 44(12):999-1005
  31. Song IS, Lee KM, Kim MR. 2004. Quality characteristics of pumpkin jam when sucrose was replaced with oligosaccharides during storage. Korean J. Soc. Food Cookery Sci., 20(3): 279-286
  32. Yoon HS, Oh MS. 2003. Quality characteristics of mixed polysaccharide gels with various kiwifriut contents. Korean J. Soc. Food Cookery Sci., 19(4):511-520
  33. Yoon JY, Kim HS. 2003. Effect of xylitol and erythritol on the quality characteristics of Yuza tea. Korean J. Soc. Food Cookery Sci., 19(6):737-744