Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Jelly Added with Aronia (Aronia melancocarpa) Juices

아로니아(Aronia melancocarpa) 착즙액 첨가 젤리의 품질특성

  • Joo, Shin-Youn (Dept. of Food Science and Nutrition, Daejin University) ;
  • Ryu, Hye-Sook (Dept. of Food Science and Nutrition, Sangji University) ;
  • Choi, Hae-Yeon (Dept. of Food Service Management and Nutrition, Kongju National University)
  • 주신윤 (대진대학교 식품영양학과) ;
  • 류혜숙 (상지대학교 식품영양학과) ;
  • 최해연 (공주대학교 식품과학부 외식상품학과)
  • Received : 2015.08.18
  • Accepted : 2015.08.23
  • Published : 2015.08.31
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Abstract

This study was carried out to investigate quality characteristics of jelly added with aronia juices. Aronia juices were incorporated into jelly at 0%, 10%, 20%, 30%, 40% and 50%. The total phenolic content, anthocyanin content and DPPH free radical scavenging activity of jelly increased with each increase of aronia juice contents (p<0.05). The moisture content and pH of jelly decreased, but soluble soild contents and the total acidity of the jelly increased significantly with each increased level of aronia juices (p<0.05). As the content of aronia juices increased, L values decreased while a and b value increased (p<0.05). Texture analysis showed that the mechanical properties of the jelly decreased with increased level of aronia juices. Consumer acceptability showed that aronia juices groups of 30% and 40% scored higher in terms of overall preference, color, and flavor compared to the other groups (p<0.05). Characteristic intensity rating of aronia jelly showed that as more aronia juices was added, it began to intensify its purple color as well as its sour taste (p<0.05). Judging from the results, it can be concluded that the addition of aronia juices to jelly in processing can enhance the preference, antioxidant compounds, and DPPH free radical scavenging activity of the jelly.

Keywords

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