The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Melon Jams Mixed with Various Fruits

몇 가지 과일과 혼합한 멜론잼의 품질 특성

  • Eom, Hyun-Ju (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kwon, Nu Ri (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Yoon, Hyang-Sik (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Cheon, Seong Won (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kim, So-Young (Dept. of Agro-Food Resources, NAAS, RDA) ;
  • Kim, Youngho (Chungcheongbukdo Agricultural Research and Extension Services)
  • Received : 2020.03.10
  • Accepted : 2020.03.30
  • Published : 2020.04.30
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Abstract

Melon is a fruit consumed and grown globally because of the sweet taste and pleasant aroma. The purpose of this study was to determine the quality characteristics and antioxidant activities of melon jams added with various fruits such as apple, aronia, blueberry, grape, kiwi, passion fruit, and peach. We determined quality characteristics such as pH, total acidity, antioxidant activity, content of total anthocyanin, polyphenol and tannin, respectively. The 100% melon jam as the control was the highest pH and lowest total acidity, whereas mixed jams with melon and passion fruit showed opposite results. The mixed jams with melon and aronia of the total anthocyanin, the polyphenol contents, tannin, and ABTS radical scavenging activities, were markedly higher than those of the control and other samples (p<0.001), followed by the mixed jams with melon and blueberry. In the taste sensing analysis, mixed jams with melon and passion fruit revealed higher richness and lower aftertaste-bitterness and aftertaste-astringency than the commercial strawberry jam and other samples. Thus, jams mixed with various fruits, in particular, aronia, blueberry, and passion fruit were superior to the 100% melon jam in terms of physiological activity and palatability.

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References

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