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KMID : 0380620070390060619
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 6 p.619 ~ p.624
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Production of Sedum Extract adding Jelly and Assessment of Its Physicochemical properties
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Mo Eun-Kyoung
Kim Hyun-Ho
Kim Seung-Mi
Jo Hyun-Ho
Sung Chang-Keun
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Abstract
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Sedum sarmentosum, also known as stonecrop (dolnamul), is a widely consumed herb, and is used as an ingredient in salads in korea. Unfortunately, sedum is perishable and vulnerable to tissue damage during preservation. Therefore, this feasibility study was performed in order to increase the availability of sedum and increase its value. Narious concentrations of sedum extract (0.5-3%) were added to gelatin jelly, and their physicochemical properties were determined. The ascorbic acid content of the sedum jelly increased in proportion to the sedum extract concentration. Calcium content of the sedum jelly was 4 to 28 times higher than that of the control. Contrary to the control, iron was detected in the sedum jelly (0.023-1.031 mg/100g dry weight). Furthermore, magnesium and potassium levels were highter in the sedum extract groups. There were significant differences (p<0.05) in greenness (a value) and yellowness (b balue) between the control and the sedum extract groups. However, significant differences between the 2% and 3% sedum extract groups were not detected. As sedum extract concentration increased, the pH level of soft jellies (solid state) decreased. Therefore, hardness and gumminess were decreased significantly. These results are in agreement with the sensory evaluation. According to sensory tests, the values for palatability, appearance, and color in the 2% sedum extract group were higher than those of the 0.5-1% and 3% sedum extract groups.
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KEYWORD
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sedum sarmentosum, stonecrop (dolnamul), jelly, physicochemical property, sensory evaluation
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