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KMID : 0380620130450010047
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 1 p.47 ~ p.52
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Quality and Antioxidant Properties of Jelly Incorporated with Purple Sweet Potato Concentrate
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Choi Eun-Jin
Lee Jun-Ho
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Abstract
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The feasibility of incorporating purple sweet potato concentrate (PSPC) as a value-added food ingredient in
convenient food products, using a model system of jelly, was investigated. The pH and soluble solids content gradually
increased with the increasing levels of PSPC added (p<0.05). The moisture content ranged from 82.03-83.82%. Lightness
decreased, whereas redness and yellowness increased significantly with the higher amount of PSPC in the formulation
(p<0.05). Turbidity and hardness also increased significantly (p<0.05). Total polyphenol content and DPPH radical
scavenging activity increased significantly with the addition of PSPC (p<0.05). The consumer acceptance test indicated that
the addition of PSPC had a favorable effect on consumer acceptances in all attributes. The jelly with 2% PSPC is
recommended (with respect to the overall acceptance score) for taking advantage of the functional properties of PSPC
without sacrificing consumer acceptability.
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KEYWORD
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jelly, purple sweet potato concentrate, quality, antioxidant properties, consumer acceptance
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