|
KMID : 0380620210530030231
|
|
Korean Journal of Food Science and Technology
2021 Volume.53 No. 3 p.231 ~ p.238
|
|
|
Quality characteristics of cup jelly based on amounts of aronia juice
|
|
Paeng Hwi-Jin
Koh Eun-Mi
|
|
|
Abstract
|
|
|
|
This study investigated the effects of different amounts of aronia juice (0, 4, 8, 12, 16, and 20%) on astringency perception and quality characteristics of cup jelly. With increasing aronia juice content, soluble solid content, redness, yellowness, total acidity, antioxidant components, and antioxidant activities increased, whereas lightness, pH, and gel strength decreased. Regarding sensory evaluation, with 12% or more added aronia juice, purpleness and sourness increased, whereas hardness and cohesiveness decreased in the jelly samples. Cup jelly with 16% aronia juice content had the highest overall acceptability score. These results indicate that aronia can be used as a good source of anthocyanins when developing functional jelly products.
|
|
|
KEYWORD
|
|
|
aronia juice, cup jelly, astringency, quality characteristics, acceptability
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|