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KMID : 0665220200330010049
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Korean Journal of Food and Nutrition
2020 Volume.33 No. 1 p.49 ~ p.57
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Quality Characteristics of Jelly with Rhubarb (Rheum rhaponticum) Stem Juice
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Ha Mun-Suk
Kim Ji-Hyun
Lee Young-Ju
Chun Soon-Sil
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Abstract
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The aim of this study was to investigate the antioxidant activities and quality characteristics of jelly added with 0%, 8%, 16%, 24%, and 32% rhubarb stem juice (RSJ). The moisture content and water activity of jelly samples increased significantly with increasing content of RSJ. The pH was highest in control samples; and the more the amount of RSJ added, the lower. Hunter color value of the jelly showed that L was highest in control samples, but it was not significant in RSJ-added samples. The A value was increased significantly with the addition of RSJ. Hardness, gumminess, and chewiness was highest in samples with 0~8% RSJ, and it decreased by increasing RSJ addition. DPPH radical scavenging activity results showed 60% activity in samples with 32% RSJ. ABTS radical scavenging activity was lowest in control samples and samples with 8~32% RSJ showed 70~80% activity, but it was not significant in samples with 8~32% RSJ. The total polyphenol was increased respectively with increasing levels of RSJ. In terms of consumer acceptance, overall acceptability did not show any significant difference among samples, and the color showed the highest value in samples with 32% RSJ and the lowest value in samples with 8% RSJ. Key words: rhubarb, jelly, texture, antioxidant activity, consumer acceptance
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KEYWORD
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rhubarb, jelly, texture, antioxidant activity, consumer acceptance
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