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KMID : 0665220210340060612
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Korean Journal of Food and Nutrition
2021 Volume.34 No. 6 p.612 ~ p.620
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Physicochemical Quality Change of Enzyme-Treated Centella asiatica and Preparation of Jam using Enzyme-Treated Centella asiatica
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Lee Kyung-Haeng
Joo Ga-Young
Kim Chae-Young
Han Ki-Jung
Jang Da-Bin
Yun Ji-Hye
Yu Kwang-Won
Bae Yun-Jung
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Abstract
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To increase the utilization of Centella asiatica (CA), enzymes such as cellulase and pectinase were added and the physicochemical properties of the treated CA were analyzed. In addition, apple-CA jam was prepared using the enzyme-treated CA, which had the best antioxidant properties, and the physicochemical and sensory qualities of the jam were measured. There was a high content of ascorbic acid, polyphenols, flavonoids, reducing sugar, amino acid, minerals and DPPH radical scavenging activity in the enzyme-treated group. The antioxidant component and activity in the jam prepared by adding enzyme-treated CA increased with an increase in the amount of enzyme-treated CA. In the soluble solids, the higher the amount of enzyme-treated CA, the higher the value, but there was no significant difference in pH. The sensory evaluation of the jam, in particular the taste, showed that the highest preference was observed when the enzyme-treated CA was added in the range of 5.0~6.7%, and the control group showed the lowest preference. There was no significant difference in flavor and spreadability among the treatment groups, however, the control group showed the highest color preference. In the overall acceptability, when 5.0% of enzyme-treated CA was added, the highest acceptability was shown.
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KEYWORD
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Centella asiatica, enzyme treatment, physicochemical properties, jam, sensory property
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