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KMID : 0665420120270060730
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Korean Journal of Food Culture
2012 Volume.27 No. 6 p.730 ~ p.736
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Quality Characteristics of Jelly Prepared with Purple Sweet Potato Powder
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Park Eo-Jin
Park Geum-Soon
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Abstract
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This study was performed to investigate the qualities of jelly supplemented with purple sweet potato (C:0 g, P1:1 g, P3:3
g, P5:5 g, P7:7 g). The pH decreased (acidity increased) with the addition of purple sweet potato powder (p<0.01). The
sugar content of the jelly also significantly increased when purple sweet potato was added. The DPPH radical scavenging
activities of jelly increased as the addition of purple sweet potato increased. As the content of purple sweet potato increased, the L and b values decreased and the “a value” increased. In terms of textural characteristics, the addition of purple sweet potato increased hardness and springiness, while it decreased the cohesiveness. The results of the sensory evaluation showed that the appearance, flavor, taste, texture, and overall acceptability gave the highest score for jelly containing 5 g of purple sweet potato (P5).
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KEYWORD
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Purple potato powder, jelly, quality characteristics
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