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KMID : 0665420130280030293
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Korean Journal of Food Culture
2013 Volume.28 No. 3 p.293 ~ p.302
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Browning Prevention of Black Carrot Extract and the Quality Characteristics of Jelly Supplemented with Black Carrot Extract
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Nho Hyun-Jung
Jang Soo-Yeon
Park Jae-Jung
Yun Ho-Sik
Park Sun-Min
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Abstract
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We investigated treatments for the browning prevention of black carrot extracts and determined the characteristics and
qualities of jelly supplemented with black carrot extract. Ascorbic acid, citric acid, and NaCl were added to black carrot
extract and changes in color, texture, and anthocyanin content were evaluated. Changes were also determined and a
sensory evaluation was performed for jelly supplemented with black carrot extract. The addition of 0.15 and 0.20% ascorbic
acid prevented the browning of black carrot extracts and decreased anthocyanin content during the storage period.
However, citric acid did not have a preventative effect, despite decreasing the pH below 5.0. Similar to results on the extract, 0.15% ascorbic acid maintained a reddish-violet color in jelly supplemented with black carrot extract by lowering browning during the storage period. Jelly supplemented with 0.15% ascorbic acid had an increased elasticity, gumminess, and chewiness, but jelly supplemented with 0.15% ascorbic acid+0.05% NaCl had a lowered hardness compared with the
control during the storage period. In a sensory evaluation, the overall preference, in descending order, was: 0.15% ascorbic acid+0.05% NaCl > 0.15% ascorbic acid > control. In conclusion, 0.15~0.20% ascorbic acid prevented the browning of black carrot extract and inhibited a decrease in anthocyanin content. Jelly supplemented with black carrot extract and 0.15% ascorbic acid+0.05% NaCl were optimal for producing a soft jelly texture.
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KEYWORD
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Black carrot, anthocyanin, browning, jelly, ascorbic acid
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