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KMID : 1011620100260060866
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 6 p.866 ~ p.871
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Antioxidant Activities and Quality Characteristics of Black Garlic Jam Containing Maltitol Substituted for Sucrose
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김민지:Kim Min-Ji
김민희:Kim Min-Hee/김효진:Kim Hyo-Jin/이지연:Lee Ji-Yeon/김혜란:Kim Hye-Ran/유보람:You Bo-Ram/양기현:Yang Ki-Hyun/김미리:Kim Mee-Ree
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Abstract
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The antioxidant activities and quality characteristics of jams containing maltitol substituted for sucrose(sucrose, maltitol syrup(MT), and MTS(sucrose 50%+MT 50%)) were evaluated. The endpoint of jam preparation was determined to be 64 °Brix. The pH was the highest in MTS among all treatments. The reducing sugar content and viscosity were the highest in MT, and second highest in MTS. Lightness(L value) of Hunter color system was the highest in MT, whereas yellowness(b value) was the highest in MTS. Hardness and cohesiveness of textural properties were the highest in MT. Antioxidant activities were the highest in MT, which also had the lowest IC50 values(49.63 mg/g for DPPH and 27.24 mg/g for hydroxyl radical scavenging activity). Total phenol content was highest in MT among all treatments. Flavor and overall acceptance scores of MTS were the highest among all treatments. Based on these results, it was suggested that half-substitution of sucrose with maltitol is the most appropriate for attaining favorable physicochemical and antioxidative properties during black garlic jam preparation.
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KEYWORD
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black garlic, jam, maltitol, antioxidant
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