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KMID : 1011620120280060797
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Korean Journal of Food and Cookey Science
2012 Volume.28 No. 6 p.797 ~ p.804
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Quality Characteristics of Jelly Added with Mulberry Juice
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문혜경:Moon Hye-Kyung
이수원:Lee Soo-Won/문재남:Moon Jae-Nam/윤세진:Yoon Se-Jin/이슬:Lee Seul/김귀영:Kim Gwi-Young
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Abstract
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The purpose of this study is to investigate the effect of mulberry juice on the quality characteristics of mulberry jelly. Samples of mulberry jelly were divided into four groups by adding different mulberry juice. The four groups were divided into MJ-0 (mulberry jelly without mulberry juice), MJ-30 (mulberry jelly with 30% mulberry juice), MJ-50 (mulberry jelly with 50% mulberry juice) and MJ-70 sample (mulberry jelly with 70% mulberry juice). The moisture content in all MJ samples decreased with an increase in the addition of mulberry juice. The highest crude ash content, brix and pH in MJ-70 sample were 0.66%, 25.00°Brix and 4.84, respectively. No significant crude fiber changes were observed in all MJ samples. In the case of Hunter’s value, ‘L’ values in all MJ samples decreased with an increase in the addition of mulberry juice. Turbidity, brown degree, total phenolic content, DPPH radical scavenging activity and content increased with an increase in mulberry juice. Levels of Ca, K, Na, and Mg contents in all samples were higher than those of the other minerals. Texture in all MJ samples on the whole decreased with an increase in mulberry juice added. However, no significant texture charges were observed in all samples. The highest scores for the overall acceptance (4.52) were found in the MJ sample with 50% mulberry juice.
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KEYWORD
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Jelly, mulberry, mulberry juice, quality characteristics, texture
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