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KMID : 1011620150310040456
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Korean Journal of Food and Cookey Science
2015 Volume.31 No. 4 p.456 ~ p.464
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Quality Characteristics of Jelly Added with Aronia (Aronia melancocarpa) Juices
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주신윤:Joo Sin-Youn
류혜숙:Ryu Hye-Sook/최해연:Choi Hae-Yeon
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Abstract
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This study was carried out to investigate quality characteristics of jelly added with aronia juices. Aronia juices were incorporated into jelly at 0%, 10%, 20%, 30%, 40% and 50%. The total phenolic content, anthocyanin content and DPPH free radical scavenging activity of jelly increased with each increase of aronia juice contents (p<0.05). The moisture content and pH of jelly decreased, but soluble soild contents and the total acidity of the jelly increased significantly with each increased level of aronia juices (p<0.05). As the content of aronia juices increased, L values decreased while a and b value increased (p<0.05). Texture analysis showed that the mechanical properties of the jelly decreased with increased level of aronia juices. Consumer acceptability showed that aronia juices groups of 30% and 40% scored higher in terms of overall preference, color, and flavor compared to the other groups (p<0.05). Characteristic intensity rating of aronia jelly showed that as more aronia juices was added, it began to intensify its purple color as well as its sour taste (p<0.05). Judging from the results, it can be concluded that the addition of aronia juices to jelly in processing can enhance the preference, antioxidant compounds, and DPPH free radical scavenging activity of the jelly.
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KEYWORD
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jelly, aronia, anthocyanin, quality characteristics
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