|
KMID : 1011620150310060718
|
|
Korean Journal of Food and Cookey Science
2015 Volume.31 No. 6 p.718 ~ p.724
|
|
|
Quality and Antioxidant Activity Characteristics of Blueberry-pyun with Different Amounts of Blueberry Juice
|
|
이동수:Lee Dong-Su
박진희:Park Jin-Hee/유승석:Yoo Seung-Seok
|
|
|
Abstract
|
|
|
|
In this study, we investigated the quality and antioxidant activity of blueberry-pyun (traditional Korean jelly using blueberry) according to different ratios of blueberry juice (100%, 80%, 60%, 40%, and 20%). Moisture and pH significantly decreased as the content of blueberry juice increased (p<0.05). As the amount of blueberry juice decreased, the lightness (L) decreased. At the same time, the redness (a) and yellowness (b) were significantly higher (p<0.05). DPPH radical scavenging activity and anthocyanin contents increased significantly when the amount of blueberry juice increased (p<0.05). In the texture profile analysis, hardness decreased as the content of blueberry juice increased. There were no significant differences in springiness. 20% blueberry juice showed the highest gumminess and chewiness. During sensory evaluation, 60% blueberry juice showed the highest in the appearance, color, sweetness and overall-acceptability. From these results, we conclude that blueberry-pyun made of 60% blueberry juice is the most desirable.
|
|
|
KEYWORD
|
|
|
blueberry-pyun, blueberry juice, quality characteristics, antioxidant activity, DPPH radical scavenging activity
|
|
|
FullTexts / Linksout information
|
|
 
|
|
|
Listed journal information
|
|
|
|