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KMID : 1024420140180010065
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Food Engineering Progress
2014 Volume.18 No. 1 p.65 ~ p.69
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Quality and Antioxidant Property of Gelatin Jelly Incorporated with Jujube Concentrate
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Choi Ji-Eun
Lee Jun-Ho
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Abstract
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The feasibility of incorporating jujube concentrate (JC) as a value-added food ingredient in convenience food prod-ucts was investigated using a model system of gelatin jelly. With an increasing level of JC added, the pH, moisturecontent, and lightness gradually decreased while the soluble solids content increased (p<0.05). Hardness and totalpolyphenol content also increased significantly with a higher amount of JC in the formulation (p<0.05). A con-sumer acceptance test indicated that the addition of JC had a favorable effect on consumer preferences in allattributes. Jelly with 20% JC is recommended (with respect to the overall preference score) for taking advantage ofthe functional properties of JC without sacrificing consumer acceptability.
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KEYWORD
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gelatin jelly, jujube concentrate, quality, total polyphenol, consumer acceptance
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