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KMID : 1024420210250010024
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Food Engineering Progress
2021 Volume.25 No. 1 p.24 ~ p.33
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Physicochemical and Texture Properties of Commercial Stick-Type Jelly
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Yi Hye-Yoon
Kang Sun
Chun Ji-Yeon
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Abstract
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This study compared and analyzed the quality characteristics and antioxidant activity of the commercial stick-type jelly of pomegranate (P1-P3), green apple (G1-G3), and red ginseng (R1-R3). The pomegranate group's pH showed a relatively low range (3.38-3.61), and the red ginseng group showed a relatively high range (4.14-4.96). The total acidity of commercial stick-type jelly was in the range of 0.31-4.60, and this value satisfied the total acidity standard of candy prescribed in the Ministry of Food and Drug Safety. Water content in the commercial stick-type jelly was lowest in P1 (45.99%) and highest in R3 (83.16%). The pomegranate group was significantly higher than the other samples for sugar content and turbidity (p<0.05). Fracturability was measured only in G2 and G3 with significantly lower hardness values (p<0.05), while the pomegranate group showed significantly higher values for hardness, adhesiveness, cohesiveness, gumminess, and chewiness compared to other samples (p<0.05). In DPPH free radical scavenging activity and total phenolic content results, the pomegranate group tended to have a high value, especially P3, which showed significantly the highest DPPH free radical scavenging activity (p<0.05). These results show that various commercial stick-type jelly products have different characteristics according to such factors like raw material and manufacturer.
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KEYWORD
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commercial jelly, stick-type, gel food, texture, health functional food
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