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KMID : 1024420220260030168
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Food Engineering Progress
2022 Volume.26 No. 3 p.168 ~ p.176
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A Study on the Quality Characteristics and Antioxidant Activities of Fruit and Vegetable Jellies Mixed with Boswellia
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Jung Yen-Hee
Ahn Sun-Choung
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Abstract
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This study examined the quality characteristics and antioxidant properties of fruit and vegetable jellies mixed with Boswellia. Jellies were prepared with 0, 2, 4, 6, and 8% Boswellia, sugar and konjac. As a result, the pH of Boswellia jellies decreased to 5.19, 5.05, 4.94, and 4.84, respectively (p<0.001). Their L-value, a-value, b-value, and hardness increased significantly with increasing levels of added Boswellia (p<0.001), while individual phenolic compounds increased significantly with increasing levels of added Boswellia. Free sugars and organic acid contents had the highest bw10. The total phenolic compounds had the highest BW5 (112.9 mg TAE/g), BW10 (99.41 mg TAE/ g), and while the ABTS activities showed higher values than the control group. Overall, Boswellia can be used to produce high-quality jelly, which is expected to help develop excellent functional jelly products.
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KEYWORD
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Boswellia, quality characteristics, antioxidant properties, total phenol, DPPH free radical scavenging activity
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