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KMID : 1134820150440030393
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 3 p.393 ~ p.400
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Antioxidant Activities and Quality Characteristics of Jelly Added with Saengmaegsan Concentrate
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Kim Hyun-Jeong
Hong Seul-Kee
Min A-Young
Shin Suk-Kyung
Shim Eun-Kyung
Yoon Jun-Hwa
Kim Mee-Ree
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Abstract
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In this study, antioxidant activities and quality characteristics of gelatin jelly prepared with different amounts (0, 25, 50, and 75%) of saengmaegsan concentrate (SC) were investigated. As the concentration of SC increased, the pH level of SC-added jelly decreased while acidity increased. Hunter a (redness) value of jelly increased as the amount of SC increased, whereas L (lightness) and b (yellowness) values decreased. Texture properties for springiness and resilience were higher in the SC-added groups compared to those of control. Moreover, antioxidant activities such as DPPH radical and hydroxyl radical scavenging activities increased according to increase of SC amount. Total phenol content was the highest in 75% SC-added jelly. Regarding overall preference of sensory properties, 50% SC-added jelly showed the highest scores among all treatments. From these results, the optimal amount of SC was 50% for preparation of high quality jelly.
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KEYWORD
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saengmaegsan, jelly, antioxidant activity, quality characteristics
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