|
KMID : 1134820150440071100
|
|
Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 7 p.1100 ~ p.1103
|
|
|
Quality and Antioxidant Properties of Gelatin Jelly Incorporated with Cranberry Concentrate
|
|
Lee Jun-Ho
Ji Yeo-Jin
|
|
|
Abstract
|
|
|
|
The feasibility of incorporating cranberry concentrate (CC) as a value-added food ingredient in convenient food products was investigated using a model system of gelatin jelly. The pH, hardness, and lightness decreased while soluble solids content and redness increased significantly with increasing levels of CC added (P<0.05). In addition, 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities increased significantly (P<0.05), and they were well correlated. Consumer acceptance test indicated that addition of CC to 6% had a favorable effect on consumer preferences for most attributes. Based on overall observations, jelly with 6% CC is recommended for taking advantage of functional properties of CC without sacrificing consumer acceptability.
|
|
|
KEYWORD
|
|
|
gelatin jelly, cranberry concentrate, quality, antioxidant properties, consumer acceptance
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|