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KMID : 1134820190480090967
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 9 p.967 ~ p.976
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Physicochemical Properties and Antioxidant Activities of Allulose Konjac Jelly Added with Enteromorpha prolifera
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Kim Da-Hee
Kim Su-Jin
Kim Mee-Ree
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Abstract
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This study examined the physicochemical properties and antioxidant activities of konjac jelly containing different amounts of Enteromorpha prolifera (green laver) powder (0, 0.5, 1.5 or 2.5%). The moisture contents of the jelly samples in the range of 67∼74% decreased with the addition of E. prolifera powder. The sugar content (°Brix) and reducing sugar content (%) decreased when more E. prolifera powder was added. The pH increased with increasing amount of E. prolifera powder. On the Hunter color system, the L (lightness) Hunter color values decreased with increasing amount of E. prolifera powder, whereas the a (redness) and b (yellowness) values increased. The textural properties by texture analyser showed that the hardness, gumminess and chewiness decreased with the addition of E. prolifera powder. The c-phycocyanin and allophycocyanin content increased with increasing E. prolifera powder. The chlorophyll a and chlorophyll b contents increased with increasing E. prolifera powder content. The antioxidant activities, including flavonoid, total phenols, 2,2-diphenyl-1-picrylhydrazyl radical scavenging, and hydroxyl radical scavenging activities increased with increasing amount of E. prolifera powder. In the sensory test, the score of the overall preference was highest in the 1.5% E. prolifera powder konjac jelly. In conclusion, the E. prolifera powder was suitable for good qualities in terms of both the physicochemical and antioxidative activities.
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KEYWORD
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Enteromorpha prolifera, allulose, konjac jelly, physicochemical properties, antioxidant activities
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