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KMID : 1134820210500050476
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 5 p.476 ~ p.482
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Quality Characteristics and Antioxidant Activity of Stick Jelly Made with Different Amount of Tomato Juice
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Hwang Eun-Sun
Moon So-Jin
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Abstract
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The study examined the quality properties and antioxidant activities of stick jelly replaced with 0, 25, 50, and 100% tomato juice instead of water. The moisture content of the stick jelly was 88.58∼93.83%, which showed the highest moisture content in the jelly without the addition of tomato juice. The addition of tomato juice showed a tendency to decrease the moisture content compared to the control group. The crude fat and ash contents increased with increasing amount of tomato juice. The soluble solid content and hardness of jelly increased with increasing content of tomato juice added to the jelly, and the pH tended to decrease. Regarding the chromaticity, the L* value decreased with increasing level of tomato juice, and the a* value increased. The total polyphenol and total flavonoid contents increased with increasing levels of tomato juice. The antioxidant activity measured by the DPPH and ABTS radical scavenging activities and reducing powder were significantly higher than the control and increased with increasing amount of tomato juice. These results suggest that tomato juice can be applied to make jelly.
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KEYWORD
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tomato, stick jelly, quality characteristics, polyphenol, antioxidant activity
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