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KMID : 1134820220510050476
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 5 p.476 ~ p.482
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Quality Characteristics and Antioxidant Activity of Jelly Containing Varying Amounts of Jerusalem Artichoke Extract
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Kim Hye-Sook
Hwang Eun-Sun
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Abstract
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The study was conducted to investigate the quality properties and antioxidant activities of jelly when its water was replaced by 0, 10, 20, and 30% Jerusalem artichoke extract. The moisture content of the jelly was 82.56∼79.93%, which was the highest when no Jerusalem artichoke extract was added. The addition of the extract displayed a tendency to reduce the moisture content compared to the control group. The ash and crude fat content increased with the increasing addition of the extract. The Jerusalem artichoke extract added to the jelly proportionately increased the sugar content, total acidity, and hardness of the jelly, and decreased its pH. The measurement of chromaticity showed that lightness and yellowness decreased and redness increased with increasing levels of the extract. The total polyphenol and total flavonoid content increased with the increasing levels of the extract. The antioxidant activity measured by DPPH and ABTS radical scavenging activity and reducing power were significantly higher than the control, and these proportionally increased as the amount of the extract increased. These results suggest that the addition of Jerusalem artichoke extract to jelly could improve its quality characteristics and antioxidant properties.
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KEYWORD
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Jerusalem artichoke, jelly, quality characteristics, antioxidant activity
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