Development of Jelly Fortified with Lactic Acid Fermented Prickly Pear Extract

손민정,; 황기,; 이삼빈,

doi:10.3746/jkfn.2005.34.3.408

Journal of the Korean Society of Food Science and Nutrition

2005

DOI: 10.3746/jkfn.2005.34.3.408

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Development of Jelly Fortified with Lactic Acid Fermented Prickly Pear Extract

손민정 손민정¹,

황기 황기²,

이삼빈 이삼빈³

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Cited by 11 publications

References 8 publications

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Quality and textural properties of jelly prepared with different gelling agents

Kim¹,

Kim²,

Youn³

2020

Korean J. Food Preserv.

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This study investigated the quality and textural properties of jelly produced using different gelling agents (gelatin; jelly prepared with 3.5% gelatin, carrageenan: jelly prepared with 1.5% carrageenan, konjac: jelly prepared with 2% konjac, agar: jelly prepared with 2.5% agar, w/w). The pH was lowest in gelatin, and the soluble solid contents of the jellies were not affected by the gelling agents. The L and a color values were highest in konjac, and the b value was highest in gelatin. In terms of texture properties, the hardness decreased in the order agar > konjac > carrageenan > gelatin. The springiness and cohesiveness were highest in gelatin, and the chewiness was highest in konjac. The jelly prepared with gelatin had the highest melting down rate among the jellies. The transparency was lowest in the agar sol state, and greatest in the gelatin sol state. Syneresis tended to decrease in all the gelling agents over time. The melting and gelling temperatures were the lowest in gelatin, which was unstable toward heat, whereas agar showed the highest temperatures and was thus stable toward heat. The results of this study could be useful not only in the production of gelled foods, but also in the selection of gelling agents suitable for various processing purposes and consumer targets as alternative materials for improving physical properties.

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Quality and textural properties of jelly prepared with different gelling agents

Kim¹,

Kim²,

Youn³

2020

Korean J. Food Preserv.

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Physicochemical properties of novel jelly produced by adding Platycodon grandiflorum concentrates

Kim¹,

Youn²

2022

Korean J. Food Preserv.

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We evaluated the physicochemical properties of Platycodon grandiflorums jelly prepared six different concentrate levels to develop the jelly with improved functionality. As the Platycodon grandiflorums concentrate content increased, the moisture content and pH tended to decrease, and soluble solids tended to increase, but no significant variation existed. The L value decreased as the concentration of Platycodon grandiflorums content increased. Conversely, the a and b values tended to increase. Texture profile of the jelly revealed, the strength and hardness increased, but the elasticity and cohesiveness decreased as the content of the Platycodon grandiflorums concentrate increased. The melting rate was lowest in the control jelly, and there was no significant difference in the melting rates between the jelly supplemented with different concentrate levels. The melting temperature was the highest in PG10, and the gelling temperature did not vary significantly among the different added Platycodon grandiflorums concentrate levels. The crude saponin content increased as the concentrate content increased. The ABTS and the DPPH radical scavenging ability both tended to increase as the content increased. Therefore, the jelly preparation improved in functionality by adding Platycodon grandiflorums concentrate, with providing improved textural characteristics and high antioxidant properties.

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Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method

Lee

Jung

et al. 2023

Foods

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In this study, jelly was prepared using saccharified sweet potatoes without sugar, and its quality characteristics were compared according to the sweet potato cultivar. Three sweet potato varieties, namely Juwhangmi (orange color), Sinjami (purple color), and Daeyumi (yellow flesh color), were used. The total free sugar and glucose contents of the hydrolysate were found to increase during the enzyme treatment. However, no differences in the moisture, total soluble solids, or textural properties were found among the sweet potato cultivars. Sinjami had high total polyphenol and flavonoid contents of 446.14 mg GAE/100 g and 243.59 mg CE/100 g, respectively, and it had the highest antioxidant activity among the cultivars. Based on the sensory evaluation, an overall preference appeared in the order of Daeyumi, Sinjami, and Juwhangmi cultivars. This result shows that jelly can be manufactured by saccharifying sweet potatoes, and it was confirmed that the characteristics of raw sweet potatoes had a great influence on the quality characteristics of the jelly. Further, the characteristics of raw sweet potatoes had a remarkable influence on the quality characteristics of the jelly.

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Development of Jelly Fortified with Lactic Acid Fermented Prickly Pear Extract

Cited by 11 publications

References 8 publications

Quality and textural properties of jelly prepared with different gelling agents

Quality and textural properties of jelly prepared with different gelling agents

Physicochemical properties of novel jelly produced by adding Platycodon grandiflorum concentrates

Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method

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