Quality and Antioxidant Properties of Gelatin Jelly Incorporated with Cranberry Concentrate

이준호,; 지여진,

doi:10.3746/jkfn.2015.44.7.1100

Cited by 11 publications

(3 citation statements)

References 14 publications

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“…최근에는 전통적인 젤리 원료에 복분자, 버 찌, 참다래, 단호박, 감귤, 크랜베리 등과 같이 기능성 성분이 풍부 한 원료를 과즙 혹은 분말의 형태로 첨가하여 젤리를 제조하고 이 들의 품질 특성 및 기능성 탐색에 관한 연구가 보고되고 있다 (9)(10)(11)(12)(13)(14).…”

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Quality Characteristics of Jelly Containing Aronia (Aronia melanocarpa) Juice

황은선¹,

뉴안도티²

2015

Korean Journal of Food Science and Technology

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This study was conducted to investigate the quality characteristics and antioxidant activities of jelly prepared with different amounts of aronia juice. Aronia juice was incorporated into jelly at concentrations of 3, 6, and 9%, based on the total weight of water. While the total water content of the jelly in different groups was not significantly different, the sugar content significantly increased with increasing levels of aronia juice. In the chromaticity measurements, L* and b* values decreased, whereas the a* values increased with increasing levels of aronia juice in the jelly. Further, the hardness and chewiness of jelly increased with increasing amounts of aronia juice. On the other hand, resilience, cohesiveness, and gumminess of the jelly were nearly similar for the control and samples treated with aronia juice. The total polyphenols, flavonoids, and anthocyanin contents increased proportionally with increasing levels of aronia juice. In addition, the antioxidant activity measured in terms of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities of the jelly extracts were significantly higher for the samples containing aronia juice compared to the control and increased proportionally with increasing concentrations of aronia juice. In the sensory evaluation, the sample containing 6% aronia juice was perceived to have the best color, taste, texture, chewiness, flavor, and overall acceptance. These results suggest that aronia juice may be a useful ingredient in jelly for improving its quality as well as sensory and antioxidant potential.

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Quality Characteristics of Jelly Containing Aronia (Aronia melanocarpa) Juice

황은선¹,

뉴안도티²

2015

Korean Journal of Food Science and Technology

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“…Jelly food, which is easy to chew, is one of the types that is extensively used as a senior-friendly food [ 16 ], since it has the advantage of controlling texture and mixing with other food materials. Moreover, utilization of bioactive substances such as antioxidants have been studied to enhance the nutritional and functional properties of senior-friendly jelly foods [ 17 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

Quality Characteristics of Senior-Friendly Gelatin Gels Formulated with Hot Water Extract from Red Maple Leaf as a Novel Anthocyanin Source

Song

김

2021

Foods

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The objectives of this study were to evaluate antioxidant capacity of hot water extract from red maple leaf with different extraction times (experiment I) and to determine their impacts on color, free anthocyanin content, and hardness of gelatin gels (experiment II). In experiment I, hot water extraction time (30, 60, 120, 180, and 360 min at 60 °C) was fixed as a main effect. The different extraction times had no impacts on total polyphenol content and DPPH radical scavenging activity (p > 0.05). However, extraction time for 360 min could decrease anthocyanin content as well as ferric reducing antioxidant power (p < 0.05). In experiment II, 6%, 18%, and 30% gelatin gels were prepared without/with red maple leaf extract (1000 mg/L). The red maple leaf extract significantly increased redness, yellowness, and hardness, but decreased free anthocyanin content. Such impacts were obviously observed at high gelatin concentration. Thus, red maple leaf extract could be a novel anthocyanin source for improving antioxidant capacity and reddish color of gelatin gels. However, the addition amount of red maple leaf extract may be limited in the development of senior-friendly jelly food for soft texture in that it could increase the hardness of the gelatin gel.

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“…Although apricots are considered as one of the most promising functional foods due to the crucial constituents (such as dietary fiber, sorbitol, potassium, copper, and 한국식품저장유통학회지 제26권 제4호 (2019) 426 ginseng (17), Rehmannia radix (18), purple sweet potato (19), cranberry (20), and corn (13) concentrates have been successfully used in jelly manufacturing. Nevertheless, little information is available regarding the effects of AJC on the physicochemical and sensory properties of gummy jellies.…”

Section: Introduction 1)mentioning

confidence: 99%

Quality and antioxidant properties of jelly supplemented with apricot juice concentrate

Lee¹,

Kim²

2019

Korean Journal of Food Preservation

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phenolic compounds) which contribute to many aspects of human health (6), they are one of the least studied functional foods. Apricot juice, apricot juice concentrate (AJC), and apricot juice powder have been used limitedly in recent studies to improve the quality of muffins (2), cookies (6), tofu (7), suggidduk (8-10), and haengbyeong (11). The development of new types of food supplemented with AJC could be useful for consumers with health concerns. Gummy jellies are a widely consumed dessert or snack, and are popular with various age groups due to their texture and ease of cooking (12,13). Jellies are prepared with concentrated sugar solutions, gelling agents, and other minor ingredients (coloring, acid, and flavoring agents) (14). The raw material is first gelatinized by heating, mixing with acids, coloring, and flavoring, after which the molten product is formed in molds of different sizes and shapes (15). The market share of jelly products had dramatically increased from 68 billion Won in 2014 to 202 billion Won in 2020, which is likely due to new and unique products emerging in the market and appealing to 20-30-year old consumers (16). A review indicated that various concentrates, such as black

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Quality and Antioxidant Properties of Gelatin Jelly Incorporated with Cranberry Concentrate

Cited by 11 publications

References 14 publications

Quality Characteristics of Jelly Containing Aronia (Aronia melanocarpa) Juice

Quality Characteristics of Jelly Containing Aronia (Aronia melanocarpa) Juice

Quality Characteristics of Senior-Friendly Gelatin Gels Formulated with Hot Water Extract from Red Maple Leaf as a Novel Anthocyanin Source

Quality and antioxidant properties of jelly supplemented with apricot juice concentrate

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