Quality and Antioxidant Properties of Jelly Incorporated with Purple Sweet Potato Concentrate

최은진,; 이준호,

doi:10.9721/kjfst.2013.45.1.47

Cited by 25 publications

(4 citation statements)

References 7 publications

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“…1). These results are in accordance with the findings reported for jellies supplemented with purple sweet potato concentrate (8). These results suggest that the color of jellies can be easily controlled based on the concentration of CC according to consumer and/or manufacturer preferences.…”

Section: Resultssupporting

confidence: 91%

Quality and antioxidant properties of jelly incorporated with corn concentrate

Ji¹,

Lee²

2018

Korean Journal of Food Preservation

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Gummy jellies are popular desserts or snacks and widely consumed by various age groups around the world. Consumers' new needs and desire for a healthy food have promoted supplementation of the functional food ingredient to snack foods. As corn concentrate (CC) possesses diverse functional activities, it may be beneficial to increase its consumption via supplementation into snack foods such as jelly. There has been a scarcity of reports on antioxidant potential of CC and how much level is enhanced which occurs upon making CC incorporated jellies. This prompted us to undertake the present investigation with the objective to evaluate the physical, sensory, and antioxidant characteristics of jellies containing various levels of CC (3%, 6%, 9%, and 12%). The pH level (6.98 to 6.45), moisture content (89.34 to 80.06%, w.b.), and lightness (L * ) (20.79 to 16.50) decreased significantly while total soluble solids (1.04 to 2.48 °Brix), hardness (3.47 to 5.57 N), redness (a * ) (-0.45 to 4.95), and yellowness (b * ) (4.76 to 7.70) increased significantly with increasing levels of added CC (p<0.05). In addition, 2,2-diphenyl-1-picrylhydrazyl (0.62 to 3.45%) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (0.22 to 1.88%) radical scavenging activities significantly increased (p<0.05), and they were well-correlated. Consumer acceptance test indicated that addition of 6% CC had a favorable effect on consumer preferences for most attributes. Based on our study, jelly with 6% CC is recommended for developing CC-added jellies with improved overall qualities without sacrificing consumer acceptability while taking advantage of the functional properties of CC.

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Section: Resultssupporting

confidence: 91%

Quality and antioxidant properties of jelly incorporated with corn concentrate

Ji¹,

Lee²

2018

Korean Journal of Food Preservation

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“…We found no specific trials for RE-enriched candies but other phenolic ingredients, including, guajava extract [46], menthe and chamomile extracts [13], and grape by-products or betanin encapsulated with nanoliposomes [6,8] showed antioxidant activities in candy matrixes. Similarly, the addition of corn concentrates at high doses (3-12 g/100 g) also enhanced the antioxidant activities in jelly candies [47], while corn fibre gum exhibited good antioxidant activity in concentration-dependent manner [48], which agrees with our results. Other ingredients have been reported as protecting antioxidants against heat in sugary products.…”

Section: Discussionsupporting

confidence: 91%

Assessment of Rosemary (Rosmarinus officinalis L.) Extract as Antioxidant in Jelly Candies Made with Fructan Fibres and Stevia

et al. 2020

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Enrichment with rosemary antioxidants is proposed as a possible strategy to obtain healthier jelly candies. Two aqueous rosemary extracts (RE) containing 73.9 (RE74) and 145.6 (RE146) mg polyphenols per g fresh weight were assessed as antioxidants in jelly candies based on fructooligosaccharides, inulin and stevia. Up to 15 phenolic acids, flavonoids and diterpenes were determined in the extracts, with rosmarinic acid as the main active compound. Sensory tolerance, physical properties, rosmarinic acid recovery, polyphenol content, and antioxidant capacity were determined in jelly candies. The threshold of sensory detection was established at 0.26 g RE146/kg of raw candy, below which rosemary off-flavours were avoided without altering pH, brix, texture, CIELab colour, and consumer acceptance. Adding 0.26 g RE146 per kg increased (p < 0.001) polyphenol content from 197 to 411 µg GAE/g and the antioxidant capacity from 1.77 to 4.14 μmol Trolox/g. Rosemary polyphenols resulted in being resistant to cooking, acted as secondary antioxidants and showed good interaction with the other jelly ingredients. Aqueous extracts from rosemary distillation by-products can be incorporated at acceptable levels to jelly candy formulations leading to higher oxidative stability and an increased content of dietary polyphenols.

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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 Jelly Incorporated with Purple Sweet Potato Concentrate

Cited by 25 publications

References 7 publications

Quality and antioxidant properties of jelly incorporated with corn concentrate

Quality and antioxidant properties of jelly incorporated with corn concentrate

Assessment of Rosemary (Rosmarinus officinalis L.) Extract as Antioxidant in Jelly Candies Made with Fructan Fibres and Stevia

Quality and antioxidant properties of jelly supplemented with apricot juice concentrate

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