Quality and antioxidant properties of jelly supplemented with apricot juice concentrate

Abstract

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