Quality and Antioxidant Properties of the Jellyaccording to Different Addition Ratios ofIndian Spinach Fruit Juice Solution

문정희,; 홍기운,; 강병남,; 박기봉,

doi:10.20878/cshr.2016.22.5.008008008

culinarysciencehospitalityresearch

2016

DOI: 10.20878/cshr.2016.22.5.008008008

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Quality and Antioxidant Properties of the Jellyaccording to Different Addition Ratios ofIndian Spinach Fruit Juice Solution

문정희 문정희¹,

홍기운 홍기운²,

강병남 강병남³

et al.

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Cited by 3 publications

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Quality characteristics and antioxidant activities of jelly containing honeyberry powder

Lee¹,

Chung²

2020

Korean J. Food Preserv.

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Honeyberry jelly was prepared by adding different amounts of honeyberry powder (0, 3, 6, and 9 g) to 15 g gelatin, 30 g sugar, 40 g oligosaccharide, and 400 mL of water. The quality characteristics, total polyphenol content, and antioxidant activities of the resulting jelly were investigated. The pH value of the jelly decreased with increasing honeyberry powder content. The sweetness of the groups containing honeyberry powder was higher than that of the control group. The L value of the jelly decreased, while the a value increased with increasing honeyberry powder content. Texture analysis showed that the incorporation of honeyberry powder into the jelly decreased its hardness, chewiness, and brittleness. The total polyphenol content of the control group was 5.02 mg GAE/100 g and honeyberry powder added groups ranged from 9.26 to 33.93 mg GAE/100 g, with the value increasing proportionally to the honeyberry powder content. The antioxidant activity of the jelly measured by DPPH radical scavenging activity and ABTS radical scavenging activity, and reducing power was found to increase with increasing honeyberry powder concentration. In a consumer acceptance test, no significant differences were observed between the smell, taste, texture and overall acceptability of the control group and the honeyberry powder containing groups. In conclusion, it is suggested that honeyberry powder may be a useful ingredient for improving antioxidant activity of jelly without affecting its sensory potential.

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Quality characteristics and antioxidant activities of jelly containing honeyberry powder

Lee¹,

Chung²

2020

Korean J. Food Preserv.

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Quality Characteristics of Immature Citrus unshiu Juice Jelly

Cha

Chun

2021

JKFN

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This study investigated the effect of supplementation with immature Citrus unshiu juice (ICJ) on jelly quality characteristics. According to the amount of ICJ added, the ICJ jelly samples were divided into five groups, to determine differences in physicochemical properties: ICJ-0, ICJ-15, ICJ-30, ICJ-45, and ICJ-60 (immature Citrus unshiu jelly with 0, 15, 30, 45, and 60% ICJ, respectively). Konjac and κ-carrageenan were used as gelling agents, and all groups were gelled, regardless of the ICJ amount. Hunter b (yellowness) value of the jelly was increased with increasing ICJ supplementation, whereas the L (lightness) and a (redness) values were observed to decrease. Moreover, increasing amounts of ICJ resulted in increased levels of total phenolic content and total titratable acidity of the jelly, whereas the pH, moisture, and water activity (Aw) of the jelly were observed to decrease. The water holding capacity showed no significant difference among the groups (P>0.05). Texture properties for hardness and gumminess were significantly higher in the ICJ jellies (treatment group) than in the control (P<0.05). Depending on the ICJ amount, sensory properties of appearance, color, and taste of ICJ jelly were significantly different (P<0.05), but differences in texture and overall acceptability were not significant (P>0.05). Our results confirm that jelly prepared with 45% ICJ supplementation has the highest acceptability. Thus, we conclude that 45% ICJ is the optimal requirement for the preparation of high-quality jelly.

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Antioxidative Activity and Quality Characteristics of Yanggaeng with the addition of Molokhia (Corchorus olitorius L.) Powder

Jeong,

Han,

Kim

et al. 2023

kjcls

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Quality and Antioxidant Properties of the Jellyaccording to Different Addition Ratios ofIndian Spinach Fruit Juice Solution

Cited by 3 publications

References 1 publication

Quality characteristics and antioxidant activities of jelly containing honeyberry powder

Quality characteristics and antioxidant activities of jelly containing honeyberry powder

Quality Characteristics of Immature Citrus unshiu Juice Jelly

Antioxidative Activity and Quality Characteristics of Yanggaeng with the addition of Molokhia (Corchorus olitorius L.) Powder

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