Quality Characteristics and Antioxidant Activity of Brewed Daejak Jelly

Guon, Tae Eun; Jeong, Ji Seung; Chung, Ha Sook

doi:10.29225/jkts.2020.26.2.52

Korea Tea Soc

2020

DOI: 10.29225/jkts.2020.26.2.52

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Quality Characteristics and Antioxidant Activity of Brewed Daejak Jelly

Tae Eun Guon¹,

Ji Seung Jeong²,

Ha Sook Chung³

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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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Quality Characteristics of Immature Citrus unshiu Juice Jelly

Cha

Chun

2021

JKFN

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Quality Characteristics and Antioxidant Properties of Jelly Supplement with Sea Buckthorn (Hippophae rhamnoids L.) Fruit Powder

Kwon

Sim

2022

JKFN

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In this study, we evaluated the quality and antioxidant activity of jelly prepared with varying concentrations of sea buckthorn (Hippophae rhamnoides L.) fruit (SBF) powder. The concentrations, 0%, 8%, 16%, 24%, and 32%, were tested in order to increase industrial value by improving the physiological activity of the SBF powder, thus increasing its potential as a new food resource. As the concentration of SBF powder increased, the moisture content and pH of the jelly decreased, while the sweetness increased. In the case of chromaticity, as the concentration of the SBF powder increased, the L value decreased, but the a and b values increased. The texture profile analysis showed that hardness, adhesiveness, and chewiness decreased with the increase in the percentage of SBF powder. The results of the sensory acceptance evaluation confirmed that the concentration of 16% was the most appealing in terms of appearance, flavor, taste, and texture. The quantitative descriptive analysis of the jelly revealed that the SBF powder caused an increase in its orange color, fruit flavor, sweetness, and sourness. The antioxidant activity of the jelly increased with the addition of the SBF powder. The combined results suggest that adding SBF powder at a concentration of 16% can result in a jelly that is preferred in terms of taste and quality while being nutritious and possessing the antioxidant characteristics of the constituent fruit.

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Quality Characteristics and Antioxidant Activity of Brewed Daejak Jelly

Cited by 2 publications

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Quality Characteristics of Immature Citrus unshiu Juice Jelly

Quality Characteristics of Immature Citrus unshiu Juice Jelly

Quality Characteristics and Antioxidant Properties of Jelly Supplement with Sea Buckthorn (Hippophae rhamnoids L.) Fruit Powder

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