Quality Characteristics of Aronia (Aronia melanocarpa) Juice added Yogurt Dressing

박기봉,; 문정희,; Kwon, Soon‐Yong

doi:10.20878/cshr.2015.21.6.017017017

culinarysciencehospitalityresearch

2015

DOI: 10.20878/cshr.2015.21.6.017017017

|View full text |Cite

Quality Characteristics of Aronia (Aronia melanocarpa) Juice added Yogurt Dressing

박기봉 박기봉¹,

문정희 문정희²,

Soon‐Yong Kwon³

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2018

2024

Publication Types

Select...

Article5

Relationship

Self Cite0

Independent5

Authors

Journals

Cited by 6 publications

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Physicochemical characteristics and consumer acceptance of puddings fortified with Cudrania tricuspidata and Aronia melanocarpa extracts

Lee¹,

Choi

2020

Food Science & Nutrition

View full text Add to dashboard Cite

The objectives of the study were to evaluate the physicochemical characteristics of puddings fortified with 0.01% mandarin melon berry (Cudrania tricuspidata) and 0%–1.0% aronia (Aronia melanocarpa) extracts and to assess the effects of the fortification on consumer acceptance. The soluble solid content of pudding significantly increased as aronia concentration increased, whereas pH levels significantly decreased in a similar concentration‐dependent manner. The texture profiles of hardness, cohesiveness, and chewiness increased significantly in the pudding fortified with 0.01% mandarin melon berry extract compared to those of the control pudding, and these profiles decreased with increasing aronia concentration. One hundred consumers evaluated ten puddings, both with and without acid treatments, in two sessions. Overall acceptance, taste acceptance, and texture acceptance showed no significant differences until 0.1% aronia concentration was reached. However, these differences decreased significantly in the pudding fortified with 0.5% and 1.0% aronia extract. The results demonstrate that the potential application of mandarin melon berry and aronia extract fortification in pudding products should be limited to 0.01% mandarin melon berry and 0.1% aronia concentrations.

show abstract

Physicochemical characteristics and consumer acceptance of puddings fortified with Cudrania tricuspidata and Aronia melanocarpa extracts

Lee¹,

Choi

2020

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

The quality characteristics of aronia by cultivation region

Jeon¹,

Choi²,

Jung³

et al. 2018

Korean Journal of Food Preservation

View full text Add to dashboard Cite

The aim of the present study was to investigate the quality characteristics of the aronia cultivar ‘Viking’ as affected by cultivation region. Aronia cultivated in 5 different regions (Danyang, Geochang, Gangjin, Gochang, and Ganghwa) was collected. pH, total acid, soluble solid, redness, total anthocyanin, total polyphenol, tannin, and organic acids were analyzed. Correlation analysis was also performed to determine the relationship between the quality characteristics of aronia and meteorological factors in each cultivation region. All variable assessed differed significantly among samples. pH ranged between 3.86-4.06. The highest pH was recorded in aronia cultivated in Gochang. Aronia grown in Ganghwa had the highest total acid, soluble solid, and total anthocyanin content and the highest redness. Malic acid, tartaric acid, and citric acid were detected in all aronia samples, with malic acid being the predominant organic acid in the aronia cultivars. Correlation analysis revealed pH and soluble solid content to have significant positive correlations with sunshine duration. However, redness showed a significant negative correlation with precipitation. Therefore, it can be confirmed that cultivation region play an important role in determining the quality characteristics of aronia ‘Viking’ from the results of this study.

show abstract

Quality characteristics and antioxidant activity of stick jelly prepared with aronia juice

Hwang¹,

Lee²

2022

Korean J. Food Preserv.

View full text Add to dashboard Cite

The study was conducted to investigate quality characteristics and antioxidant activities of stick jelly prepared using 0, 25, 50, and 100% aronia juice instead of water. The moisture content of stick jelly was 81.88 to 88.22%, with the highest moisture content in jelly without the addition of aronia juice. The addition of aronia juice tended to decrease the moisture content of stick jelly compared to the control group. The ash and crude fat contents of the jelly increased with an increasing aronia juice content. The sugar content, total acidity, and hardness of the jelly increased, while the pH tended to decrease, with and increased aronia juice content. Regarding chromaticity, L* and b* values decreased, and a* values increased with an increasing aronia juice content. The total polyphenol and total flavonoid contents increased with an increasing aronia juice content. The antioxidant activity, measured based on the DPPH and ABTS radical-scavenging activities, and reducing powder were significantly higher in jelly containing the aronia juice than those in the control, and proportionally increased with an increasing aronia juice content. Overall, these findings suggest that aronia juice can be used for stick jelly making.

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Quality Characteristics of Aronia (Aronia melanocarpa) Juice added Yogurt Dressing

Cited by 6 publications

References 9 publications

Physicochemical characteristics and consumer acceptance of puddings fortified with Cudrania tricuspidata and Aronia melanocarpa extracts

Physicochemical characteristics and consumer acceptance of puddings fortified with Cudrania tricuspidata and Aronia melanocarpa extracts

The quality characteristics of aronia by cultivation region

Quality characteristics and antioxidant activity of stick jelly prepared with aronia juice

Contact Info

Product

Resources

About