JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Quality and Antioxidant Activity Characteristics of Blueberry-pyun with Different Amounts of Blueberry Juice
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Quality and Antioxidant Activity Characteristics of Blueberry-pyun with Different Amounts of Blueberry Juice
Lee, Dong Su; Park, Jin Hee; Yoo, Seung Seok;
  PDF(new window)
 Abstract
In this study, we investigated the quality and antioxidant activity of blueberry-pyun (traditional Korean jelly using blueberry) according to different ratios of blueberry juice (100%, 80%, 60%, 40%, and 20%). Moisture and pH significantly decreased as the content of blueberry juice increased (p<0.05). As the amount of blueberry juice decreased, the lightness (L) decreased. At the same time, the redness (a) and yellowness (b) were significantly higher (p<0.05). DPPH radical scavenging activity and anthocyanin contents increased significantly when the amount of blueberry juice increased (p<0.05). In the texture profile analysis, hardness decreased as the content of blueberry juice increased. There were no significant differences in springiness. 20% blueberry juice showed the highest gumminess and chewiness. During sensory evaluation, 60% blueberry juice showed the highest in the appearance, color, sweetness and overall-acceptability. From these results, we conclude that blueberry-pyun made of 60% blueberry juice is the most desirable.
 Keywords
blueberry-pyun;blueberry juice;quality characteristics;antioxidant activity;DPPH radical scavenging activity;
 Language
Korean
 Cited by
 References
1.
Cho WJ, Song BS, Lee JY, Kim JK, Kim JH, Yoon YH, Choi JI, Kim GS, Lee JW. 2010. Composition analysis of various blueberries produced in Korea and manufacture of blueberry jam by response surface methodology. J Korean Soc Food Sci Nutr 39(2):319-323 crossref(new window)

2.
Chung HK, Chang YE, Song ES. 1997. Characteristics of calcium added grape jelly developed for children. Korean J Diet Culture 12(5):561-565

3.
Chung HK, Woo NRY. 2005. A bibliographical study of taditional fruit peserve. Korean J Food Culture 20(3):384-390

4.
Han JM, Chung HJ. 2013. Quality characteristics of Yanggaeng added with blueberry powder. Korean J Food Preserv 20(2): 265-271 crossref(new window)

5.
Han SK, Yang HS, Rho JO. 2006. A study on quality characteristics of Bokbunja-pyun added with rubi fruit juice. J East Asian Soc Diet Life 16(3):371-376

6.
Hwang CS, Park MR, Sin YJ. 1992. Examination into favorable taste of college students on food colors. Korean J Soc Food Sci 8(4):387-396

7.
Hwang SH, Ko SH. 2010. Quality characteristics of muffins containing domestic blueberry (V. corymbosum). J East Asian Soc Diet Life 20(5):727-734

8.
Jeollabuk-do Agricultural Research & Extention Services. 2009. Functional characteristics of fruit varieties of blueberries, breeding and cultivation technology research. Rural Development Administration. Suwon, Korea. pp 5-6

9.
Jeon MH, Lee WJ. 2011. Characteristics of blueberry added Makgeolli. J Korean Soc Food Sci Nutr 40(3):444-449 crossref(new window)

10.
Jeong CH, Choi SG, Heo HJ. 2008. Analysis of nutritional compositions and antioxidative activities of Korean commercial blueberry and raspberry. J Korean Soc Food Sci Nutr 37(11):1375-1381 crossref(new window)

11.
Jeong HS, Joo NM. 2003. Optimization of rheological properties for the processing of Omija-pyun (Omija jelly) by response surface methodology. Korean J Soc Food Sci 19(4):429-438

12.
Ji JR, Yoo SS. 2010. Quality characteristics of cookies with varied concentrations of blueberry powder. J East Asian Soc Diet Life 20(3):433-438

13.
Joo NM, Kim BR, Kim AJ. 2012. The optimization of jelly with blueberry juice using response surface methodology. Korean J Food Nutr 25(1):17-25 crossref(new window)

14.
Kang IH. 1997. Korean rice cake and cookies. MiraeN (aka Daehan). Seoul, Korea. p 347

15.
Kim AJ, Kim MW, Woo NRY, Kim MH, Lim YH. 2003. Quality characteristics of Oddi-pyun prepared with various levels of mulberry fruit extract. Korean J Food Cook Sci 19(6):708-714

16.
Kim BS, Jeong MR, Lee YE(2003) Quality characteristics of Muhwakwa-pyun with various starches. Korean J Food Cook Sci 19(6):783-793

17.
Kim EM, Lee HG. 2003. Development of lemon-pyun by the addition of various gelling agents. Korean J Food Cook Sci 19(6):772-776

18.
Kim EM. 2006. Sensory and mechanical characteristics of the lemon red ginseng-pyun prepared by different ratio of red ginseng. Korean J Food Cook Sci 22(2):105-110

19.
Kim HY, Kim MH, Yoo SM, Hwang YP, Park BR. 2012. A study on the starch gel added with blueberry. Proceedings of The Korean Society of Community Living Science. Naju, Korea. p 88

20.
Kim JY, Na JK. 2005. A study on sensitivity of food color. Korean J Food Nutr 18(4):385-394

21.
Kim KO, Kim SS, Seong NK, Lee YC. 2010. Sensory characteristics method and applications. Shinkwang. Seoul, Korea. pp 160-215

22.
Kim KS, Chae YK. 1998. Effects of the kinds of starch and sweetener on the quality characteristics of Kamgyul-pyon. Korean J Soc Food Sci 14(1):50-56

23.
Ko SH, Park JH, Yoo SS. 2008. Quality characteristics of Seockryu-pyun added pomegranate juice and pomegranate concentrate. Korean J Food Cook Sci 24(5):722-728

24.
Lee CH, Chae SG, Lee JG, Ko KH, Son HS. 1999. Food evaluation and quality management. Yurim. Seoul, Korea. pp 60-180

25.
Lee ES, Jeong YN, Moon YJ, Hong ST. 2014. Study on quality characteristics of pan bread containing blueberry fruit powder. J East Asian Soc Dietary Life 24(5):621-630

26.
Lee JY, Lee HG. 1994. Texture characteristics of Mokwapyun as affected by ingredients. Korean J Soc Food Sci 10(4):386-393

27.
Lee WG, Lee JA. 2012. Quality characteristics of yogurt dressing prepared with blueberry juice. Korean J Culin Res 18(4): 255-265

28.
Martineau LC, Couture A, Spoor D, Benhaddou AA, Harris C, Meddah B, Leduc C, Burt A, Vuong T, Le PM, Prentki M, Bennett SA, Arnason JT, Haddadd PS. 2006. Anti-diabetic properties of the Canadian lowbush blueberry Vaccinium angustifolium Ait. Phytomed 13(9):612-623 crossref(new window)

29.
Nam HW, Hyun YH, Pyun JW. 2004. A study on the optimum ratio of starch and dilution factors of Yuza extract in preparation of Yuza-pyun. J East Asian Soc Diet Life 14(16): 591-597

30.
Oh JA. 2008. Quality characteristics of blueberrydduk by difference ratio of ingredients. Master's thesis. Kyunghee University. Seoul, Korea. pp 38-42

31.
Park GS, Park CS, Park EJ. 1998. Effect of addition of mung bean starch and sugar on the textural and sensory properties of Dopyun. J Korean Soc Food Sci Nutr 27(5):897-902

32.
Parry J, Su L, Moore J, Cheng Z, Luther M, Rao JN, Wang JY, Yu LL. 2006. Chemical compositions antioxidant capacities, and antiproliferative activities of selected fruit seed flours. J Agric Food Chem 54(11):3773-3778 crossref(new window)

33.
Ryu JY, Lee HG. 1986. Texture characteristics of Angdo-pyun as affected by ingredients. Korean J Soc Food Sci 2(8):45-53

34.
Song ES, Chung HK, Kang MH. 1993. Effects of various gelling agents on textural properties of Omija-pyon. Korean J Diet Culture 8(3):289-293

35.
Song MS, Lee YC, Jo SS, Kim BC. 1989. Statistical data analysis using SAS. Freeacademy. Seoul, Korea. pp 60-85

36.
Su MS, Chien PJ. 2007. Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation. Food Chem 104(1): 182-187 crossref(new window)

37.
The Korean Society of Food Science and Nutrition. 2000. Handbook of food nutrition experiments. Hyoil. Seoul, Korea. pp 290-300

38.
Westwood MN. 1993. Temperate-zone pomology. Timber press. Portland, OR, USA. pp 100-101