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Quality and Antioxidant Activity Characteristics of Blueberry-pyun with Different Amounts of Blueberry Juice
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 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;
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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.
blueberry-pyun;blueberry juice;quality characteristics;antioxidant activity;DPPH radical scavenging activity;
 Cited by
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