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Quality characteristics and antioxidant activities of aronia jams added with apple
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  • Journal title : Korean Journal of Food Preservation
  • Volume 23, Issue 2,  2016, pp.180-187
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2016.23.2.180
 Title & Authors
Quality characteristics and antioxidant activities of aronia jams added with apple
Park, Seong-Hoon; Park, Jae-Ho; Noh, Jae-Gwan; Shin, Hyunman; Lee, Sung-Hee; Kim, Youngho; Eom, Hyun-Ju;
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 Abstract
The objective of this study was to investigate the quality characteristics and antioxidant activities of aronia jam prepared with different content of mashed apple. To analyze the quality characteristics pH, texture, color, antioxidant activity, total polyphenol content, and sensory property were investigated. As aronia amounts decreased, the pH of aronia jam level increased from 3.97 to 4.40, while its total acidity decreased from 0.39 to 0.27. In color, the L-, a-, and b- values increased with decreases in aronia contents when compared with 100% aroma jam. Texture evaluation revealed that the hardness, springiness, gumminess, and chewiness of 100% aronia jam were markedly higher than those of the control and other samples (p<0.05). As the aronia content decreased, both the antioxidant activity and total polyphenol content significantly decreased (p<0.05) and the total anthocyanin content gradually decreased. In the sensory evaluation, the jams containing 50% and 70% aronia showed higher values than those of other samples in overall acceptability. Taken together, aronia jam with 30% apple could be the best in order to meet the taste and functional requirements for consumers.
 Keywords
aronia;jam;anthocyanin;quality characteristics;antioxidant effect;
 Language
Korean
 Cited by
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