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Quality and Antioxidant Properties of Jelly Incorporated with Purple Sweet Potato Concentrate

자색 고구마 농축액을 첨가하여 제조한 젤리의 품질특성 및 항산화활성

  • Choi, Eun Jin (Department of Food Science and Engineering, Daegu University) ;
  • Lee, Jun Ho (Department of Food Science and Engineering, Daegu University)
  • 최은진 (대구대학교 식품공학과) ;
  • 이준호 (대구대학교 식품공학과)
  • Received : 2012.10.12
  • Accepted : 2012.12.05
  • Published : 2013.02.28

Abstract

The feasibility of incorporating purple sweet potato concentrate (PSPC) as a value-added food ingredient in convenient food products, using a model system of jelly, was investigated. The pH and soluble solids content gradually increased with the increasing levels of PSPC added (p<0.05). The moisture content ranged from 82.03-83.82%. Lightness decreased, whereas redness and yellowness increased significantly with the higher amount of PSPC in the formulation (p<0.05). Turbidity and hardness also increased significantly (p<0.05). Total polyphenol content and DPPH radical scavenging activity increased significantly with the addition of PSPC (p<0.05). The consumer acceptance test indicated that the addition of PSPC had a favorable effect on consumer acceptances in all attributes. The jelly with 2% PSPC is recommended (with respect to the overall acceptance score) for taking advantage of the functional properties of PSPC without sacrificing consumer acceptability.

Keywords

jelly;purple sweet potato concentrate;quality;antioxidant properties;consumer acceptance

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