Quality Characteristics of Jelly Containing Aronia (Aronia melanocarpa) Juice

아로니아 과즙 첨가량에 따른 젤리의 품질특성

  • Hwang, Eun-Sun (Department of Nutrition and Culinary Science, Hankyong National University) ;
  • Thi, Nhuan Do (Department of Nutrition and Culinary Science, Hankyong National University)
  • 황은선 (한경대학교 영양조리과학과) ;
  • 뉴안도티 (한경대학교 영양조리과학과)
  • Received : 2015.09.11
  • Accepted : 2015.10.30
  • Published : 2015.12.31


This study was conducted to investigate the quality characteristics and antioxidant activities of jelly prepared with different amounts of aronia juice. Aronia juice was incorporated into jelly at concentrations of 3, 6, and 9%, based on the total weight of water. While the total water content of the jelly in different groups was not significantly different, the sugar content significantly increased with increasing levels of aronia juice. In the chromaticity measurements, $L^*$ and $b^*$ values decreased, whereas the $a^*$ values increased with increasing levels of aronia juice in the jelly. Further, the hardness and chewiness of jelly increased with increasing amounts of aronia juice. On the other hand, resilience, cohesiveness, and gumminess of the jelly were nearly similar for the control and samples treated with aronia juice. The total polyphenols, flavonoids, and anthocyanin contents increased proportionally with increasing levels of aronia juice. In addition, the antioxidant activity measured in terms of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities of the jelly extracts were significantly higher for the samples containing aronia juice compared to the control and increased proportionally with increasing concentrations of aronia juice. In the sensory evaluation, the sample containing 6% aronia juice was perceived to have the best color, taste, texture, chewiness, flavor, and overall acceptance. These results suggest that aronia juice may be a useful ingredient in jelly for improving its quality as well as sensory and antioxidant potential.


Supported by : 농림수산식품부


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