Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Jelly Added with Mulberry Juice

오디 착즙액 첨가비율에 따른 젤리의 품질 특성

  • Moon, Hye-Kyung (Center for Scientific Instruments, Kyungpook National University) ;
  • Lee, Soo-Won (Center for Scientific Instruments, Kyungpook National University) ;
  • Moon, Jae-Nam (Scool of Food Science & Biotechnology, Kyungpook National University) ;
  • Yoon, Se-Jin (Sangju Agriculture technology center) ;
  • Lee, Seul (Department of Nutrition & Food Science, Kyungpook National University) ;
  • Kim, Gwi-Young (Department of Nutrition & Food Science, Kyungpook National University)
  • 문혜경 (경북대학교 공동실험실습관) ;
  • 이수원 (경북대학교 공동실험실습관) ;
  • 문재남 (경북대학교 식품공학부) ;
  • 윤세진 (상주시농업기술센터) ;
  • 이슬 (경북대학교 식품과학부) ;
  • 김귀영 (경북대학교 식품과학부)
  • Published : 2012.12.31
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Abstract

The purpose of this study is to investigate the effect of mulberry juice on the quality characteristics of mulberry jelly. Samples of mulberry jelly were divided into four groups by adding different mulberry juice. The four groups were divided into MJ-0 (mulberry jelly without mulberry juice), MJ-30 (mulberry jelly with 30% mulberry juice), MJ-50 (mulberry jelly with 50% mulberry juice) and MJ-70 sample (mulberry jelly with 70% mulberry juice). The moisture content in all MJ samples decreased with an increase in the addition of mulberry juice. The highest crude ash content, brix and pH in MJ-70 sample were 0.66%, 25.00 °Brix and 4.84, respectively. No significant crude fiber changes were observed in all MJ samples. In the case of Hunter's value, 'L' values in all MJ samples decreased with an increase in the addition of mulberry juice. Turbidity, brown degree, total phenolic content, DPPH radical scavenging activity and content increased with an increase in mulberry juice. Levels of Ca, K, Na, and Mg contents in all samples were higher than those of the other minerals. Texture in all MJ samples on the whole decreased with an increase in mulberry juice added. However, no significant texture charges were observed in all samples. The highest scores for the overall acceptance (4.52) were found in the MJ sample with 50% mulberry juice.

Keywords

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