Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Browning Prevention of Black Carrot Extract and the Quality Characteristics of Jelly Supplemented with Black Carrot Extract

자색 당근즙의 갈변 방지와 자색 당근즙 첨가 젤리의 품질 특성

  • 노현정 (호서대학교, 기초과학연구소, 식품영양학과) ;
  • 장수연 (호서대학교, 기초과학연구소, 식품영양학과) ;
  • 박재중 (웰런비앤에프) ;
  • 윤호식 (웰런비앤에프) ;
  • 박선민 (호서대학교, 기초과학연구소, 식품영양학과)
  • Received : 2013.02.07
  • Accepted : 2013.06.03
  • Published : 2013.06.30
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Abstract

We investigated treatments for the browning prevention of black carrot extracts and determined the characteristics and qualities of jelly supplemented with black carrot extract. Ascorbic acid, citric acid, and NaCl were added to black carrot extract and changes in color, texture, and anthocyanin content were evaluated. Changes were also determined and a sensory evaluation was performed for jelly supplemented with black carrot extract. The addition of 0.15 and 0.20% ascorbic acid prevented the browning of black carrot extracts and decreased anthocyanin content during the storage period. However, citric acid did not have a preventative effect, despite decreasing the pH below 5.0. Similar to results on the extract, 0.15% ascorbic acid maintained a reddish-violet color in jelly supplemented with black carrot extract by lowering browning during the storage period. Jelly supplemented with 0.15% ascorbic acid had an increased elasticity, gumminess, and chewiness, but jelly supplemented with 0.15% ascorbic acid+0.05% NaCl had a lowered hardness compared with the control during the storage period. In a sensory evaluation, the overall preference, in descending order, was: 0.15% ascorbic acid+0.05% NaCl > 0.15% ascorbic acid > control. In conclusion, 0.15~0.20% ascorbic acid prevented the browning of black carrot extract and inhibited a decrease in anthocyanin content. Jelly supplemented with black carrot extract and 0.15% ascorbic acid+0.05% NaCl were optimal for producing a soft jelly texture.

Keywords

References

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