Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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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
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Abstract

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.

아로니아 과즙의 첨가량을 0, 3, 6, 9%로 달리하여 젤리를 제조하고 품질특성과 소비자 기호도 및 항산화 활성을 평가하였다. 아로니아 과즙 첨가량을 0-9%까지 달리하여 제조한 젤리의 수분함량은 81.1-81.9%로 통계적으로 유의성 있는 차이는 나타내지 않았다. 당도의 경우는 아로니아 과즙 첨가량에 비례하여 증가하였고 이는 젤리 제조시 물 대신 첨가한 아로니아 과즙에 함유된 당류에 의한 증가한 것으로 사료된다. 젤리의 명도($L^*$)는 아로니아를 첨가하지 않은 대조구가 28.51으로 가장 높게 나타났으며, 아로니아 과즙의 첨가량이 증가함에 따라 유의적으로 감소하는 경향을 보였다. 아로니아 과즙 함량이 증가함에 따라 적색도($a^*$)는 증가한 반면에 황색도($b^*$)는 감소하였다. 대조군에 비해 아로니아 과즙 함량에 비례하여 경도와 씹힘성이 유의적으로 높았고 부착성은 아로니아 과즙을 첨가하지 않은 대조군에 비해 아로니아 과즙을 6%와 9% 첨가하여 제조한 젤리에 다소 높게 나타났으나 통계적인 유의성은 관찰되지 않았다. 아로니아 과즙 첨가여부 및 첨가량에 상관없이 젤리의 탄성, 응집성과 검성은 통계적으로 유의성 있는 차이는 나타나지 않았다. 아로니아 과즙 첨가량에 비례하여 젤리에 함유된 폴리페놀, 플라보노이드 및 안토시아닌 함량도 증가하였다. 아로니아 과즙을 첨가하여 제조한 젤리의 DPPH 및 ABTS 라디칼 소거능은 대조구에서는 거의 나타나지 않았으나 아로니아 과즙 첨가량이 많아질수록 증가하는 경향을 보였다. 소비자 기호도 평가에서는 아로니아 과즙 6%를 첨가하여 제조한 젤리의 색, 향미, 맛, 질감, 씹힘성, 전반적인 선호도가 높은 것으로 나타났으며 소비자 기호도 뿐만 아니라 경제적인 측면을 고려해 볼 때 아로니아 젤리 제조시 아로니아 과즙의 함량은 6%가 가장 적당할 것으로 사료된다.

Keywords

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