Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality characteristics and antioxidant activities of aronia jams added with apple

사과를 첨가한 아로니아 혼합잼의 품질특성 및 항산화활성

  • Park, Seong-Hoon (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Park, Jae-Ho (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Noh, Jae-Gwan (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Shin, Hyunman (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Lee, Sung-Hee (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kim, Youngho (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Eom, Hyun-Ju (Chungcheongbukdo Agricultural Research and Extension Services)
  • Received : 2015.09.14
  • Accepted : 2016.01.11
  • Published : 2016.04.30
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Abstract

The objective of this study was to investigate the quality characteristics and antioxidant activities of aronia jam prepared with different content of mashed apple. To analyze the quality characteristics pH, texture, color, antioxidant activity, total polyphenol content, and sensory property were investigated. As aronia amounts decreased, the pH of aronia jam level increased from 3.97 to 4.40, while its total acidity decreased from 0.39 to 0.27. In color, the L-, a-, and b- values increased with decreases in aronia contents when compared with 100% aroma jam. Texture evaluation revealed that the hardness, springiness, gumminess, and chewiness of 100% aronia jam were markedly higher than those of the control and other samples (p<0.05). As the aronia content decreased, both the antioxidant activity and total polyphenol content significantly decreased (p<0.05) and the total anthocyanin content gradually decreased. In the sensory evaluation, the jams containing 50% and 70% aronia showed higher values than those of other samples in overall acceptability. Taken together, aronia jam with 30% apple could be the best in order to meet the taste and functional requirements for consumers.

본 연구는 최근 항산화활성이 우수하다고 알려지면서 재배면적이 증가하고 있는 아로니아의 소비촉진을 위해 아로니아에 사과를 부재료로 첨가하여 떫은맛은 감소되고 기호도가 향상이 된 아로니아 혼합잼을 다양하게 제조한 후, 그 품질특성을 조사하고자 하였다. 100% 아로니아 잼을 비롯한 90%, 70%, 그리고 50% 아로니아 잼을 제조한 뒤 4가지 잼의 품질을 조사한 결과, 아로니아의 함량이 증가할수록 pH는 감소하였고, 총산은 증가하였다. 색도는 아로니아 함량이 감소할수록 명도는 증가하였고, 적색도와 황색도는 아로니아 함량이 감소하여도 큰 변화를 보이지 않았다. 조직감에서 견고성과 탄력성, 점성, 씹힘성은 아로니아 함량이 100%일 때 가장 높았다. 총 폴리페놀과 전자공여능은 아로니아의 함량이 줄어들수록 감소하는 경향을 보였다. 관능평가에서 색상과 향미, 신맛은 아로니아 함량이 증가하여도 유의적인 차이를 보이지 않았다. 빵 발림성과 단맛은 아로니아 함량이 감소할수록 증가하였다. 전반적인 기호도는 아로니아 함량이 70%일 때 가장 선호도가 높았다. 따라서 생리활성, 관능적인 면을 고려했을 때 70% 아로니아와 30% 사과를 첨가한 아로니아 혼합잼의 경우 현재 한정된 범위의 가공식품의 재료로 쓰이고 있는 아로니아의 이용성을 증진시킬 수 있을 것이라 기대된다.

Keywords

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