The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality and Antioxidant Properties of Jelly according to Addition of Orostachys japonicus

와송 첨가량에 따른 젤리의 품질 및 항산화 특성

  • Lee, Ji Yoon (Dept. of Traditional Culinary Culture, Sookmyung Women's University) ;
  • Jin, So-Yeon (Dept. of Traditional Culinary Culture, Sookmyung Women's University)
  • 이지윤 (숙명여자대학교 문화예술대학원 전통식생활문화전공) ;
  • 진소연 (숙명여자대학교 문화예술대학원 전통식생활문화전공)
  • Received : 2020.10.17
  • Accepted : 2020.12.02
  • Published : 2021.02.28
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Abstract

This study aimed to investigate the antioxidant activities and quality characteristics of jelly added with Orostachys japonicus juice. The moisture content and the soluble solids content of the jelly samples decreased significantly with increasing content of O. japonicus. The pH was highest in the control samples, and the pH significantly decreased with the addition of increasing amounts of O. japonicus. In terms of the chromaticity measurements, the lightness value and redness value was highest in the control sample, and it decreased as the amount of added O. japonicus increased, whereas the yellowness value increased with increasing levels of O. japonicus added. The gumminess and chewiness of the jelly increased with the addition of increasing amounts of O. japonicus. On the other hand, the cohesiveness and adhesiveness of the jelly did not show statistically significant changes. The total polyphenol and DPPH radical scavenging activities of the jelly with 100% O. japonicus added were significantly higher than those of the jelly with 0% O. japonicus added. Regarding the sensory evaluation, the sample with 75% O. japonicus added was perceived to have the best color, flavor, O. japonicus flavor, chewiness, and overall preference.

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References

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