과육, 과피, 씨앗을 포함한 수박잼의 항산화 활성 및 품질특성
Antioxidative and Quality Characteristics of Jams with Watermelon Flesh, Rind, and Seeds
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In this study, watermelon jams (WJ) were produced using watermelon flesh (WJ-F), flesh with rind (WJ-FR), and flesh with rind and seed (WJ-FRS). Their antioxidative and quality characteristics were investigated in comparison with a commercially available watermelon jam (C-WJ), providing foundational data for the development of upcycled food products. The formulated groups (WJ-F, WJ-FR, and WJ-FRS) exhibited significantly higher pH values (3.72 3.78) compared to the C-WJ group (p < 0.001). The sugar content of the WJ-F group was significantly higher than that of the other groups (p<0.001). The WJ-F group exhibited higher redness (a) value but lower lightness (L) and yellowness (b) values compared to the other groups (p<0.05). According to texture measurements, the WJ-FRS group exhibited significantly higher hardness than the C-WJ group (p<0.05). Resilience values of the formulated groups were significantly lower than those of the C-WJ group (p<0.001). The formulated groups exhibited significantly higher total polyphenol content, as well as DPPH and ABTS radical scavenging activities, compared to the C-WJ group (p<0.001). The generic descriptive sensory evaluation revealed that the WJ-F group exhibited significantly stronger perceptions of “redness,” and “sweetness” compared to the other groups (p<0.001). The WJ-FRS group exhibited significantly stronger perceptions of “dried persimmon flavor” compared to the other groups (p<0.001). The formulated groups exhibited significantly stronger perceptions of “spreadability” and “crushability,” but weaker perceptions of “sour aroma,” “sourness,” “hardness,” and “softness” compared to the C-WJ group (p<0.001).
Abstract
In this study, watermelon jams (WJ) were produced using watermelon flesh (WJ-F), flesh with rind (WJ-FR), and flesh with rind and seed (WJ-FRS). Their antioxidative and quality characteristics were investigated in comparison with a commercially available watermelon jam (C-WJ), providing foundational data for the development of upcycled food products. The formulated groups (WJ-F, WJ-FR, and WJ-FRS) exhibited significantly higher pH values (3.72 3.78) compared to the C-WJ group (p < 0.001). The sugar content of the WJ-F group was significantly higher than that of the other groups (p<0.001). The WJ-F group exhibited higher redness (a) value but lower lightness (L) and yellowness (b) values compared to the other groups (p<0.05). According to texture measurements, the WJ-FRS group exhibited significantly higher hardness than the C-WJ group (p<0.05). Resilience values of the formulated groups were significantly lower than those of the C-WJ group (p<0.001). The formulated groups exhibited significantly higher total polyphenol content, as well as DPPH and ABTS radical scavenging activities, compared to the C-WJ group (p<0.001). The generic descriptive sensory evaluation revealed that the WJ-F group exhibited significantly stronger perceptions of “redness,” and “sweetness” compared to the other groups (p<0.001). The WJ-FRS group exhibited significantly stronger perceptions of “dried persimmon flavor” compared to the other groups (p<0.001). The formulated groups exhibited significantly stronger perceptions of “spreadability” and “crushability,” but weaker perceptions of “sour aroma,” “sourness,” “hardness,” and “softness” compared to the C-WJ group (p<0.001).