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아로니아즙 첨가 스틱 젤리의 품질 특성 및 항산화 활성

Quality characteristics and antioxidant activity of stick jelly prepared with aronia juice

황은선|손은명
한국식품저장유통학회 (The Korean Society of Food Preservation)|2022.04|Food Science and Preservation|제29권 제2호|pp. 222-232

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antioxidant activityaroniaanthocyaninquality characteristicsstick jelly
주제분류식품과학

초록

The study was conducted to investigate quality characteristics and antioxidant activities of stick jelly prepared using 0, 25, 50, and 100% aronia juice instead of water. The moisture content of stick jelly was 81.88 to 88.22%, with the highest moisture content in jelly without the addition of aronia juice. The addition of aronia juice tended to decrease the moisture content of stick jelly compared to the control group. The ash and crude fat contents of the jelly increased with an increasing aronia juice content. The sugar content, total acidity, and hardness of the jelly increased, while the pH tended to decrease, with and increased aronia juice content. Regarding chromaticity, L* and b* values decreased, and a* values increased with an increasing aronia juice content. The total polyphenol and total flavonoid contents increased with an increasing aronia juice content. The antioxidant activity, measured based on the DPPH and ABTS radical-scavenging activities, and reducing powder were significantly higher in jelly containing the aronia juice than those in the control, and proportionally increased with an increasing aronia juice content. Overall, these findings suggest that aronia juice can be used for stick jelly making.

Abstract

The study was conducted to investigate quality characteristics and antioxidant activities of stick jelly prepared using 0, 25, 50, and 100% aronia juice instead of water. The moisture content of stick jelly was 81.88 to 88.22%, with the highest moisture content in jelly without the addition of aronia juice. The addition of aronia juice tended to decrease the moisture content of stick jelly compared to the control group. The ash and crude fat contents of the jelly increased with an increasing aronia juice content. The sugar content, total acidity, and hardness of the jelly increased, while the pH tended to decrease, with and increased aronia juice content. Regarding chromaticity, L* and b* values decreased, and a* values increased with an increasing aronia juice content. The total polyphenol and total flavonoid contents increased with an increasing aronia juice content. The antioxidant activity, measured based on the DPPH and ABTS radical-scavenging activities, and reducing powder were significantly higher in jelly containing the aronia juice than those in the control, and proportionally increased with an increasing aronia juice content. Overall, these findings suggest that aronia juice can be used for stick jelly making.

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