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첨가당에 따른 아로니아 잼의 품질 특성 및 항산화 활성

Quality characteristics and antioxidant activity of aronia jam according to added sugar substitutes

김주성|박미현
공학기술연구원 (The Research Institute of Advanced Engineering Technology, Chosun University)|2024.03|공학기술논문지 (Journal of Advanced Engineering and Technology)|제17권 제1호|pp. 1-7|DOI 10.35272/jaet.2024.17.1.1

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키워드

AntioxidantAroniaQuality characteristicSugar substitute
주제분류공학일반

초록

Abstract :In this study, we investigated the quality and physicochemical properties of aronia jam when using alternative sugars as potential substitutes. Jams with erythritol had different sugar content compared to sugar-made jams, and those with allulose had the highest pH. Stevia-added jams closely matched the color of sugar-made jams. Total phenol, flavonoid, and anthocyanin content were higher in jams with allulose, stevia, and erythritol. Additionally, antioxidant activity was notably high in jams with xylitol, erythritol, stevia, and allulose. Based on these findings, the addition of erythritol is recommended for optimal aronia jam production.

Abstract

Abstract :In this study, we investigated the quality and physicochemical properties of aronia jam when using alternative sugars as potential substitutes. Jams with erythritol had different sugar content compared to sugar-made jams, and those with allulose had the highest pH. Stevia-added jams closely matched the color of sugar-made jams. Total phenol, flavonoid, and anthocyanin content were higher in jams with allulose, stevia, and erythritol. Additionally, antioxidant activity was notably high in jams with xylitol, erythritol, stevia, and allulose. Based on these findings, the addition of erythritol is recommended for optimal aronia jam production.

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