대체당 및 대체 겔화제를 이용한 젤리제조 최적화 연구
A Study on the Optimization of Jelly Manufacturing Using Alternative Sugar and Alternative Gelling Agentt
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This study measured the antioxidants and the quality characteristics of jelly made by adding alternative sugar and alternative gelling agent to fruit vegetable mixed. The pH of the jelly was higher in the order of psyllium husk, locust bean gum, and Konjac. In the case of soluble solids, the range was 1.4 to 4.8. As for L-value, SL was the highest at 14.47. The texture of the jelly was in the range of 32.736 to 1530.138, and the hardness of the gelling agent konjac by alternative sugar was the hardest. The total phenol measurement of jelly was 49.56 to 110.05. The highest total phenol measurement was 110.05 in SP. The DPPH radical scavenging measurements ranged from 25.83 to 48.53. In the case of ABTS radical scavenging ability, EP showed the highest scavenging ability, was 94.37. As for the sensory evaluation, SD was a high sensory evaluation overall. Therefore, it is judged that SD of sugar and konjac is the most suitable sample group for the functional aspect when preparing jelly prepared using alternative sugar and alternative gelling agent in fruit and vegetable mixed juice. It is expected that jelly prepared by adding sugar and konjac can be developed as a functional jelly with excellent quality characteristics and antioxidant properties.
Abstract
This study measured the antioxidants and the quality characteristics of jelly made by adding alternative sugar and alternative gelling agent to fruit vegetable mixed. The pH of the jelly was higher in the order of psyllium husk, locust bean gum, and Konjac. In the case of soluble solids, the range was 1.4 to 4.8. As for L-value, SL was the highest at 14.47. The texture of the jelly was in the range of 32.736 to 1530.138, and the hardness of the gelling agent konjac by alternative sugar was the hardest. The total phenol measurement of jelly was 49.56 to 110.05. The highest total phenol measurement was 110.05 in SP. The DPPH radical scavenging measurements ranged from 25.83 to 48.53. In the case of ABTS radical scavenging ability, EP showed the highest scavenging ability, was 94.37. As for the sensory evaluation, SD was a high sensory evaluation overall. Therefore, it is judged that SD of sugar and konjac is the most suitable sample group for the functional aspect when preparing jelly prepared using alternative sugar and alternative gelling agent in fruit and vegetable mixed juice. It is expected that jelly prepared by adding sugar and konjac can be developed as a functional jelly with excellent quality characteristics and antioxidant properties.
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