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풋귤껍질 분말을 첨가한 곤약젤리의 품질 및 항산화활성Quality Characteristics and Antioxidant Activities of Konjac Jelly with the Addition of Premature Mandarin Peel Powder

Other Titles
Quality Characteristics and Antioxidant Activities of Konjac Jelly with the Addition of Premature Mandarin Peel Powder
Authors
최문희김명현한영실
Issue Date
Aug-2021
Publisher
한국식품조리과학회
Keywords
Key words: premature mandarin peel; Konjac jelly; antioxidant activity; quality characteristic; sensory evaluation
Citation
한국식품조리과학회지, v.37, no.4, pp 289 - 298
Pages
10
Journal Title
한국식품조리과학회지
Volume
37
Number
4
Start Page
289
End Page
298
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/146478
DOI
10.9724/kfcs.2021.37.4.289
ISSN
2287-1780
2287-1772
Abstract
Purpose: This study examined the quality characteristics and antioxidant activities of konjac jelly to which premature mandarin peel powder had been added. Methods: The quantities of premature mandarin peel powder added to the konjac jelly were 0 g, 1.5 g, 3 g, 4.5 g, and 6 g. The quality characteristics, sensory evaluation scores, and antioxidant activity of the konjac jelly were measured. Results: The konjac jelly pH decreased (p<0.001) when the levels of premature mandarin peel powder added increased. The sugar content of all the samples of konjac jelly was similar except for the 0 g konjac jelly sample (p<0.05). Color measurements showed that L value and b value increased, but a value decreased as the levels of premature mandarin peel powder added increased (p<0.001). The moisture content tended to decrease (p<0.001) with the addition of the premature mandarin peel powder. On the other hand texture, hardness, chewiness and gumminess showed a tendency to increase (p<0.001). However, springiness (p<0.05) and cohesiveness (p<0.001) decreased with the addition of premature mandarin peel powder. The sensory evaluation showed that konjac jelly containing 3 g of premature mandarin peel powder had the highest rating in all sensory tests. Intensity ratios showed color, premature mandarin peel flavor, bitterness, and intensity increased as the levels of premature mandarin powder were increased (p<0.001). Antioxidant activity results revealed that the konjac jelly containing 6 g premature mandarin peel powder had the highest rating in total polyphenol and flavonoid content (55.22 mg GAE/100 g, 99.26 mg RE/100 g (p<0.001)). Also, DPPH and, ABTS free radical scavenging tended to increase when the premature mandarin peel powder was added. Conclusion: The addition of premature mandarin peel powder improves the quality characteristics and antioxidant activities of konjac jelly and this powder could be used with various other products, too.
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생활과학대학 > 식품영양학과 > 1. Journal Articles

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