토종다래 분말을 첨가한 곤약젤리의 품질 특성

Abstract

This study examined the antioxidant activity and the quality characteristics of konjac jelly supplemented by adding different amounts of hardy kiwi powder of 0 g, 2 g, 4 g, 6 g, and 8 g to total of 5 g of konjak powder. Quality characteristics such as the sugar contents, L value, and b value of the konjac jelly showed a significant increase, whereas the pH, a value, and the moisture content were decreased, with an increase in the content of hardy kiwi powder. No significant difference was obtained among the samples in springiness and cohesiveness, although a significant increase was observed in hardness, chewiness, and gumminess with an increasing proportion of hardy kiwi powder. The total polyphenol content and DPPH radical scavenging activity were significantly increased with increasing amounts of hardy kiwi powder. The sensory evaluation results showed that the group supplemented with 6 g of hardy kiwi powder had the highest preference in overall acceptability, including the taste and texture. Taken together, our results indicate that the addition of hardy kiwi powder improves the antioxidant activity and quality characteristics of konjac jelly and could be used to develop various food items with added benefits.