ScholarWorks@숙명여자대학교

초록

Purpose: This study examined the antioxidant activity and the quality characteristics and of Konjac jelly with the addition of Crataegus Pinnatifida Bunge powder. Methods: The Konjac jelly was prepared with different weights of Crataegus Pinnatifida Bunge powder (3 g, 6 g, 9 g, 12 g). The antioxidant activity was estimated by DPPH-ABTS+ assay, and by determining the total polyphenol content of the Crataegus Pinnatifida Bunge powder. To evaluate the quality characteristics, we measured moisture content, pH, sugar content, color, and texture and conducted a sensory property and preference evaluation. Results: With an increase in the quantum of Crataegus Pinnatifida Bunge powder, we observed a significant increase in the total polyphenol content and radical scavenging activity of the Konjac jelly measured using DPPH-ABTS+ (p<0.01). Characteristics of quality such as the sweetness, L value, a value, b value, hardness, chewiness, gumminess, and adhesiveness of the Konjac jelly showed a significant increase with an increase in the proportion of Crataegus Pinnatifida Bunge powder (p<0.01). The results showed that pH and moisture content decreased with the increasing addition of Crataegus Pinnatifida Bunge powder (p<0.01). In the texture analysis, springiness and cohesiveness showed a significant decrease with the increasing quantum of Crataegus Pinnatifida Bunge powder (p<0.01). Conclusion: Crataegus Pinnatifida Bunge powder improved the antioxidant activity and quality characteristics of Konjac jelly and could be used to develop various food items with added benefits.

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