ScholarWorks@숙명여자대학교

초록

In this study, we evaluated the quality and antioxidant activity of jelly prepared with varying concentrations of sea buckthorn (Hippophae rhamnoides L.) fruit (SBF) powder. The concentrations, 0%, 8%, 16%, 24%, and 32%, were tested in order to increase industrial value by improving the physiological activity of the SBF powder, thus increasing its potential as a new food resource. As the concentration of SBF powder increased, the moisture content and pH of the jelly decreased, while the sweetness increased. In the case of chromaticity, as the concentration of the SBF powder increased, the L value decreased, but the a and b values increased. The texture profile analysis showed that hardness, adhesiveness, and chewiness decreased with the increase in the percentage of SBF powder. The results of the sensory acceptance evaluation confirmed that the concentration of 16% was the most appealing in terms of appearance, flavor, taste, and texture. The quantitative descriptive analysis of the jelly revealed that the SBF powder caused an increase in its orange color, fruit flavor, sweetness, and sourness. The antioxidant activity of the jelly increased with the addition of the SBF powder. The combined results suggest that adding SBF powder at a concentration of 16% can result in a jelly that is preferred in terms of taste and quality while being nutritious and possessing the antioxidant characteristics of the constituent fruit.

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