아로니아즙 첨가에 따른 단감잼의 품질특성
(주)코리아스칼라
- 최초 등록일
- 2023.04.05
- 최종 저작일
- 2017.06
- 7페이지/ 어도비 PDF
- 가격 4,000원
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서지정보
ㆍ발행기관 : 한국식품영양학회
ㆍ수록지정보 : 한국식품영양학회지 / 30권 / 3호
ㆍ저자명 : 이지현, 박재호, 정정순, 송달님, 김영호, 엄현주
영어 초록
This study investigates the quality characteristics of sweet persimmon jam added with aronia juice. Sweet persimmon jam was prepared with sweet persimmon, sugar, pectin and various amounts (20, 40, 60, 80%) of aronia juice, and it was assessed for pH, total acidity, color, sensory evaluation and hydrogen donating ability on 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging effects and content of the total polyphenols, respectively. Increasing the amount of aronia juice decreased the pH, whereas the total acidity gradually increased. In addition, with an increased amount of aronia juice, the lightness (L) and yellowness (b) significantly decreased, while redness (a) gradually increased. By increasing the amount of aronia juice, the polyphenol contents, DPPH and ABTS radical scavenging activities were increased. The results of the sensory evaluation showed that the sweet persimmon jam added with 80% aronia juice had the highest overall-acceptability scores. The results suggest enhancing the quality, palatability and acceptability of sweet persimmon jam by adding 6080% of aronia juice.
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