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루바브 줄기 착즙액을 첨가한 젤리의 품질 특성

Quality Characteristics of Jelly with Rhubarb (Rheum rhaponticum) Stem Juice

한국식품영양학회지 2020년 33권 1호 p.49 ~ 57
하문숙 ( Ha Mun-Suk ) - 순천대학교 식품영양학과

김지현 ( Kim Ji-Hyun ) - 순천대학교 식품영양학과
이영주 ( Lee Young-Ju ) - 순천시어린이급식관리지원센터
전순실 ( Chun Soon-Sil ) - 순천대학교 식품영양학과

Abstract


The aim of this study was to investigate the antioxidant activities and quality characteristics of jelly added with 0%, 8%, 16%, 24%, and 32% rhubarb stem juice (RSJ). The moisture content and water activity of jelly samples increased significantly with increasing content of RSJ. The pH was highest in control samples; and the more the amount of RSJ added, the lower. Hunter color value of the jelly showed that L was highest in control samples, but it was not significant in RSJ-added samples. The A value was increased significantly with the addition of RSJ. Hardness, gumminess, and chewiness was highest in samples with 0~8% RSJ, and it decreased by increasing RSJ addition. DPPH radical scavenging activity results showed 60% activity in samples with 32% RSJ. ABTS radical scavenging activity was lowest in control samples and samples with 8~32% RSJ showed 70~80% activity, but it was not significant in samples with 8~32% RSJ. The total polyphenol was increased respectively with increasing levels of RSJ. In terms of consumer acceptance, overall acceptability did not show any significant difference among samples, and the color showed the highest value in samples with 32% RSJ and the lowest value in samples with 8% RSJ. Key words: rhubarb, jelly, texture, antioxidant activity, consumer acceptance

키워드

rhubarb; jelly; texture; antioxidant activity; consumer acceptance
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