$\require{mediawiki-texvc}$

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

아로니아 착즙액 첨가량을 달리한 컵젤리의 품질특성
Quality characteristics of cup jelly based on amounts of aronia juice 원문보기

한국식품과학회지 = Korean journal of food science and technology, v.53 no.3, 2021년, pp.231 - 238  

팽휘진 (서울여자대학교 자연과학대학 식품응용시스템학부 식품영양학전공) ,  고은미 (서울여자대학교 자연과학대학 식품응용시스템학부 식품영양학전공)

초록
AI-Helper 아이콘AI-Helper

본 연구에서는 0-20% 아로니아 착즙액을 첨가한 컵젤리의 품질특성과 관능 특성을 평가하였다. 아로니아 컵젤리의 수분함량은 시료 간의 차이가 크지 않았으며, 가용성 고형분은 착즙액 첨가량이 늘어날수록 증가하였으나 첨가량의 범위가 좁아 시료 간의 차이는 작았다. 착즙액은 진한 자주색을 띠고 있어서 첨가량이 증가할수록 젤리의 명도는 감소하였지만 적색도와 황색도는 증가하였다. 유기산으로 인해 첨가량이 많아 질수록 총 산도는 증가하고 pH와 젤 강도는 감소하는 경향을 보였다. 착즙액 첨가량이 증가할수록 항산화 성분항산화 활성은 증가하고, 자주색과 신맛의 특성이 강해졌으며 경도와 응집도는 12% 이상 첨가 시 감소하였고 떫은맛은 20% 첨가 시료에서만 높았다. 아로니아 착즙액의 첨가는 전반적인 기호도를 높였으며, 착즙액 16% 첨가 시료의 기호도가 가장 높게 나타났다. 따라서 항산화 성분 및 항산화 활성의 기능적인 측면과 떫은맛 인지의 감소 및 전반적인 기호도에 따르면 아로니아 컵젤리의 착즙액 첨가량은 16%가 적절한 것으로 생각된다.

Abstract AI-Helper 아이콘AI-Helper

This study investigated the effects of different amounts of aronia juice (0, 4, 8, 12, 16, and 20%) on astringency perception and quality characteristics of cup jelly. With increasing aronia juice content, soluble solid content, redness, yellowness, total acidity, antioxidant components, and antioxi...

주제어

표/그림 (6)

참고문헌 (55)

  1. AOAC. Jelly strength of gelatin, Official Method of Analysis of AOAC Intl. 15th ed. Method 948.21. Association of Official Analytical Communities, Arlington, VA, USA (1990) 

  2. Ares G, Barrerio C, Deliza R, Gambaro A. Alternatives to reduce the bitterness, astringency and characteristic flavour of antioxidant extracts. Food Res. Int. 42: 871-878 (2009) 

  3. Bak JH, Yoo B. Intrinsic viscosity of binary gum mixtures with xanthan gum and guar gum: Effect of NaCl, sucrose, and pH. Int. J. Biol. Macromol. 111: 77-81 (2018) 

  4. Benzie IFF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of "Antioxidant Power": The FRAP assay. Anal. Biochem. 239: 70-76 (1996) 

  5. Bermudez-soto MJ, Tomas-barberan FA. Evaluation of commercial red fruit juice concentrates as ingredients for antioxidant functional juices. Eur. Food Res. Technol. 219: 133-141 (2004) 

  6. Choi EJ, Lee JH. Quality and antioxidant properties of jelly incorporated with purle sweet potato concentrate. Korean J. Food Sci. Technol. 45: 47-52 (2013) 

  7. Choi JE, Lee JH. Quality and antioxidant property of gelatin jelly incorporated with jujube concentrate. Food Eng. Prog. 18: 65-69 (2014) 

  8. Chung HJ. Comparison of bioactive constituents and biological activities of aronia, blackcurrant, and maquiberry. J. Korean Soc. Food Sci. Nutr. 45: 1122-1129 (2016) 

  9. Han HA, Choi SR, Song YE, Lee SY, Shin SH, Yu YJ, Kim MK. Tannin-reucing effect and changes of physicochemical properties in aronia homogenate after treatment with liquid cultured mushroom mycelia. J. Korean Soc. Food Sci. Nutr. 33: 339-346 (2020) 

  10. Hwang ES, Ki KN. Stability of the anthocyanin pigment extracted from aronia (Aronia melancocarpa). Korean J. Food Sci. Technol. 45: 416-421 (2013) 

  11. Hwang ES, Lee YJ. Quality characteristics and antioxidant activities of yanggaeng with aronia juice. J. Korean Soc. Food Sci. Nutr. 42: 1220-1226 (2013) 

  12. Hwang ES, Tai ND. Quality characteristics and antioxidant activities of aronia Jam replacing sucrose with different sugar substances. J. Korean Soc. Food Sci. Nutr. 27: 888-896 (2014) 

  13. Hwang ES, Tai ND. Quality characteristics of jelly containing aronia (Aronia melanocarpa) juice. Korean J. Food Sci. Technol. 47: 738-743 (2015) 

  14. Jeon GH. Quality characteristics of muffins and cookies with different processed forms of aronia and blackberry. PhD dissertation, Hanyang University, Seoul, Korea. pp. 32-33, 44-46 (2018) 

  15. Jeong HS, Ju NM. Optimization of rheological properties for the processing of Omija-pyun (Omija jelly) by Response Surface Methodology. Korean J. Food Cook. Sci. 19: 429-438 (2003) 

  16. Jeong JM. Antioxidative and antiallergic effects of aronia(Aronia melanocarpa) extract. J. Korean Soc. Food Sci. Nutr. 37: 1109- 1113 (2008) 

  17. Joo SY, Ryu HS, Choi HY. Quality characteristics of Jelly added with aronia (Aronia melancocarpa) juices. Korean J. Food Cook. Sci. 31: 456-464 (2015a) 

  18. Joo HY, Ryu MS, Kim EJ. Aronia: Basic book of agricultural technology distribution. Rural development administration runal support bureau, Jeonju, Korea. pp. 10-11 (2015b) 

  19. Kim KH, Lee KH, Kim SH, Kim NY, Yook HS. Quality characteristics of jelly prepared with flowering cherry (Prunus serrulata L. var. spontanea Max. wils.) fruit Powder. J. Korean Soc. Food Sci. Nutr. 39: 110-115 (2010) 

  20. Kim WM, Lee YS. A study on antioxidant activity of bread with waxy black rice flour added. Culi Sci & Hos Res. 13: 178-185 (2007) 

  21. Keast RSJ, Breslin PAS. An overview of binary taste-taste interactions. Food Qual. Prefer. 14: 111-124 (2003) 

  22. Lagemann RT. A relation between viscosity and refractive index. J. Am. Chem. Soc. 67: 498-499 (1945) 

  23. Laura F, Lucia P, Serena L, Caroline P, Luca R, Marco C, Giulia B, Luca C. Linear viscoelastic properties of selected polysaccharide gums as function of concentration, pH, and temperature. J. Food Sci. 84: 65-72 (2018) 

  24. Lee WG. Quality characteristic and antioxidant properties of gelatin jelly incorporated with black currant (Ribes nigrum L.) powder. Culi. Sci. & Hos. Res. 24: 113-120 (2018) 

  25. Lee DH, Chung HJ. Quality characteristics and antioxidant activities of jelly containing honeyberry powder. Korean J. Food Preserv. 27: 111-118 (2020) 

  26. Lee J, Durst RW, Wrolstad RE. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study. J. AOAC Int. 88: 1269-1278 (2005) 

  27. Lee DS, Park JH, Yoo SS. Quality and antioxidant activity characteristics of blueberry-pyun with different amounts of blueberry juice. Korean J. Food Cook. Sci. 31: 718-724 (2015) 

  28. Lee JA. Quality characteristics and antioxidant effects of white bean paste added aronia powder. Culi. Sci. & Hos. Res. 23: 29-37 (2017) 

  29. Lee JA, Yoon JY. The quality and antioxidant properties of cookies containing aronia powder. Culi. Sci. & Hos. Res. 22: 179-189 (2016) 

  30. Lees R, Jackson EB. Sugar confectionary and chocolate manufacture. Leonard Hill Books, Aylesbury, UK. P. 226 (1990) 

  31. Ministry of Agriculture, Food and Rural Affairs. Overproduction aronia, explanatory data in support for orchard maintenance. Available from: https://www.mafra.go.kr/bbs/mafra/69/319559/artclView.do. Accessed Jan. 30, 2021. 

  32. Ministry of Food and Drug Safety. Texture analysis of jelly. Available from: http://www.foodsafetykorea.go.kr/foodcode/01_03.jsp?idx272. Accessed Jan. 28, 2021. 

  33. Moorhouse R, Walkinshaw MD, Arnott S. Xanthan gum molecular conformation and interactions. Vol. 45, pp. 90-102. In: Extracellular Microbial Polysaccharides. Sandford PA, Laskin A (eds). ACS Symp. Ser., San Francisco, CA, USA (1977) 

  34. Nuno M, Elisabete C, Catarina L, Victor-de F. Influence of the tannin structure on the disruption effect of carbohydrates on proteintannin aggregates. Anal. Chim. Acta. 513: 135-140 (2004) 

  35. Oh HJ, Back JW, Lee JY, Oh YJ, Lim SB. Quality characteristics of jelly added with pressed kiwi (Actinidia chinensis var. Halla Gold) Juice. Culi. Sci. & Hos. Res. 19: 110-120 (2013) 

  36. Olas B, Wachowicz B, Tomczak A, Erler J, Stochmal A, Oleszek W. Comparative anti-platelet and antioxidant properties of polyphenol-rich extracts from berries of Aronia melanocarpa, seeds of grape and bark of Yucca schidigera in vitro. Platelets. 19: 70-77 (2008) 

  37. Omran MM, Fiani F, Saraei AG, Koohyar F, Rostami AM. Determination and study on refractive indices and viscosities of aqueous solutions of citric acid, (citric acid+glycerol), and (citric acid+ dsorbitol) at T293.15K-323.15K and atmospheric pressure. Food Chem. 289: 436-442 (2019) 

  38. Oszmianski J, Wojdylo A. Aronia melanocarpa phenolics and their antioxidant activity. Eur. Food Res. Technol. 221: 809-813 (2005) 

  39. Park HJ, Chung HJ. Influence of the addition of aronia powder on the quality and antioxidant activity of muffins. Korean J. Food Preserv. 21(5): 668-675 (2014) 

  40. Park HJ, Jeong SH, Yoon HH, Jung JH, Song JY. Optimization of the acetic acid fermentation for aronia vinegar using response surface methodology. Korean J. Food Cook. Sci. 30: 792-799 (2014) 

  41. Park MJ, Kim HK, Choi KK, Koo BY, Lee SK. Fermentation characteristics of makgeolli containing aronia(Aronia melanocarpa, black chokeberry). Korean J. Food Sci. Technol. 48: 27-35 (2016) 

  42. Park JE. Tannin reducing effect of aronia by using LAB isolated from Makgeolli. MS thesis, Kyungpook National University, Daegu, Korea. pp. 42-45 (2020) 

  43. Price ML, Van-Scoyoc S, Butler LG. A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain. J. Agr. Food Chem. 26: 1214-1218 (1978) 

  44. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio. Med. 26: 1231-1237 (1999) 

  45. Santos JS, Brizola BRA, Granato D. High-throughput assay comparison and standardization for metal chelating capacity screening: A proposal and application. Food Chem. 214: 515-522 (2017) 

  46. Shin HJ, Byun OH, Kim YJ, Bang BY, Park JM, Jeong YS, Bai DH. Study of tannin reducing effect of aronia by yeast isolated from jeotgal. Kor. J. Mycol. 43: 247-252 (2015) 

  47. Simeonov SB, Botushanov NP, Karahanian EB, Pavlova MB, Housianitis HK, Troev DM. Effects of aronia melanocarpa juice as part of the dietary regimen in patients with diabetes mellitus. Folia. Med. (Plovdiv). 44: 20-23 (2002) 

  48. Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdicphosphotungstic acid reagents. Am. J. Enol. Vitic. 16: 144-158 (1965) 

  49. Soares S, Brandao E, Mateus N, de Freitas V. Sensorial properties of red wine polyphenols: Astringency and bitterness. Crit. Rev. Food Sci. Nutr. 57: 937-948 (2017) 

  50. Statistics Korea. 2018. Changes in domestic sales amount by confectionery item, Available form: https://kosis.kr/statHtml/statHtml.do?orgId145&tblIdTX_14503_A049_1&conn_pathI2. Accessed Jan 30, 2021. 

  51. Sun B, Ricardo-da-Silva J, Spranger I. Critical factors of vanillin assay for catchins and proanthocyanidins. J. Agr. Food Chem. 46: 4267-4274 (1998) 

  52. Tanaka T, Tanaka A. Chemical components and characteristics of black chokeberry. J. JPN SOC. FOOD SCI. 48: 606-610 (2001) 

  53. Wu X, Gu L, Prior RL, Mckay S. Characterization of anthocyanins and proanthocyanindins in some cultivars of Ribes, Aronia and Sambucus and their antioxidant capacity. J. Agr. Food Chem. 52: 7846-7856 (2004) 

  54. Yoo HJ, Chung HS. Physiochemical characteristics and antioxidant activity of jellies added with green tea woojeon. J. Kor. Tea Soc. 24: 69-75 (2018) 

  55. Yoon HS, Kim JW, Kim SH, Kim YG, Eom HJ. Quality characteristics of bread added with aronia powder (Aronia melanocarpa). J. Korean Soc. Food Sci. Nutr. 43: 273-280 (2014) 

저자의 다른 논문 :

관련 콘텐츠

오픈액세스(OA) 유형

BRONZE

출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문

저작권 관리 안내
섹션별 컨텐츠 바로가기

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

AI-Helper 아이콘
AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트

맨위로