[논문]Physicochemical properties of novel jelly produced by adding Platycodon grandiflorum concentrates

Kim, Yu Mi; Youn, Kwang-Sup

doi:10.11002/kjfp.2022.29.5.739

Physicochemical properties of novel jelly produced by adding Platycodon grandiflorum concentrates
도라지 농축액을 첨가한 젤리의 이화학적 품질 특성 원문보기

한국식품저장유통학회지 = Korean journal of food preservation, v.29 no.5, 2022년, pp.739 - 748

Kim, Yu Mi , Youn, Kwang-Sup

Abstract ▼ AI-Helper

We evaluated the physicochemical properties of Platycodon grandiflorums jelly prepared six different concentrate levels to develop the jelly with improved functionality. As the Platycodon grandiflorums concentrate content increased, the moisture content and pH tended to decrease, and soluble solids tended to increase, but no significant variation existed. The L value decreased as the concentration of Platycodon grandiflorums content increased. Conversely, the a and b values tended to increase. Texture profile of the jelly revealed, the strength and hardness increased, but the elasticity and cohesiveness decreased as the content of the Platycodon grandiflorums concentrate increased. The melting rate was lowest in the control jelly, and there was no significant difference in the melting rates between the jelly supplemented with different concentrate levels. The melting temperature was the highest in PG10, and the gelling temperature did not vary significantly among the different added Platycodon grandiflorums concentrate levels. The crude saponin content increased as the concentrate content increased. The ABTS and the DPPH radical scavenging ability both tended to increase as the content increased. Therefore, the jelly preparation improved in functionality by adding Platycodon grandiflorums concentrate, with providing improved textural characteristics and high antioxidant properties.

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DOI : 10.11002/kjfp.2022.29.5.739 [무료]
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