Physicochemical, Sensory Characteristics and Antioxidant Activities of Jam Prepared with Black Garlic
2008
Kim, M.H. (Chungnam National University, Daejeon, Republic of Korea) | Son, C.W. (Chungnam National University, Daejeon, Republic of Korea) | Kim, M.Y. (Chungnam National University, Daejeon, Republic of Korea) | Kim, M.R. (Chungnam National University, Daejeon, Republic of Korea), E-mail: [email protected]
The antioxidant activities and quality characteristics of jam prepared with black garlic were evaluated. Fructo-oligosaccharide or maltitol syrup was replaced with sucrose: control (sucrose), fructo-oligosaccharide (FTO), FTOM (sucrose 50%＋FTO 50%), maltitol syrup (MT) and MTM (sucrose 50%+MT 50%). The endpoint of jam preparation was determined to reach 64°Brix of sweetness. There were significant differences in moisture content among the treatments, whereas acidity among treatments was not different. Reducing sugar content and viscosity were the highest in FTO (0.144%, 126,800 cP), whereas the lowest in control (0.074%, 101,600 cP). Lightness (L value), redness (a value) and yellowness (b value) of Hunter color system were the highest in FTO compared to the others. Hardness and springiness of textural properties were the highest in FTO. Antioxidant activities were the highest in FTO with the lowest IC∧50 values (42.3 mg/g for DPPH and 22.4 mg/g for hydroxyl radical scavenging activities). Total phenol content was highest in FTO among treatments. The overall acceptance score of black garlic jam containing FTO showed the highest score among treatments. Based on these results, it was suggested that fructo-oligosaccharide was appropriate for good qualities both in physicochemical and antioxidative activities of black garlic jam.
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