Quality Characteristics of Jelly Incorporated with Sweet Pumpkin Powder
2013
LEe, J.H., Daegu University, Gyeongbuk, Republic of Korea | Lee, M.K., Daegu University, Gyeongbuk, Republic of Korea
The feasibility of incorporating sweet pumpkin powder as a value-added food ingredient, using a model food system of jelly, was investigated. Sweet pumpkin powder was incorporated into jelly at 0, 2, 4, 6, and 8% (w/w) levels. Qualities, such as moisture content, pH, soluble solids content, color, hardness, and consumer preferences were determined. The moisture content of jelly decreased, but pH and soluble solids content increased significantly with increasing levels of sweet pumpkin powder (p0.05). Lightness decreased but redness and yellowness increased significantly (p0.05). Hardness also increased significantly with higher amounts of sweet pumpkin powder in the formulation (p0.05). Finally, the consumer acceptance test indicated that the highest level of incorporation (8%, w/w) had a considerable adverse effect on consumer preferences in all attributes. The jellies with 2% sweet pumpkin powder are recommended (with respect to overall preference score) for taking advantage of the functional properties of sweet pumpkin powder without sacrificing consumer acceptability.
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