Quality and Antioxidant Properties of Jelly Incorporated with Purple Sweet Potato Concentrate
2013
Choi, E.J., Daegu University, Republic of Korea | Lee, J.H., Daegu University, Republic of Korea
The feasibility of incorporating purple sweet potato concentrate (PSPC) as a value-added food ingredient in convenient food products, using a model system of jelly, was investigated. The pH and soluble solids content gradually increased with the increasing levels of PSPC added (p0.05). The moisture content ranged from 82.03-83.82%. Lightness decreased, whereas redness and yellowness increased significantly with the higher amount of PSPC in the formulation (p0.05). Turbidity and hardness also increased significantly (p0.05). Total polyphenol content and DPPH radical scavenging activity increased significantly with the addition of PSPC (p0.05). The consumer acceptance test indicated that the addition of PSPC had a favorable effect on consumer acceptances in all attributes. The jelly with 2% PSPC is recommended (with respect to the overall acceptance score) for taking advantage of the functional properties of PSPC without sacrificing consumer acceptability.
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