논문 상세보기

자색 당근즙의 갈변 방지와 자색 당근즙 첨가 젤리의 품질 특성 KCI 등재

Browning Prevention of Black Carrot Extract and the Quality Characteristics of Jelly Supplemented with Black Carrot Extract

  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/254316
구독 기관 인증 시 무료 이용이 가능합니다. 4,000원
韓國食生活文化學會誌 (한국식생활문화학회지)
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

We investigated treatments for the browning prevention of black carrot extracts and determined the characteristics and qualities of jelly supplemented with black carrot extract. Ascorbic acid, citric acid, and NaCl were added to black carrot extract and changes in color, texture, and anthocyanin content were evaluated. Changes were also determined and a sensory evaluation was performed for jelly supplemented with black carrot extract. The addition of 0.15 and 0.20% ascorbic acid prevented the browning of black carrot extracts and decreased anthocyanin content during the storage period. However, citric acid did not have a preventative effect, despite decreasing the pH below 5.0. Similar to results on the extract, 0.15% ascorbic acid maintained a reddish-violet color in jelly supplemented with black carrot extract by lowering browning during the storage period. Jelly supplemented with 0.15% ascorbic acid had an increased elasticity, gumminess, and chewiness, but jelly supplemented with 0.15% ascorbic acid+0.05% NaCl had a lowered hardness compared with the control during the storage period. In a sensory evaluation, the overall preference, in descending order, was: 0.15% ascorbic acid+0.05% NaCl > 0.15% ascorbic acid > control. In conclusion, 0.15~0.20% ascorbic acid prevented the browning of black carrot extract and inhibited a decrease in anthocyanin content. Jelly supplemented with black carrot extract and 0.15% ascorbic acid+0.05% NaCl were optimal for producing a soft jelly texture.

저자
  • 노현정 | Nho, Hyun-Jung
  • 장수연 | Jang, Soo-Yeon
  • 박재중 | Park, Jae Jung
  • 윤호식 | Yun, Ho Sik
  • 박선민 | Park, Sunmin