This study investigates the quality characteristics of sweet persimmon jam added with aronia juice. Sweet persimmon jam was prepared with sweet persimmon, sugar, pectin and various amounts (20, 40, 60, 80%) of aronia juice, and it was assessed for pH, total acidity, color, sensory evaluation and hydrogen donating ability on 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging effects and content of the total polyphenols, respectively. Increasing the amount of aronia juice decreased the pH, whereas the total acidity gradually increased. In addition, with an increased amount of aronia juice, the lightness (L) and yellowness (b) significantly decreased, while redness (a) gradually increased. By increasing the amount of aronia juice, the polyphenol contents, DPPH and ABTS radical scavenging activities were increased. The results of the sensory evaluation showed that the sweet persimmon jam added with 80% aronia juice had the highest overall-acceptability scores. The results suggest enhancing the quality, palatability and acceptability of sweet persimmon jam by adding 60~80% of aronia juice.

• 이지현(충청북도농업기술원) | Ji-Hyun Lee (Chungcheongbukdo Agricultural Research and Extension Services, Cheongju 28130, Korea)
• 박재호(충청북도농업기술원) | Jae-Ho Park (Chungcheongbukdo Agricultural Research and Extension Services, Cheongju 28130, Korea)
• 정정순(충청북도농업기술원) | Jeong-Sun Jeong (Chungcheongbukdo Agricultural Research and Extension Services, Cheongju 28130, Korea)
• 송달님(충청북도농업기술원) | Dal-Nym Song (Chungcheongbukdo Agricultural Research and Extension Services, Cheongju 28130, Korea)
• 김영호(충청북도농업기술원) | Youngho Kim (Chungcheongbukdo Agricultural Research and Extension Services, Cheongju 28130, Korea)
• 엄현주(충청북도농업기술원) | Hyun-Ju Eom (Chungcheongbukdo Agricultural Research and Extension Services, Cheongju 28130, Korea) Corresponding author