The aim of this study was to investigate the antioxidant activities and quality characteristics of jelly added with 0%, 8%, 16%, 24%, and 32% rhubarb stem juice (RSJ). The moisture content and water activity of jelly samples increased significantly with increasing content of RSJ. The pH was highest in control samples; and the more the amount of RSJ added, the lower. Hunter color value of the jelly showed that L was highest in control samples, but it was not significant in RSJ-added samples. The A value was increased significantly with the addition of RSJ. Hardness, gumminess, and chewiness was highest in samples with 0~8% RSJ, and it decreased by increasing RSJ addition. DPPH radical scavenging activity results showed 60% activity in samples with 32% RSJ. ABTS radical scavenging activity was lowest in control samples and samples with 8~32% RSJ showed 70~80% activity, but it was not significant in samples with 8~32% RSJ. The total polyphenol was increased respectively with increasing levels of RSJ. In terms of consumer acceptance, overall acceptability did not show any significant difference among samples, and the color showed the highest value in samples with 32% RSJ and the lowest value in samples with 8% RSJ.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 실험방법
결과 및 고찰
    1. 루바브 젤리의 이화학적 특성
    2. 루바브 젤리의 항산화성 분석
    3. 루바브 젤리의 관능검사
요약 및 결론
References

• 하문숙(순천대학교 식품영양학과) | Mun-Suk Ha (Dept. of Food and Nutrition, Sunchon National University)
• 김지현(순천대학교 식품영양학과) | Ji-Hyun Kim (Dept. of Food and Nutrition, Sunchon National University)
• 이영주(순천시어린이급식관리지원센터) | Young-Ju Lee (Suncheon Center for Children's Foodservice Management)
• 전순실(순천대학교 식품영양학과) | Soon-Sil Chun (Dept. of Food and Nutrition, Sunchon National University) Corresponding author