This purpose of this study was to investigate the quality characteristics of jellies added with lemon myrtle extract. Lemon myrtle leaves were extracted for 0, 3, 5, 7, 9 minutes, respectively, in 90℃ water and used for jelly preparation. The moisture content of control showed the lowest value and the content increased significantly as the extraction time of lemon myrtle increased. The pH of L0 was significantly high and increased significantly with the increase of extraction duration time. The lightness value was the lowest in the L3. The redness showed the lowest value in the L9. The yellowness showed the lowest value in the L0. In texture properties the hardness of L9 showed the highest value and the lemon myrtle extraction duration increased significantly. The cohesiveness was highest in the L0 and lowest in the L5. Gumminess and chewiness increased significantly with increasing extraction duration. Total polyphenol content was the highest in the L5 and the jellies with lemon myrtle extracts were significantly higher than the L0. DPPH radical scavenging activities increased significantly with increasing extraction duration. The ABTS radical scavenging activity of the L0 was the lowest. In the sensory evaluation overall preference, color, sweetness, texture, and lemon myrtle flavor did not show any significant differences among the samples.

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

• 이은실(순천대학교 식품영양학과) | Eun-Sil Lee (Dept. of Food and Nutrition, Sunchon National University)
• 이영주(순천시어린이급식관리지원센터) | Young-Ju Lee (Suncheon Center for Children's Foodservice Management)
• 김지현(순천대학교 식품영양학과) | Ji-Hyun Kim (Dept. of Food and Nutrition, Sunchon National University)
• 전순실(순천대학교 식품영양학과, 순천대학교 전남실버복지연구센터) | Soon-Sil Chun (Dept. of Food and Nutrition, Sunchon National University, The Jeonnam Welfare Research Center for Eldery, Sunchon National University) Corresponding author