To increase the utilization of Centella asiatica (CA), enzymes such as cellulase and pectinase were added and the physicochemical properties of the treated CA were analyzed. In addition, apple-CA jam was prepared using the enzyme-treated CA, which had the best antioxidant properties, and the physicochemical and sensory qualities of the jam were measured. There was a high content of ascorbic acid, polyphenols, flavonoids, reducing sugar, amino acid, minerals and DPPH radical scavenging activity in the enzyme-treated group. The antioxidant component and activity in the jam prepared by adding enzyme-treated CA increased with an increase in the amount of enzyme-treated CA. In the soluble solids, the higher the amount of enzyme-treated CA, the higher the value, but there was no significant difference in pH. The sensory evaluation of the jam, in particular the taste, showed that the highest preference was observed when the enzyme-treated CA was added in the range of 5.0~6.7%, and the control group showed the lowest preference. There was no significant difference in flavor and spreadability among the treatment groups, however, the control group showed the highest color preference. In the overall acceptability, when 5.0% of enzyme-treated CA was added, the highest acceptability was shown.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 효소처리 병풀 제조
    3. 효소처리 병풀의 항산화 성분 및 DPPH 라디칼 소거능 측정
    4. 효소처리 병풀의 구성아미노산 함량
    5. 효소처리 병풀의 무기질 함량
    6. 사과․병풀잼 제조
    7. 사과․병풀잼의 추출물 제조
    8. 사과․병풀잼의 항산화 성분과 항산화 활성
    9. 사과․병풀잼의 고형분함량 및 pH
    10. 사과․병풀잼의 관능검사
    11. 통계처리
결과 및 고찰
    1. 효소처리한병풀의항산화활성과항산화활성물질함량
    2. 효소처리한 병풀의 구성 아미노산 및 함량
    3. 효소처리한 병풀의 무기질 함량
    4. 사과․병풀잼의 항산화 성분과 항산화 활성
    5. 사과․병풀잼의 가용성고형분 및 pH
    6. 사과․병풀잼의 관능검사
요약 및 결론
References

• 이경행(한국교통대학교 식품영양학) | Kyung-Haeng Lee (Major in Food and Nutrition, Korea National University of Transportation) Corresponding author
• 주가영(한국교통대학교 식품영양학) | Ga-Young Joo (Dept. of Food and Nutrition, Korea National University of Transportation)
• 김채영(한국교통대학교 식품영양학) | Chae-Young Kim (Dept. of Food and Nutrition, Korea National University of Transportation)
• 한기정(한국교통대학교 식품영양학) | Ki-Jung Han (Dept. of Food and Nutrition, Korea National University of Transportation)
• 장다빈(한국교통대학교 식품영양학) | Da-Bin Jang (Dept. of Food and Nutrition, Korea National University of Transportation)
• 윤지혜(한국교통대학교 산학협력단) | Ji-Hye Yun (Industry-Academy Cooperation Foundation, Korea National University of Transportation)
• 유광원(한국교통대학교 식품영양학) | Kwang-Won Yu (Major in Food and Nutrition, Korea National University of Transportation)
• 배윤정(한국교통대학교 식품영양학) | Yun-Jung Bae (Major in Food and Nutrition, Korea National University of Transportation)