This study examined the quality characteristics and antioxidant properties of fruit and vegetable jellies mixed with Boswellia. Jellies were prepared with 0, 2, 4, 6, and 8% Boswellia, sugar and konjac. As a result, the pH of Boswellia jellies decreased to 5.19, 5.05, 4.94, and 4.84, respectively (p<0.001). Their L-value, a-value, b-value, and hardness increased significantly with increasing levels of added Boswellia (p<0.001), while individual phenolic compounds increased significantly with increasing levels of added Boswellia. Free sugars and organic acid contents had the highest bw10. The total phenolic compounds had the highest BW5 (112.9 mg TAE/g), BW10 (99.41 mg TAE/ g), and while the ABTS activities showed higher values than the control group. Overall, Boswellia can be used to produce high-quality jelly, which is expected to help develop excellent functional jelly products.

Abstract
서 론
재료 및 방법
결과 및 고찰
결론 및 요약
References
Author Information

• 정연희(신한대학교 대학원 바이오식품외식산업학과) | Yen-Hee Jung (Dept. of Bio-food & Foodservice Industry, Shinhan Graduate School)
• 안선정(신한대학교 식품조리과학부) | Sun-Choung Ahn (Dept. of food Science & Culinary Arts, Shinhan University) Corresponding author