In this study, effect of mixing ratio of -carrageenan and glucomannan on quality characteristics of jelly incorporated with omija concentrate were analyzed. Through previous studies, the concentration of the gelling agent was fixed at 1.5% of the weight of the jelly. As a control, omija concentrate jelly using a single gelling agent was prepared. The texture of the jelly using glucomannan alone could not be measured because it was difficult to maintain its shape. The texture was changed according to the mixing ratio of -carrageenan and glucomannan. When -carrageenan was mixed with glucomannan, the water holding capacity was increased. Jelly prepared in mixing 2:1 ratio of -carrageenan and glucomannan was observed to have the highest hardness, springiness, gumminess, cohesiveness, and chewiness. Also, in order to manufacture omija jelly that maintains high water retention for a long period of time, it is optimal to mix -carrageenan and glucomannan at a ratio of 1:2.

This study aimed to develop an optimal processing method for the production of apple-mango jelly for domestic suppliers, by analyzing the quality attributes of the jelly. According to the central composite design, a total of 11 experimental points were designed including the content of apple-mango juice (X1), and the sugar content (X2). The responses were analyzed including the color values (CIE Lab and color difference), physicochemical properties (water activity, sweetness, pH, and total acidity), and textural properties (hardness and gel strength). Regression analysis was conducted, except for total acidity, and showed no significant difference for all the experimental points (p<0.05). Quadratic model was derived for all responses with an R square value ranging from 0.8590 to 0.9978. Based on regression model, the appropriate mixing ratio of apple-mango jelly was found to be 31.11% of apple mango juice and 14.65% of sugar. Through this study, the possibility for developing jelly product using apple-mango was confirmed, and it is expected that these findings will contribute to the improvement of the agricultural industry.

Corni Fructus (CF) is a fruit of Cornus officinalis Sieb. et Zucc. and has been used as traditional oriental medicine. It has various functional qualities such as being antioxidative, anti-inflammatory, antidiabetic, antihyperglycemic, and immunity-regulating. In the current study, CF was extracted from two conventional extract solvents (distilled water (DW) and 70% ethanol) with/without high-speed homogenization (HSH) treatments. The extract was characterized by measuring the total polyphenol contents and antioxidant activities. The HSH treatment significantly improved the total polyphenol content (from 28.4±0.9 mg/mL to 35.5±0.9 mg/mL), ABTS (from 59.8±0.4% to 78.4±2.7%), and DPPH radical scavenging activities (from 50.8±1.4% to 59.7±2.8%) of the DW extract and showed a level similar to that of 70% ethanol extract. The CF extracts were further used to prepare functional jelly with gelatin and other components such as pectin, fructooligosaccharide, and citric acid. The jelly’s hardness, springiness, gumminess, and cohesiveness were characterized using a texture profile analysis (TPA).

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.

Various jellies were produced depending on the type and concentration of gelling agent (nine types), which added a single or double agent in jelly production. Firstly, jelly was manufactured using nine different single gelling agents and characterized. Secondly, six suitable gelling agents were selected to combine double gelling agents among nine gelling agents. To find the optimum gelling agent condition, jelly was intentionally made around 3.6-3.7 pH and 4- 5 N fracturability. A total of 1.2% gelling agent (both single and double agents) was suitable for making jelly (3.6- 3.7 pH, 4-5 N fracturability). According to the analytical result, the optimum single gelling agent was κ-carrageenan and gellan gum, while a suitable combination of double gelling agents was κ-carrageenan and gellan gum at ratios of 1.0:0.2, 0.8:0.4, and 0.6:0.6 and agar and locust bean gum at ratios of 0.8:0.4, 0.6:0.6.

This study compared and analyzed the quality characteristics and antioxidant activity of the commercial stick-type jelly of pomegranate (P1-P3), green apple (G1-G3), and red ginseng (R1-R3). The pomegranate group's pH showed a relatively low range (3.38-3.61), and the red ginseng group showed a relatively high range (4.14-4.96). The total acidity of commercial stick-type jelly was in the range of 0.31-4.60, and this value satisfied the total acidity standard of candy prescribed in the Ministry of Food and Drug Safety. Water content in the commercial stick-type jelly was lowest in P1 (45.99%) and highest in R3 (83.16%). The pomegranate group was significantly higher than the other samples for sugar content and turbidity (p<0.05). Fracturability was measured only in G2 and G3 with significantly lower hardness values (p<0.05), while the pomegranate group showed significantly higher values for hardness, adhesiveness, cohesiveness, gumminess, and chewiness compared to other samples (p<0.05). In DPPH free radical scavenging activity and total phenolic content results, the pomegranate group tended to have a high value, especially P3, which showed significantly the highest DPPH free radical scavenging activity (p<0.05). These results show that various commercial stick-type jelly products have different characteristics according to such factors like raw material and manufacturer.

This study aimed to investigate the antioxidant activities and quality characteristics of jelly added with Orostachys japonicus juice. The moisture content and the soluble solids content of the jelly samples decreased significantly with increasing content of O. japonicus. The pH was highest in the control samples, and the pH significantly decreased with the addition of increasing amounts of O. japonicus. In terms of the chromaticity measurements, the lightness value and redness value was highest in the control sample, and it decreased as the amount of added O. japonicus increased, whereas the yellowness value increased with increasing levels of O. japonicus added. The gumminess and chewiness of the jelly increased with the addition of increasing amounts of O. japonicus. On the other hand, the cohesiveness and adhesiveness of the jelly did not show statistically significant changes. The total polyphenol and DPPH radical scavenging activities of the jelly with 100% O. japonicus added were significantly higher than those of the jelly with 0% O. japonicus added. Regarding the sensory evaluation, the sample with 75% O. japonicus added was perceived to have the best color, flavor, O. japonicus flavor, chewiness, and overall preference.

본 연구에서는 초음파 처리가 fused deposition modeling 방식으로 젤리를 3D 프린팅 하는데 요구되는 소재 필요 요건에 미치는 영향을 연구하였다. 젤리 제형은 젤라틴 16 wt%, 설탕 40 wt%, 그리고 구연산 1 wt%이었다. 젤라틴 제형(1,300 g)을 초음파 처리(700 W, 30 분)한 후 25 ℃에서 젤리 제형의 유변학적 특성을 측정하였고, 제형으로부 터 형성된 젤의 젤 강도를 측정하였다. 젤리 제형의 프린팅 필요요건은 G’, tan δ, yield stress (τ0), phase angle (δ), flow consistency (k), relaxation exponent (n), 그리고 gel strength로 나타내었고, 각각의 값은 5410.13 Pa, 0.09, 283.09 Pa, 5.04°, 4615.61, 0.046, 그리고 17.25 N였다. 초음파 처리는 G’과 k를 각각 8634.03 Pa와 7421.97로 증가시켰고, tan δ, δ, n, 그리고 젤 강도를 각각 0.044, 2.50°, 0.025, 그리고 16.96 N으로 감소시켰다. 이로써 초음파 처리가 젤리 3D 프린팅의 소재 필요 요건 중 fidelity, solidarity, 그리고 extrudability에 영향을 미치는 것을 확인할 수 있었다. 3D 프린팅에 적합하지 않은 젤리 제형을 초음파 처리하였을 때, G’과 k값이 각각 6569.24 Pa, 4656.41로 증가하여 3D 프린팅에 적합한 소재 필요요건 범위를 만족시키는 것을 알 수 있었다. 또한 tan δ, δ, 그리고 n값은 각각 0.04, 2.05°, 그리고 8.37 N으로 감소하여 3D 프린팅 필요요건에서 벗어난 결과를 나타냈지만 각각의 필요요건 값에 근 접하는 경향으로 변화함을 알 수 있었다. 따라서 본 연구에서는 초음파 처리가 젤리를 3D 프린팅 하는데 요구되는 소재 필요요건에 미치는 영향을 확인할 수 있었고, 이로써 초음파 처리가 젤리를 3D 프린팅 하기 위한 소재의 물 성 조절 방법으로서 사용될 수 있음을 확인할 수 있었다.

젤리 제형에 대한 소르비톨의 첨가가 젤리를 fused deposition modeling 방식으로 3D 프린팅 하기 위해 요구되는 소재 필요 요건에 미치는 영향을 연구하였다. 연구에 사용된 젤리 제형은 젤라틴(10 wt%), 펙틴(7 wt%), 설탕 또는 소르비톨(30 wt%), 그리고 구연산(1 wt%)이었다. 제형의 유변학적 특성은 cup & bob geometry를 장착한 레오미터를 이용하여 25 ℃에서 frequency sweep test (0.1-100 rad/s)와 strain sweep test (0.1-100%)를 수행하여 측정하였고, gel strength는 cylinder measuring probe (p/0.5HS)가 장착된 texture analyzer를 이용하여 측정하였다. 소르비톨이 첨가된 소 재의 유변학적 특성과 gel strength는 기존의 설탕이 첨가된 소재(tan δ: 0.67, phase angle: 33.96, n: 0.40, gel strength: 5.91 N)와 비교하였을 때 tan δ, phase angle, flow behavior index (n), 그리고 gel strength가 각각 0.49, 26.02°, 0.28, 그 리고 1.92 N으로 감소하여 설탕을 대신한 소르비톨의 첨가가 젤리 3D 프린팅의 소재 필요 요건 중 fidelity, solidarity, extrudability, 그리고 gel strength에 영향을 미친다는 것을 확인하였다. 소재 필요요건에서 벗어난 제형(젤라틴(10 wt%), 펙틴(5 wt%), 설탕(30 wt%), 그리고 구연산(1 wt%))에 소르비톨을 첨가하였을 때 tan δ, phase angle, n, 그리고 gel strength가 각각 0.43, 23.08, 0.24, 그리고 1.08 N으로 감소하여 소르비톨의 첨가가 소재 필요요건에 벗어난 제형 을 소재 필요요건에 만족 시키는 방향으로 변화 시킴을 알 수 있었다. 본 연구를 통해 젤리 제형에 대한 소르비톨의 첨가를 이용한 소재 물성 조절 방법이 젤리를 프린팅 하는데 요구되는 소재 필요 요건에 미치는 영향을 확인할 수 있었고, 소르비톨 첨가가 젤리의 3D 프린팅에 사용되는 소재의 물성 조절 방법으로 사용될 수 있음을 확인할 수 있 었다.

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.

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.

This study examined the quality characteristics of jelly prepared with green grape juice (GJ). The pH, oBrix value, color, texture, and sensory evaluation of the jelly were measured. The pH of the jelly significantly decreased with increasing amount of GJ over the range of 3.25-5.27. The oBrix value of the jelly showed a significantly higher result as the amount of GJ increased (p<0.001). Lightness (L) and redness (a) decreased with increasing amount of GJ, and yellowness (b) increased. In the texture measurement, the GJ-100 sample group with a high substitute rate of GJ showed high hardness, gumminess, and chewiness (p<0.001). The results of principal component analysis (PCA) showed that the sample groups with high GJ content were classified as having relatively strong yellowness, sweet aroma, metallic aroma, grassy aroma, sweetness, sourness, green grape skin taste, and astringency. In the acceptance test, the GJ-50 sample group was evaluated to be high in flavor (p<0.001) and overall acceptance (p<0.01). However, sample groups consisting of 50% or more GJ were evaluated to be significantly strong in terms of astringency. Therefore, further study needs to be conducted about improving astringency in the future.