Melon is a fruit consumed and grown globally because of the sweet taste and pleasant aroma. The purpose of this study was to determine the quality characteristics and antioxidant activities of melon jams added with various fruits such as apple, aronia, blueberry, grape, kiwi, passion fruit, and peach. We determined quality characteristics such as pH, total acidity, antioxidant activity, content of total anthocyanin, polyphenol and tannin, respectively. The 100% melon jam as the control was the highest pH and lowest total acidity, whereas mixed jams with melon and passion fruit showed opposite results. The mixed jams with melon and aronia of the total anthocyanin, the polyphenol contents, tannin, and ABTS radical scavenging activities, were markedly higher than those of the control and other samples (p<0.001), followed by the mixed jams with melon and blueberry. In the taste sensing analysis, mixed jams with melon and passion fruit revealed higher richness and lower aftertaste-bitterness and aftertaste-astringency than the commercial strawberry jam and other samples. Thus, jams mixed with various fruits, in particular, aronia, blueberry, and passion fruit were superior to the 100% melon jam in terms of physiological activity and palatability.

This study investigates the quality characteristics of sweet persimmon jam added with aronia juice. Sweet persimmon jam was prepared with sweet persimmon, sugar, pectin and various amounts (20, 40, 60, 80%) of aronia juice, and it was assessed for pH, total acidity, color, sensory evaluation and hydrogen donating ability on 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging effects and content of the total polyphenols, respectively. Increasing the amount of aronia juice decreased the pH, whereas the total acidity gradually increased. In addition, with an increased amount of aronia juice, the lightness (L) and yellowness (b) significantly decreased, while redness (a) gradually increased. By increasing the amount of aronia juice, the polyphenol contents, DPPH and ABTS radical scavenging activities were increased. The results of the sensory evaluation showed that the sweet persimmon jam added with 80% aronia juice had the highest overall-acceptability scores. The results suggest enhancing the quality, palatability and acceptability of sweet persimmon jam by adding 60~80% of aronia juice.

본 연구는 최근 항산화활성이 우수하다고 알려지면서 재배면적이 증가하고 있는 아로니아의 소비촉진을 위해 아로니아에 사과를 부재료로 첨가하여 떫은맛은 감소되고 기호도가 향상이 된 아로니아 혼합잼을 다양하게 제조한 후, 그 품질특성을 조사하고자 하였다. 100% 아로니아 잼을 비롯한 90%, 70%, 그리고 50% 아로니아 잼을 제조한 뒤 4가지 잼의 품질을 조사한 결과, 아로니아의 함량이 증가할 수록 pH는 감소하였고, 총산은 증가하였다. 색도는 아로니 아 함량이 감소할수록 명도는 증가하였고, 적색도와 황색 도는 아로니아 함량이 감소하여도 큰 변화를 보이지 않았 다. 조직감에서 견고성과 탄력성, 점성, 씹힘성은 아로니아 함량이 100%일 때 가장 높았다. 총 폴리페놀과 전자공여능 은 아로니아의 함량이 줄어들수록 감소하는 경향을 보였 다. 관능평가에서 색상과 향미, 신맛은 아로니아 함량이 증가하여도 유의적인 차이를 보이지 않았다. 빵 발림성과 단맛은 아로니아 함량이 감소할수록 증가하였다. 전반적인 기호도는 아로니아 함량이 70%일 때 가장 선호도가 높았 다. 따라서 생리활성, 관능적인 면을 고려했을 때 70% 아로 니아와 30% 사과를 첨가한 아로니아 혼합잼의 경우 현재 한정된 범위의 가공식품의 재료로 쓰이고 있는 아로니아의 이용성을 증진시킬 수 있을 것이라 기대된다.

The objective of this study was to characterize three different commercial (A, B and C) and two handmade (HM-AP, atmospheric pressure; HM-RP, reduced pressure) strawberry jams in relation to soluble solids, pH, total acid, total polyphenol, anthocyanin, color values, texture properties, and sensory evaluation. The soluble solid contents varied from 62.33 to 68.33 °Brix, and the pH ranged from 3.59 to 3.70. The color L and a values were the highest in the HM-RP strawberry jam (p<0.05). The total polyphenol contents of commercial jams A, B, and C were 56.10, 97.59, and 105.85 mg GAE/100 g, respectively, and those of the HM-AP and HM-RP of handmade jams were 156.13 and 189.94 mg GAE/100 g. The anthocyanin contents of A, B, and C commercial jams were 1.51, 0.95, and 0.80 mg/100 g, respectively, and those of the HM-AP and HM-RP handmade jams were 2.64 and 9.16 mg/100 g. The phenolic contents of the HM-RP jam were significantly much higher than those of the other jams. The hardness ranged from 5.67×103 (HM-AP jam) to 41.91×103 (jam B) dyne/cm2, the jelly strength ranged from 40.08 (HM-AP jam) to 180.33 (jam B) dyne, and the strength ranged from 83.84 (jam C) to 302.93 (jam B) g. The sensory evaluation of the color, flavor, sweetness, sourness, viscosity and overall acceptability of the HM-RP jam showed higher values than those of the other jams. Especially, the highest value of the color score was found in the HM-RP jam. The electon donating abilities of jams A, B, and C and of the HM-AP and HM-RP jams were 44.27, 41.70, 53.06, 69.08, and 73.21%, respectively. These results indicated that the HM-RP strawberry jam prepared with reduced pressure using micro-oxygen technology was a good source of phenolic compounds, total polyphenols and anthocyanin, and had a high level of antioxidant activity.