Quality Characteristics of Jelly Using Fresh Puree of Sansuyu (Corni Fructus)

Jeong, Ji-Suk; Park, Su‐Jin; Son, Byeong-Gil

doi:10.3746/jkfn.2017.46.1.083

Cited by 10 publications

(3 citation statements)

References 20 publications

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“…The springiness decreased and increased repeatedly (P=0.097). Jeong et al (2017) also showed that the adhesiveness decreased as the amount of sansuyu puree agar jelly increased. Even in Lee et al (2010)'s jelly containing black garlic, the hardness decreased as the amount added increased.…”

Section: Texturementioning

confidence: 90%

“…As the amount of addition increased, so did the a-and bvalue (P<0.001). Jeong et al (2017) also discovered that the a-and b-values increased as the addition amount of sansuyu puree agar jelly increased. Jeong and Kim (2008) also demonstrated that as more citrus concentrate was added to the jelly, the b-value increased.…”

Section: Salinity and Chromaticitymentioning

confidence: 91%

“…The manufacture of jelly was referred to in the previous study, the sansuyu puree agar jelly manufacturing method of Jeong et al (2017). Table 1 shows the mixing ratio for each material.…”

Section: Manufacturementioning

confidence: 99%

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Quality Characteristics of Citrus Peel Jelly

Baek

Ryu

Paik

2023

Prev. Nutr. Food Sci.

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Citrus peels are high in flavonoids and can help with nausea, indigestion, and phlegm. Furthermore, the peel is higher in dietary fiber and phenolic compounds than the fruit. However, every year, around 40,000∼120,000 tons of citrus peels are discarded as waste. As a result, citrus peel jelly was created, which can be reused as a functional food. In this study, salinity, color, texture, and antioxidant properties were measured by adding citrus peel powder at 0%, 1%, 3%, 5%, and 7%, respectively. The salinity decreased as the amount of addition increased (P<0.001). The L-value of chromaticity decreased significantly (P<0.001). The a-, b-value increased significantly (P<0.001). As the addition amount increased, the hardness decreased significantly (P=0.002). Total polyphenols, flavonoids, 2,2-diphenyl-1-picrylhydrazyl scavenging capacity, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) scavenging capacity all increased statistically significantly (P<0.001). Through this study, we confirmed the quality characteristics of citrus peel jelly. Citrus peel jelly, which is high in antioxidant activity, is expected to increase the use of peel and functional foods.

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Section: Texturementioning

confidence: 90%

Section: Salinity and Chromaticitymentioning

confidence: 91%