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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2020.1
- 수록면
- 159 - 166 (8page)
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초록· 키워드
오류제보하기
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.
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참고문헌 (34)
참고문헌 신청
Amerine MA / 1980 / Methods for Analysis of Musts and wine / Wiley Sons :176~180
AOAC / 1995 / The Association Official Methods of Analysis. 16th ed :31
최보영 / 2017 / 장 담금법에 따른 된장의 품질 특성 변화 / 한국식품저장유통학회지 24(7):923~933
정해정 / 2016 / 아로니아, 블랙커런트, 마키베리의 기능성 성분 및 생리활성 비교 / 한국식품영양과학회지 45(8):1122~1129
Dewanto V / 2002 / Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity / J Agric Food Chem 50:3010~3014
AOAC / 1995 / The Association Official Methods of Analysis. 16th ed :31
최보영 / 2017 / 장 담금법에 따른 된장의 품질 특성 변화 / 한국식품저장유통학회지 24(7):923~933
정해정 / 2016 / 아로니아, 블랙커런트, 마키베리의 기능성 성분 및 생리활성 비교 / 한국식품영양과학회지 45(8):1122~1129
Dewanto V / 2002 / Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity / J Agric Food Chem 50:3010~3014
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