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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.1
- 수록면
- 293 - 302 (10page)
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초록· 키워드
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We investigated treatments for the browning prevention of black carrot extracts and determined the characteristics and qualities of jelly supplemented with black carrot extract. Ascorbic acid, citric acid, and NaCl were added to black carrot extract and changes in color, texture, and anthocyanin content were evaluated. Changes were also determined and a sensory evaluation was performed for jelly supplemented with black carrot extract. The addition of 0.15 and 0.20% ascorbic acid prevented the browning of black carrot extracts and decreased anthocyanin content during the storage period. However, citric acid did not have a preventative effect, despite decreasing the pH below 5.0. Similar to results on the extract, 0.15% ascorbic acid maintained a reddish-violet color in jelly supplemented with black carrot extract by lowering browning during the storage period. Jelly supplemented with 0.15% ascorbic acid had an increased elasticity, gumminess, and chewiness, but jelly supplemented with 0.15% ascorbic acid+0.05% NaCl had a lowered hardness compared with the control during the storage period. In a sensory evaluation, the overall preference, in descending order, was: 0.15% ascorbic acid+0.05% NaCl > 0.15% ascorbic acid > control. In conclusion, 0.15~0.20% ascorbic acid prevented the browning of black carrot extract and inhibited a decrease in anthocyanin content. Jelly supplemented with black carrot extract and 0.15% ascorbic acid+0.05% NaCl were optimal for producing a soft jelly texture.
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참고문헌 (30)
참고문헌 신청
Cha HS / 2001 / Physicochemical characteristics of Rubus coreanus Miquel / J. Korean Soc. Food Sci. Nutr 30:1021~1025
Chaovanalikt A / 2003 / Ascorbic acid fortification reduces anthocyanins in extruded blueberry-corn cereals / J. Food Sci 68:2136~2140
조영 / 2009 / 석류와 천년초 분말을 첨가한 젤리의 품질특성 / 한국식품조리과학회지 25(2):134~142
Cisse M / 2012 / Impact of the extraction procedure on the kinetics of anthocyanin and colour degradation of roselle extracts during storage / J. Sci. Food Agric 92:1214~1221
Del Pozo-Insfran D / 2007 / Stability of copigmented anthocyanins and ascorbic acid in muscadine grape juice processed by high hydrostatic pressure / J. Food Sci 72:S247~S253
Chaovanalikt A / 2003 / Ascorbic acid fortification reduces anthocyanins in extruded blueberry-corn cereals / J. Food Sci 68:2136~2140
조영 / 2009 / 석류와 천년초 분말을 첨가한 젤리의 품질특성 / 한국식품조리과학회지 25(2):134~142
Cisse M / 2012 / Impact of the extraction procedure on the kinetics of anthocyanin and colour degradation of roselle extracts during storage / J. Sci. Food Agric 92:1214~1221
Del Pozo-Insfran D / 2007 / Stability of copigmented anthocyanins and ascorbic acid in muscadine grape juice processed by high hydrostatic pressure / J. Food Sci 72:S247~S253
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