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한국식품과학회지
→ 한국식품과학회지2021 ; 53(4): 446-453
Antioxidant activities of noni juice extracts using various ethanol ratios and quality characteristics of Konjak jelly added with noni juices
에탄올 농도에 따른 노니주스 추출물의 항산화활성 및 노니곤약젤리의 품질특성
Ji Sun Jung1 and Shin Youn Joo2*
1Major in Nutrition Education, Graduate School of Education, Daejin University2Department of Food Science and Nutrition, Daejin University
정지선1 · 주신윤2,*
1대진대학교 교육대학원 영양교육전공,2대진대학교 식품영양학과
ABSTRACT
This study examined the antioxidant activities of noni juice (NJ) extracts using various ethanol ratios and quality characteristics of Konjak jelly (KJ) supplemented with NJ. The total polyphenol content of 0% EtOH extract (EE) was higher than that of the other samples. The 100% EE contained the highest amount of total flavonoids. The 50% EE showed higher DPPH radical scavenging activity (SA) than the other samples. ABTS+ radical SA was the highest at 100% EE. The pH and moisture content of KJ decreased as the amount of NJ increased. The sugar content of KJ increased with an increase in the amount of NJ. Hardness and gumminess showed an increasing tendency, while L and b values decreased with the addition of NJ. Regarding consumer acceptability, 25% noni KJ was evaluated to be high in color and flavor. As a result, KJ containing 25% NJ was suitable for increasing consumer acceptability and functionality of KJ.
KEYWORD
noni, konjak jelly, quality characteristic, antioxidant activity, reducing powder
한국식품과학회지 2021 Aug; 53(4): 446 - 453
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