Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Manufacture of Jelly
2.3. Measurement of Free Sugar Content
2.4. Evaluation of the Quality Characteristics
2.5. Measurement of the Total Polyphenol and Flavonoid Contents
2.6. Measurement of ABTS and DPPH Radical Scavenging Activity
2.7. Sensory Evaluation
2.8. Statistical Analysis
3. Results and Discussion
3.1. Free Sugar Content of the Enzyme Hydrolysate
3.2. Quality Characteristics of Jelly
3.3. Total Polyphenol and Flavonoid Content
3.4. ABTS and DPPH Radical Scavenging Activity
3.5. Sensory Evaluation
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Cultivar | Enzyme | Fructose | Glucose | Sucrose | Maltose | Total Free Sugar |
---|---|---|---|---|---|---|
Daeyumi | No treatment | 4.87 ± 0.13 a(1)(2) | 1.79 ± 0.10 d | 3.76 ± 0.18 c | 22.88 ± 0.10 b | 33.30 ± 0.15 e |
Treatment (3) | 4.76 ± 0.02 b | 83.49 ± 2.67 a | 3.89 ± 0.24 c | N.D. | 92.14 ± 2.90 a | |
Juwhangmi | No treatment | 2.43 ± 0.01 de | 1.39 ± 0.00 d | 13.88 ± 1.22 a | 21.87 ± 0.15 c | 39.56 ± 1.30 d |
Treatment | 2.41 ± 0.01 e | 59.21 ± 0.30 c | 12.64 ± 1.26 a | N.D. | 74.25 ± 0.96 c | |
Sinjami | No treatment | 2.53 ± 0.08 d | 1.93 ± 0.14 d | 8.97 ± 1.00 b | 26.03 ± 0.13 a | 39.46 ± 1.29 d |
Treatment | 2.69 ± 0.03 c | 70.74 ± 0.15 b | 8.71 ± 0.16 b | N.D. | 82.13 ± 0.28 b |
Cultivar | Moisture (%) | Total Soluble Solid (°Bx) | pH | Total Acidity (%) |
---|---|---|---|---|
Daeyumi | 22.65 ± 0.78 a(1)(2) | 69.33 ± 0.33 a | 4.51 ± 0.03 a | 12.13 ± 0.23 c |
Juwhangmi | 22.71 ± 0.87 a | 69.00 ± 1.00 a | 4.47 ± 0.11 a | 14.00 ± 0.00 b |
Sinjami | 22.30 ± 0.52 a | 69.00 ± 0.00 a | 4.28 ± 0.09 b | 16.05 ± 0.48 a |
Cultivar | Hunter’s Color Value | ||
---|---|---|---|
L | a | b | |
Daeyumi | 22.74 ± 0.48 a(1)(2) | 4.21 ± 0.02 b | 9.90 ± 0.30 a |
Juwhangmi | 21.31 ± 0.00 b | 6.54 ± 0.01 a | 8.85 ± 0.01 b |
Sinjami | 15.96 ± 0.03 c | −0.25 ± 0.10 c | 3.22 ± 0.05 c |
Cultivar | Properties | |||||
---|---|---|---|---|---|---|
Hardness (g) | Adhesiveness (g.s) | Springiness | Chewiness | Gumminess | Cohesiveness | |
Daeyumi | 493.98 ± 45.98 (1) | −41.00 ± 1.95 | 0.61 ± 0.10 | 273.01 ± 76.37 | 440.43 ± 56.38 | 0.89 ± 0.03 |
Juwhangmi | 492.52 ± 11.60 | −39.83 ± 2.42 | 0.60 ± 0.04 | 279.80 ± 52.17 | 447.71 ± 113.49 | 0.89 ± 0.05 |
Sinjami | 500.58 ± 29.68 | −39.43 ± 1.65 | 0.60 ± 0.08 | 273.49 ± 27.92 | 444.32 ± 33.94 | 0.90 ± 0.03 |
Cultivar | Total Polyphenol (mg GAE (1)/100 g) | Total Flavonoid (mg CE (2)/100 g) | ABTS Radical Scavenging Activity (mg AAE (3)/100 g) | DPPH Radical Scavenging Activity (mg AAE/100 g) |
---|---|---|---|---|
Daeyumi | 138.36 ± 2.97 c(4)(5) | 0.26 ± 0.00 c | 6.47 ± 0.29 c | 5.43 ± 0.31 c |
Juwhangmi | 287.35 ± 1.98 b | 19.39 ± 0.00 b | 11.89 ± 0.02 b | 8.78 ± 0.29 b |
Sinjami | 446.14 ± 0.99 a | 243.59 ± 9.02 a | 29.46 ± 0.12 a | 35.91 ± 1.44 a |
Cultivar | Color | Falvor | Taste | Texture | Overall Acceptance |
---|---|---|---|---|---|
Daeyumi | 6.20 ± 0.89 a(1)(2) | 5.45 ± 0.89 a | 6.00 ± 0.79 a | 5.40 ± 0.94 a | 6.35 ± 0.67 a |
Juwhangmi | 5.50 ± 0.69 b | 5.40 ± 0.94 a | 4.15 ± 0.75 c | 4.55 ± 0.94 b | 4.45 ± 0.69 c |
Sinjami | 4.65 ± 0.99 c | 5.40 ± 0.60 a | 5.20 ± 0.83 b | 5.00 ± 0.92 ab | 5.30 ± 0.73 b |
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Lee, H.-W.; Jo, Y.-J.; Jung, Y.-J.; Chung, M.-N.; Lee, J.-S.; Jeong, H.-S. Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method. Foods 2023, 12, 1585. https://doi.org/10.3390/foods12081585
Lee H-W, Jo Y-J, Jung Y-J, Chung M-N, Lee J-S, Jeong H-S. Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method. Foods. 2023; 12(8):1585. https://doi.org/10.3390/foods12081585
Chicago/Turabian StyleLee, Hye-Won, Yeon-Jae Jo, Yun-Jo Jung, Mi-Nam Chung, Jun-Soo Lee, and Heon-Sang Jeong. 2023. "Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method" Foods 12, no. 8: 1585. https://doi.org/10.3390/foods12081585