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ISSN : 1225-7060(Print)
ISSN : 2288-7148(Online)
Journal of The Korean Society of Food Culture Vol.28 No.3 pp.293-302

자색 당근즙의 갈변 방지와 자색 당근즙 첨가 젤리의 품질 특성

노현정1†, 장수연1†, 박재중2, 윤호식2, 박선민1*
1호서대학교, 기초과학연구소, 식품영양학과, 2웰런비앤에프

Browning Prevention of Black Carrot Extract and the Quality Characteristics of Jelly Supplemented with Black Carrot Extract

Sunmin Park1*, Hyun-Jung Nho1†, Soo-Yeon Jang1†, Jae Jung Park2, Ho Sik Yun2
1Department of Food and Nutrition, Hoseo University
2WellRun B&F


We investigated treatments for the browning prevention of black carrot extracts and determined the characteristics andqualities of jelly supplemented with black carrot extract. Ascorbic acid, citric acid, and NaCl were added to black carrotextract and changes in color, texture, and anthocyanin content were evaluated. Changes were also determined and asensory evaluation was performed for jelly supplemented with black carrot extract. The addition of 0.15 and 0.20% ascorbicacid 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 browningduring the storage period. Jelly supplemented with 0.15% ascorbic acid had an increased elasticity, gumminess, andchewiness, but jelly supplemented with 0.15% ascorbic acid+0.05% NaCl had a lowered hardness compared with thecontrol during the storage period. In a sensory evaluation, the overall preference, in descending order, was: 0.15% ascorbicacid+0.05% NaCl > 0.15% ascorbic acid > control. In conclusion, 0.15~0.20% ascorbic acid prevented the browning ofblack 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.