Effect of Medicinal Plant Extracts on the PhysiCochemical Properties and Sensory Characteristics of Gelatin Jelly

This study was to develop a gelatin jelly containing 0.5% medicinal plant extracts (MPEs). We investigated the effects of the MPEs on the antioxidant activity, physicochemical properties and sensory evaluation of gelatin jelly. The antioxidant activity of the Lycium chinense Mill fruit and Hovenia d...

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Published in:Journal of food processing and preservation 2014-08, Vol.38 (4), p.1527-1533
Main Authors: Kim, Il‐Suk, Yang, Mira, Cho, Kwang‐Keun, Goo, Young‐Min, Kim, Tae‐Won, Park, Joung‐Hyun, Cho, Jae‐Hyeon, Jo, Cheorun, Lee, Mooha, Lee, Ok‐Hwan, Kang, Suk‐Nam
Format: Article
Language:English
Subjects:
antioxidant activity
Antioxidants
Breaking
Color
deformation
Extraction plants
Food processing
fruit extracts
Fruits
gel strength
gelatin
Gelatins
Hovenia dulcis
jellies
Lycium
Maclura tricuspidata
medicinal plants
medicinal properties
sensory evaluation
sweetness
Taste
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container_end_page 1533
container_issue 4
container_start_page 1527
container_title Journal of food processing and preservation
container_volume 38
creator Kim, Il‐Suk
Yang, Mira
Cho, Kwang‐Keun
Goo, Young‐Min
Kim, Tae‐Won
Park, Joung‐Hyun
Cho, Jae‐Hyeon
Jo, Cheorun
Lee, Mooha
Lee, Ok‐Hwan
Kang, Suk‐Nam
description This study was to develop a gelatin jelly containing 0.5% medicinal plant extracts (MPEs). We investigated the effects of the MPEs on the antioxidant activity, physicochemical properties and sensory evaluation of gelatin jelly. The antioxidant activity of the Lycium chinense Mill fruit and Hovenia dulcis fruit extracts were significantly higher than those of other extracts (P 
doi_str_mv 10.1111/jfpp.12112
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We investigated the effects of the MPEs on the antioxidant activity, physicochemical properties and sensory evaluation of gelatin jelly. The antioxidant activity of the Lycium chinense Mill fruit and Hovenia dulcis fruit extracts were significantly higher than those of other extracts (P &lt; 0.05). The sweetness, lightness and hue angle of gelatin jellies containing MPEs were lower than those of the control jelly, whereas the pH, redness and yellowness were higher than those of the control (P &lt; 0.05). Among the gelatin jellies, the gelatin jelly with Cudrania tricuspidata Bureau had the highest values of breaking force, deformation and gel strength as well as the color and taste scores of sensory characteristics. Taken together, MPEs would appear to have a positive effect on the jelly quality in terms of most of the physicochemical properties and sensory evaluation. PRACTICAL APPLICATION: Medicinal plant extracts have a high phenolics content and antioxidant activities. 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We investigated the effects of the MPEs on the antioxidant activity, physicochemical properties and sensory evaluation of gelatin jelly. The antioxidant activity of the Lycium chinense Mill fruit and Hovenia dulcis fruit extracts were significantly higher than those of other extracts (P &lt; 0.05). The sweetness, lightness and hue angle of gelatin jellies containing MPEs were lower than those of the control jelly, whereas the pH, redness and yellowness were higher than those of the control (P &lt; 0.05). Among the gelatin jellies, the gelatin jelly with Cudrania tricuspidata Bureau had the highest values of breaking force, deformation and gel strength as well as the color and taste scores of sensory characteristics. Taken together, MPEs would appear to have a positive effect on the jelly quality in terms of most of the physicochemical properties and sensory evaluation. PRACTICAL APPLICATION: Medicinal plant extracts have a high phenolics content and antioxidant activities. 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subjects antioxidant activity
Antioxidants
Breaking
Color
deformation
Extraction plants
Food processing
fruit extracts
Fruits
gel strength
gelatin
Gelatins
Hovenia dulcis
jellies
Lycium
Maclura tricuspidata
medicinal plants
medicinal properties
sensory evaluation
sweetness
Taste
title Effect of Medicinal Plant Extracts on the PhysiCochemical Properties and Sensory Characteristics of Gelatin Jelly
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