Quality and Antioxidant Properties of Gelatin Jelly Incorporated with Cranberry Concentrate

摘要

The feasibility of incorporating cranberry concentrate (CC) as a value-added food ingredient in convenient food products was investigated using a model system of gelatin jelly. The pH, hardness, and lightness decreased while soluble solids content andredness increased significantly with increasing levels of CC added (P<0.05). In addition, 2,2-diphenyl-l-picryIhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities increased significantly (P<0.05), and theywere well correlated. Consumer acceptance test indicated that addition of CC to 6% had a favorable effect on consumer preferences for most attributes. Based on overall observations, jelly with 6% CC is recommended for taking advantage of functional properties of CC without sacrificing consumer acceptability.