OPEN ACCESS plSSN : 0374-8111 | elSSN : 2287-8815
OPEN ACCESS plSSN : 0374-8111elSSN : 2287-8815
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kfas, vol. 55, no. 4, pp.408-416, August, 2022 DOI. https://doi.org/10.5657/KFAS.2022.0408

Physicochemical Properties of Bokbunja Jelly Containing Fermented
Sea Tangle Saccharina japonica Powder

최지원†·이연지†·문수경1·김용태*
군산대학교 식품생명공학전공, 1경상국립대학교 식품영양학과/농업생명과학연구원

  • ABSTRACT

    This study investigated the physicochemical properties and physiological activities of jelly prepared from gelatin, sugar, bokbunja extract, and different amounts (0, 0.5, 1, 2 and 3%) of fermented sea tangle Saccharina japonica powder (FSP). The jelly moisture, pH, and sugar content slightly increased with increasing the FSP content. Hardness, springiness, gumminess, chewiness, and cohesiveness also increased with increasing FSP concentration. Jelly antioxidant activity did not change significantly with increasing FSP. In contrast, alcohol dehydrogenase and aldehyde dehydrogenase activities in the jellies increased significantly with increasing FSP concentration. β-secretase inhibitory activity in jellies also increased with increasing FSP concentration. Jellies containing 0.5 or 1% FSP achieved the highest overall sensory acceptance scores. Taken together, these data indicate that addition of FSP to jelly appears to improve its quality and physiological activities.

  • Keyword

    Alcohol metabolizing activity, Bokbunja jelly, Fermented sea tangle, Physicochemical property, Physiological activity