Abstract
This study investigates quality characteristics and antioxidant activity of unheated apple jam prepared with apple cheong (20 g) and varying amounts of apple powder (0, 0.25, 0.5, 0.75, and 1.0 g). The sugar content was highest in the control group and decreased with increasing amounts of apple powder. The pH and total acidity gradually increased with increasing amounts of apple powder (p0.05). Spreadability was greatly reduced when the apple powder content was 0.75 g and 1.0 g. The L and b values of the apple jam tended to increase significantly with the addition of apple powder, whereas the a value decreased (p0.05). Total polyphenol content, flavonoid content, DPPH free radical scavenging activity, and reducing power all increased gradually with increasing amounts of apple powder (p0.05). These results suggest that the addition of apple powder to apple jam prepared with apple cheong can improve the jam’s quality and antioxidant activity, and may promote the consumption of less marketable apples.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
