반응표면분석법을 이용한 블루베리 즙 첨가 젤리의 최적화

Abstract

A number of sample population based studies have demon-strated the beneficial effects of fruit and vegetable intake on indices of health in humans (Devareddy et al. 2008).Antioxidants and phytochemicals in fruits and vegetables reduce the risk of several chronic and degenerative diseases (Murphy et al. 2009).Blueberries contain a group of phytochemicals including gallic acid p-hydroxybenzoic acid, chlorogenic, p-coumaric, caffeic, ferulic, ellagic acids, anthocyanins, catechin, and quercetin (Devareddy et al. 2008). Blueberries prevent several diseases in rat model according to previous studies. Blueberry supplementation may protect against neurodegeneration and cognitive impairment medi-ated by excitotoxicity and oxidative stress (Duffy et al. 2007). Blueberries can prevent bone loss caused by ovarian hormone deficiency (Devareddy et al. 2008). Also, consumption of blue-berry polyphenols reduces exercise-induced oxidative stress com-pared to vitamin C and may be beneficial for athletes exercising in hot environments (McAnulty et al. 2004). Jelly is a widely consumed dessert, appreciated for their texture and ease of cooking. As one of western desserts, jelly is a gel state food by containing about 20% of water and various textures could be assigned by using different gelling agents and manu-facturing of various jelly products can be expected from different manufacturing process. Therefore, the use of natural ingredients, exhibiting functional properties and providing specific health benefits, is a very attractive way to design new food products