Quality Characteristics and Antioxidant Activities of Jelly prepared with Different Ratio of Grape (Vitis labrusca) Juice

This study made jelly with grape juice addition ratios of 0%, 3%, 6%, 9%, and 12%. For physical characteristics, moisture content, sugar content, color value, TPA, DPPH radical scavenging activity, total polyphenol content, and total anthocyanin content were measured. For sensory characteristics, Consumer acceptance test items such as color, flavor, texture, taste, chewiness, and overall preference were measured. The results are as follows. Moisture content and sugar content significantly increased as the level of grape juice added increased, and color L and b values decreased and a value increased as the level of grape juice added increased. Texture characteristics showed that as the addition level increased, hardness and cohesiveness significantly increased, while adhesiveness, gummness, and cohesiveness on decreased. DPPH radical scavenging activity significantly increased as the amount of grape juice added increased, and total polyphenol content and total anthocyanin content also significantly increased. Finally, in the consumer acceptance test, the 9% treatment group showed higher color, flavor, texture, taste, chewiness, and overall acceptability. As a result, we aim to provide basic data for quality characteristics, antioxidant activity, potential as a health functional snack, and expansion of consumption of processed grape products and development of future health foods.