The Quality Characteristics and Antioxidant Properties of Jocheong Containing Apple Cheong with Added Apple Powder

This study investigated the quality characteristics and antioxidant activity of jocheong containing apple cheong with added apple powder. The apple powder and cheong were prepared using whole apples in this study. The sugar content of jocheong samples was the highest in the control group and decreased as the proportion of apple cheong increased. Additionally, the pH decreased gradually with increasing apple cheong content (p0.05), while total acidity increased (p0.05). Spreadability significantly increased in jocheong containing 25% apple cheong (JA25) but decreased with higher apple cheong proportions. The L value decreased significantly in jocheong with 100% apple cheong (JA100), while the a value increased with increasing apple cheong content. The b value of the control group was significantly higher than those of other jocheong (JA25∼JA100), with no significant differences among jocheong containing different apple cheong concentrations. The total polyphenol content, ABTS radical scavenging ability, and FRAP increased with higher apple cheong proportions (p0.05). Similarly, The total flavonoid content and reducing power of jocheong tended to increase with higher apple cheong content. Overall, the results suggest that preparing jocheong with a 1:3 ratio of jocheong to apple cheong can enhance the total polyphenol, flavonoid, and antioxidant activities.