Quality Characteristics and Antioxidative Effects of Jelly with added Butternut Squash Powder

In this study, the quality characteristics and antioxidative activity of jelly with added butter squash powder are investigated. Gelatin was prepared with butternut squash powder at 0.0%, 1.5%, 3.0%, 4.5%, and 6.0% (w/w). Total polyphenol and flavonoid content, plus DPPH and ABTS radical scavenging activities of jelly prepared with butternut squash powder showed significantly increasing values as the amount of added powder increased. As the amount of butternut squash powder increased, moisture content and pH had a tendency to decrease. On the other hand, sugar content tended to increase significantly as the amount of powder added increased. The L-value decreased significantly with increasing amounts of butternut squash powder, but the a-value and b-value increased significantly with increasing amounts of powder in the jelly. By measuring the texture of the jellies, hardness and cohesiveness increased as the amount of powder increased, but springiness, chewiness, and fracturability tended to decrease. These results suggest that butternut squash powder can be useful in the production of high-quality jelly.