Physicochemical properties of novel jelly produced by adding Platycodon grandiflorum concentrates

We evaluated the physicochemical properties of Platycodon grandiflorums jelly prepared six different concentrate levels to develop with improved functionality. As content increased, moisture and pH tended decrease, soluble solids increase, but no significant variation existed. The L value decreased as concentration increased. Conversely, a b values increase. Texture profile revealed, strength hardness elasticity cohesiveness melting rate was lowest in control jelly, there difference rates between supplemented levels. temperature highest PG10, gelling did not vary significantly among added crude saponin increased ABTS DPPH radical scavenging ability both increase Therefore, preparation functionality by adding concentrate, providing textural characteristics high antioxidant properties.