Antioxidant and Nutrition Facts Analysis of Konjac Jelly Stick Containing <i>Pinus koraiensis</i> Leaf Powder

This study developed a konjac jelly stick incorporating Pinus koraiensis leaf powder at 0%, 1%, 3%, 5%, and 7%, renowned for its antioxidant properties, and evaluated their quality and sensory characteristics.The results showed that as the concentration of Pinus koraiensis leaf powder increased, the L * -value of color, moisture content, and pH decreased significantly (P<0.001).By contrast, the a * -value, cohesiveness of texture, and sodium levels increased significantly (P<0.001).Antioxidant analyses showed that ABTS radical scavenging, total flavonoid, and total polyphenol were significantly higher than the control group and increased as the amount of powder increased (P<0.001).In conclusion, although the 7% group, which is rich in antioxidants and potassium, may be ideal for its nutritional and functional benefits, lower concentrations may be more suitable because of the better palatability.Future studies should focus on adjusting the powder concentration to reduce the strong bitter taste of Pinus koraiensis leaves flavor and enhance consumer acceptance.This study highlights the potential use of Pinus koraiensis leaves in jelly stick production, providing foundational data for developing functional jelly sticks.