Quality Characteristics of Jelly with Added Hibiscus Powder

This study aimed to explore the potential for developing a functional jelly product by incorporating hibiscus powder at levels of 0%, 2%, 4%, 6%, and 8%, and evaluating its physicochemical properties, antioxidant activity, and sensory characteristics. As the amount of hibiscus powder increased, the pH decreased, likely due to the presence of various organic acids in the powder. Moisture content and water activity also decreased. In contrast, sweetness significantly increased, and lightness decreased while redness increased, reflecting the characteristic red pigments of hibiscus. Hardness, gumminess, and chewiness also increased. Total polyphenol content and DPPH and ABTS radical scavenging activities increased significantly, confirming the potential of hibiscus powder as a functional ingredient. In the sensory evaluation, taste, color, texture, and overall acceptability were highest in the 4% hibiscus group. This suggests that a 4% addition effectively reflected the flavor of hibiscus without causing excessive acidity or undesirable texture changes. Therefore, jelly with hibiscus powder shows excellent potential as a functional dessert product and is considered to be the basis for the development of healthy jelly products for various consumer age groups.