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- Title
복숭아 젤리의 품질에 혼합 겔화제 첨가량이 미치는 영향.
- Authors
박가영; 라하나; 조용식; 김하윤; 김경미
- Abstract
This study was conducted to investigate the quality characteristics of peach jelly following the addition of various gelling agents (locust bean gum, carrageenan, xanthan gum). The various gelling agents were added to peach jelly at five levels (1.0, 1.5, 2.0, 2.5 and 3.0%), after which their effects on physicochemical properties, textural properties and sensory qualities were investigated. The total titratable acidity (TTA) of peach jelly was decreased with increases in gelling agent. Additionally, the sweetness and pH of peach jelly increased significantly as the amount of various gelling agents increased. Moreover, the lightness (L-value), redness (a-value) and yellowness (b-value) of peach jelly was decreased as the amount of gelling agent. Furthermore, the hardness, gumminess and chewiness of the peach jelly increased as the amount of gelling agent increased. Finally, the overall acceptance was higher for jelly containing 2.0% added gelling agent than for other samples. Based on the results of this study, it is recommended that mixed gelling agents be added to peach jelly at 2.0%.
- Publication
Journal of the Korean Society of Food Culture, 2018, Vol 32, Issue 5, p458
- ISSN
1225-7060
- Publication type
Article
- DOI
10.7318/KJFC/2018.33.5.458