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복분자 분말의 첨가가 무즙을 이용한 젤리의 품질특성에 미치는 영향

Effects of Adding Rubus coreanus Miquel Powder on the Quality Characteristics of White Radish Jelly

한국식품조리과학회지 2019년 35권 4호 p.376 ~ 384
전재은 ( Jeon Jae-Eun ) - 군산대학교 식품영양학과

이인선 ( Lee In-Seon ) - 군산대학교 식품영양학과


Purpose: This study examined the quality characteristics of jelly prepared with white radish juice and Rubus coreanus Miquel Powder (RCM).

Methods: The pH, °Brix value, color, texture and sensory evaluation of the jelly were measured.

Results: The pH of the jelly decreased significantly with increasing amount of the RCM over the range, 2.56~4.43. The °Brix value in the jelly showed a significantly higher result as the amount of RCM increased (p<0.001). The lightness (L) decreased with increasing amount of RCM, and the redness (a) and yellowness (b) increased. After measuring the texture, the 30% sample group with a high substitute rate of white radish juice showed high hardness, gumminess, and chewiness (p<0.05). The sensory intensities showed strong color, aroma, and after taste in the sample groups containing the RCM. The results of the acceptance test showed that the sample group substituted with 30% white radish juice and 4% RCM had significantly higher or similar acceptance in terms of the color, aroma, flavor, and overall acceptance than the sample groups without white radish juice.

Conclusion: The addition of RCM improved the acceptability of white radish jelly. These results provide basic data for the use of white radish and Rubus coreanus Miquel in the food industry.


white radish; Rubus coreanus Miquel; jelly
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