Effects of Various Gelling Agents on Textural Properties of Omija Pyon

젤화제를 달리한 오미자(五味子) 편(片)의 질감특성(質感特性) 연구(硏究)

  • 송은승 (호서대학교 자연과학대학 식품영양학과) ;
  • 정혜경 (호서대학교 자연과학대학 식품영양학과) ;
  • 강명화 (호서대학교 자연과학대학 식품영양학과)
  • Published : 1993.09.30


This study was done to evaluate the effects of various gelling agents on textural properties of omija pyon. As a gelling agent, mungbean starch had been used in traditional omija pyon. In this experiment, gelatin and pectin were also tried for better texture. The results of this study were as follows; 1) One percent pectin addition showed desirable textural properties in both starch and gelatin jelly. 2) No significant effect on rheological values was found according to various sugar concentration(10, 15, 20%). 3) There was a saving effect of sugar concentration when adding 1% pectin to starch jelly, comparing textual properties as sensory scores.