Characteristics of Calcium Added Grape Jelly Developed for Children

칼슘을 첨가한 어린이용 포도편의 제조 및 품질 특성 연구

  • 정혜경 (호서대학교 자연과학대학 식품영양학과) ;
  • 장영은 (호서대학교 자연과학대학 식품영양학과) ;
  • 송은승 (호서대학교 자연과학대학 식품영양학과)
  • Published : 1997.12.30


This study was done to develop the standard recipe for nutritious cowpea starch based grape jelly. The effects of grape juice concentration (4, 8, 12%) and 0.2% calcium addition were evaluated on textural and sensory properties of grape jelly through the instrumental analysis using rheometer and sensory evaluation. Instrumental analysis showed that hardness, chewiness and gumminess of grape jelly was incerased significantly In jelly made of higher concentration of grape juice, and also in 0.2% calcium containing jelly. According to sensory evaluation, higher grape juice contains jelly showed advantages in preference of color and overall quality. Calcium addition increased sourness in sensory score. Overall, 12% grape juice and 0.2% calcium containing jelly was most preferable, which means calcium fortified cowpea starch based grape jelly was successful try for nutritious and practical food for elementary school foodservice.