Monitoring of Organoleptic and Physical Properties on Preparation of Oriental Melon Jelly

참외젤리 제조에 따른 관능적 및 물리적 특성 모니터링

  • Lee, Gee-Dong (DG-Traditional Bio-Materials Industry Center) ;
  • Yoon, Sung-Ran (Traditional Food Institute, Kyongbuk College of Science) ;
  • Lee, Myung-Hee (Dept. of Fermentation and Health Food, Kyongbuk College of Science)
  • 이기동 (대구신기술사업단 전통생물소재산업화센터) ;
  • 윤성란 (경북과학대학 전통식품연구소) ;
  • 이명희 (경북과학대학 발효건강식품과)
  • Published : 2004.10.01


To prepare oriental melon jelly having highly favorite, oranoleptic and physical properties of jelly with special to the content of glucomannan, oriental melon concentration juice and vinegar was monitored by four-dimensional response surface methodology. Mouth-feel showed maximum sensory score in 0.09% glucomannan, 3.17% oriental melon concentration juice and 1.25% oriental melon vinegar. Organoleptic taste showed maximum sensory score in 0.12% glucomannan, 3.64% oriental melon concentration juice and 0.91% oriental melon vinegar. Overall palatability showed also maximum sensory score in 0.10% glucomannan, 3.07% oriental melon concentration juice and 1.34% oriental melon vinegar. The sensory socore of overall palatability was more than 7.0 in the texture ranges of 0.20~0.31 cm/g (softness) and 8.0~12.5 gㆍcm (jelly strength).


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