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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

Abstract

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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