Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Influence of Carrageenan and Pectin addition on the rheological properties of Omiia Extract Jelly

Carrageenan과 Pectin을 첨가한 오미자 젤리에 관한 연구

  • 심영자 (숙명여자대학교 식품영양학과) ;
  • 백재은 (숙명여자대학교 식품영양학과) ;
  • 주나미 (숙명여자대학교 식품영양학과) ;
  • 전희정 (숙명여자대학교 식품영양학과)
  • Published : 1995.12.01
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Abstract

This study attempted to examine the effect on sensory characteristcs and physiochemical properties of Omija jelly in various volume of adding carrageenan and pectin. The viscosity and the turbidity were decreased according to the increase concentration Omija jelly with pectin. The sensory evaluation of Omija jelly was the best with the ratio 0.5％ carrageenan.

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