Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Studies on Making Jelly and Mold Salad with Grape Extract

Carrageenan을 이용한 포도 젤리와 몰드 샐러드 제조에 관한 연구

  • 백재은 (숙명여자대학교 식품영양학과) ;
  • 주나미 (숙명여자대학교 식품영양학과) ;
  • 심영자 (숙명여자대학교 식품영양학과) ;
  • 전희정 (숙명여자대학교 식품영양학과)
  • Published : 1996.08.01
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Abstract

This study attempted to examine the effect on sensory characteristics and physiochemical properties of Grape jelly in various volume of adding carrageenan. The pH of Grape extract was 3.98. The viscosity was increased and the turbidity was decreased according to the increase concentration Grape jelly. The sensory evaluation of Grape jelly was the best with the ratio 0.5% carrageenan. The sensory evaluation of Grape jelly mold salad showed that the most preferable jelly was the one made by 0.9% carrageenan and 40% fruits(apple, orange and sweet persimmons).

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