The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지

Physicochemical and Sensory Quality Characteristics of Jelly Prepared with Various Levels of Resistant Starch

난소화성 전분 젤리의 이화학적 관능적 품질 특성 연구

  • Kang, Nam-E (Dept. of Food and Nutrtion, Seoul Health Junior College) ;
  • Lee, In-Seon (Dept. of Food and Nutrtion, Seoul Health Junior College) ;
  • Cho, Mi-Sook (Dept. of Food and Nutrtiion, Ewha Women's University)
  • 강남이 (서울보건대학 식품영양과) ;
  • 이인선 (서울보건대학 식품영양과) ;
  • 조미숙 (이화여자대학교 식품영양학과)
  • Published : 2006.12.31
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Abstract

Physicochemical and sensory characteristics of the jelly prepared with various levels of resistant starch were investigated in this study. Water content of RS10 sample group had significantly the highest value of 12.55% and that of the RS20 sample group had significantly the lowest value of all (p<0.05). RS20 sample group had significantly the highest value in sweetness. The value of pH were decreased with increased levels of the resistant starch in jelly preparation. The Hunter L values were not significantly different among the sample groups, but the RS20 sample group had the highest value of all. The hardness was increased as the addition levels of the resistant starch was increased. Results of sensory characteristics of RS20 sample group showed significantly the higher values in strawberry aroma, sweetness and after taste and significantly the lower value in stickiness than those in the other sample groups at p<0.05. Strawberry flavor, springiness and glossiness of RS5 sample group had significantly the largest values of all (p<0.05). The sensory properties of clarity and glossiness were negatively correlated with the mechanical properties of the color value and hardness at p<0.05. Sensory sweetness and after taste showed negative correlation with the values of pH in jelly preparation(p<0.05).

Keywords

References

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