Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The Quality Characteristics of Grape Jelly Made with Various Gelling Agents for Consumption by Elderly Women

여성 고령자를 대상으로 한 포도젤리의 겔화제에 따른 품질 특성 연구

  • Choi, Eun-Jung (Dept. of Food and Nutrition, The Catholic University of Korea) ;
  • Lee, Ji-Eun (Dept. of Food and Nutrition, The Catholic University of Korea) ;
  • Oh, Myung-Suk (Dept. of Food and Nutrition, The Catholic University of Korea)
  • 최은정 (가톨릭대학교 식품영양학과) ;
  • 이지은 (가톨릭대학교 식품영양학과) ;
  • 오명숙 (가톨릭대학교 식품영양학과)
  • Published : 2007.12.31
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Abstract

This study was carried out to determine the quality characteristics of grape jellies made with various gelling agents such as agar, $\kappa$-carrageenan, and gellan gum for consumption by elderly women. The concentrations of agar were 0.25, 0.35, and 0.45%, and those of the $\kappa$-carrageenan and gellan gum were 0.15, 0.3, and 0.4%, respectively. The color values, gelling temperatures, melting temperatures, break down rates, textural properties, and consumer acceptance of the grape jellies were measured. The average age of the subjects participating in the acceptance test was 82. The lightness of the grape jelly made with agar was the highest, and its redness was the lowest among the jellies. The gelling and melting temperatures for the grape jelly made with gellan gum were higher than those of the other jellies, and the melting temperatures were 37, 43, and $47^{\circ}C$ based on 0.15, 0.3, and 0.4% gellan gum content, respectively. The break down rate of the grape jelly made with gellan gum was the lowest among the jellies. These results indicate that the stability of the grape jelly made with gellan gum was superior among the jellies. The hardness, adhesiveness, and springiness of the grape jelly made with agar were lowest among the jellies, and the grape jellies made with agar(0.25% and 0.35%) and gellan gum(0.15% and 0.3%) had the highest consumer acceptance among the jellies. However, the gellan gum was deemed an inappropriate gelling agent with regard to the acceptability due to its sour and moldy taste as perceived by the participants.

Keywords

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