Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Evaluation of Citrus Jelly Prepared Using Concentrated Citrus Juice

감귤농축액으로 제조한 감귤젤리의 특성평가

  • Jeong, Ji-Suk (Department of Food Science and Nutrition, Daegu Catholic University) ;
  • Kim, Mi-Lim (Faculty of Herbal Cuisine and Nutrition, Daegu Hanny University)
  • 정지숙 (대구카톨릭대학교 식품영양학과) ;
  • 김미림 (대구한의대학교 한방식품조리영양학부)
  • Published : 2008.04.30
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Abstract

The purpose of this study was to determine the optimal mixing conditions for different amounts of konjac(0.2, 0.3, 0.4, 0.5, 0.6%) and carrageenane(0.8, 1.0, 1.2, l.4, 1.6%) in the preparation of citrus jelly, using the central composite design. The results showed that the sensory and mechanical characteristics of the jelly increased with decreasing konjac and carrageenane contents. Overall optimal conditions that satisfied the rheology, appearance characteristics and sensory properties of the citrus jelly were 0.2% konjac, 1.2% carrageenane and 30minutes of heating time using citrus juice of $20^{\circ}C$Brix and 0.3% citric acid.

감귤농축액을 이용한 감귤젤리를 제조하기 위하여 $20^{\circ}C$ Brix의 감귤과즙에 구연산 0.3%를 첨가하고 곤약 및 카라기난의 농도를 중심합성계획법을 이용하여 최적제조조건을 검토하였다. 그 결과, 외관의 기호에서 탄력과 부드러움을 동시에 가진 것이 선호도가 높았다. 전반적인 기호도가 곤약 0.2%, 카라기난 1.2%일 때 5.94로 최고점수를 보였고, 가열시간은 30분이 가장 적절하였으며, 곤약과 카라기난 함량이 적을수록 전반적인 기호도가 높은 결과였다.

Keywords

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