Food Quality and Culture
- 제2권1호
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- Pages.13-19
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- 2008
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- 1976-6807(pISSN)
Optimization of Mulberry Jelly Making by Response Surface Methodology
- Kim, Bo-Ram (Department of Food & Nutrition, Sookmyung Women's University) ;
- Joo, Na-Mi (Department of Food & Nutrition, Sookmyung Women's University)
- 투고 : 2008.04.02
- 심사 : 2008.05.10
- 발행 : 2008.06.30
초록
Recently, though mulberry's superiority as a functional food has been proven, its use as a food material is limited. Therefore, in this study, to develop jelly using mulberry that is compatible with Korean tastes as health functional food by grafting the method to manufacture jelly consumed as a dessert or a snack in the west, according to the central composite design, mulberry jelly was produced by varying the content of citric acid (