Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Chunma (Gastrodia elata Blume) Jelly with Added Gastrodia elata Blume Concentrate

천마 농축액 첨가량에 따른 젤리의 품질 특성

  • Moon, Jae-Nam (School of Food Science & Biotechnology, Kyungpook National University) ;
  • Lee, Soo-Won (Regional Innovation Center, Kyungpook National University) ;
  • Moon, Hye-Kyung (Regional Innovation Center, Kyungpook National University) ;
  • Yoon, Se-Jin (Sangju Agriculture Technology Center) ;
  • Lee, Won-Young (School of Food Science & Biotechnology, Kyungpook National University) ;
  • Lee, Seul (Department of Nutrition & Food Science, Kyungpook National University) ;
  • Kim, Gwi-Young (Department of Nutrition & Food Science, Kyungpook National University)
  • 문재남 (경북대학교 식품공학부) ;
  • 이수원 (경북대학교 지역혁신센터) ;
  • 문혜경 (경북대학교 지역혁신센터) ;
  • 윤세진 (상주시농업기술센터) ;
  • 이원영 (경북대학교 식품공학부) ;
  • 이슬 (경북대학교 영양식품과학과) ;
  • 김귀영 (경북대학교 영양식품과학과)
  • Published : 2011.10.31
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Abstract

The purpose of this study was to investigate the effect of Gastrodia elata Blume concentrate on quality characteristics of Gastrodia elata Blume jelly. The Gastrodia elata Blume jelly samples were divided into five groups by adding different Gastrodia elata Blume concentrates. The five groups were divided into GBJ-0, GBJ-5, GBJ-10, GBJ-15, and GBJ-20 (Gastrodia elata Blume jelly with 0, 5, 10, 15, and 20% Gastrodia elata Blume concentrate). The highest contents of crude protein and crude ash, and the brix in the GBJ-20 sample were 0.34 and 0.59%, and 22.28$^{\circ}$ Brix, respectively. The crude fiber and pH change (4.65-4.76) were not significantly observed in any of the GBJ samples. Turbidity, degree of brownness, and total phenolics increased with an increasing the amount of extract. A significant difference was observed between samples with and without the extracts in terms of hardness, springiness, gumminess, and chewiness, as well as K, Mg, Cu, Mn, and Zn contents. Hardness, gumminess, and chewiness increased in all GBJ samples with an increase the amount of extract added, whereas adhesiveness decreased. The highest tartaric acid content in the GBJ-0 sample and malic acid in the GBJ-20 jelly sample were 15.58 mg/100 g and 137.45 mg/100 g, respectively. The levels of Ca, K, and Mg increased with an increase in the amount of added extract. The highest score for overall acceptance (4.13) was in the GBJ-10 sample with 10% Gastrodia elata Blume concentrate.

Keywords

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