• Title/Summary/Keyword: Bogyo-joseng

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The Effects of Fructo-Oligosaccharide on the Quality Characteristics of Strawberry Jam (프락토올리고당의 첨가가 딸기잼의 품질특성에 미치는 영향)

  • 김문용;전순실
    • Korean journal of food and cookery science
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    • v.16 no.6
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    • pp.530-537
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    • 2000
  • Quality characteristics of strawberry jams made of 2 different strawberry cultivars, Bogyo-joseng and Suhong, with 25, 50, 75, 100% fructo-oligosaccharide in place of sucrose were evaluated. Moisture content of Suhong jam was higher than Bogyo-joseng jam. pH of Bogyo-joseng and Suhong jam was not different. The lightness, redness and yellow-ness of Bogyo-joseoung jam were higher than those of Suhong jam. Spreadmeter value of jams decreased with addition of fructo-oligosaccharide. The sweetness of Suhong jam was higher than Bogyo-joseng. Reducing sugar content of Suhong jam was higher than Bogyo-joseng jam. More of fructo-oligosaccharide added, reducing sugar content of jam increased. Residual anthocyanin in Bogyo-joseng strawberry jam was decreased by addition of fructo-oligosaccharide. However, the residual anthocyanin content of Suhong strawberry jams with fructo-oligosaccharide was lower than that of sugar-only control jam with an exception of 50% fructo-oli-gosaccharide jam. The 50% fructo-oligosaccharide jam had a higher residual anthocyanin content than sugar-only jam. As the addition rate of fructo-oligosaccharide increased, springiness and cohesiveness of jam increased, while resilience decreased. In sensory evaluation, Bogyo-joseng strawberry jams obtained highest score with 50% fructo-oligosaccharide, while Suhong strawberry jam was favored most with 25% fructo-oligosaccharide.

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