젤화제를 달리한 오미자(五味子) 편(片)의 질감특성(質感特性) 연구(硏究) Effects of Various Gelling Agents on Textural Properties of Omija Pyon
송은승, 정혜경, 강명화
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- URLhttps://db.koreascholar.com/Article/Detail/253015
韓國食生活文化學會誌
(한국식생활문화학회지)
제8권 제3호
(1993.09)
pp.289-293
pp.289-293
한국식생활문화학회
(The Korean Society Of Food Culture)
초록
This study was done to evaluate the effects of various gelling agents on textural properties of omija pyon. As a gelling agent, mungbean starch had been used in traditional omija pyon. In this experiment, gelatin and pectin were also tried for better texture. The results of this study were as follows; 1) One percent pectin addition showed desirable textural properties in both starch and gelatin jelly. 2) No significant effect on rheological values was found according to various sugar concentration(10, 15, 20%). 3) There was a saving effect of sugar concentration when adding 1% pectin to starch jelly, comparing textual properties as sensory scores.
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