곤약의 최적 응고 및 항미생물 활성을 위한 조건 확립 Establishment of Optimum Condition for the Coagulation and Antimicrobial Activity of Konjac Jelly
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/293927
pp.415-420
This study was conducted to establish optimum conditions for coagulation of konjac jelly as well as antimicrobial activity by concentration of Ca(OH)2. Hardness, gumminess, and chewiness of konjac jelly increased according to concentration of konjac powder, the key material of konjac jelly. The highest sensory evaluation score was acquired with konjac jelly made with 3% konjac powder. A Ca(OH)2 concentration of 0.4-0.6% as a coagulation agent was optimum for coagulation of konjac jelly. Further, sensory score was highest at a Ca(OH)2 concentration of 0.6%. All populations of bacteria, yeast, and mold in konjac jelly were restrained by Ca(OH)2 in a concentration- dependent manner. Furthermore, all tested microorganisms were strictly restrained at 1.0×10−2 N of Ca(OH)2.