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복숭아 젤리의 품질에 혼합 겔화제 첨가량이 미치는 영향 Effects of Addition of Mixed Gelling Agent on Quality of Peach (Prunus persica L. Batsch) Jelly

박가영, 라하나, 조용식, 김하윤, 김경미
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韓國食生活文化學會誌 (한국식생활문화학회지)
제33권 제5호 (2018.10)
pp.448-453
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

This study was conducted to investigate the quality characteristics of peach jelly following the addition of various gelling agents (locust bean gum, carrageenan, xanthan gum). The various gelling agents were added to peach jelly at five levels (1.0, 1.5, 2.0, 2.5 and 3.0%), after which their effects on physicochemical properties, textural properties and sensory qualities were investigated. The total titratable acidity (TTA) of peach jelly was decreased with increases in gelling agent. Additionally, the sweetness and pH of peach jelly increased significantly as the amount of various gelling agents increased. Moreover, the lightness (L-value), redness (a-value) and yellowness (b-value) of peach jelly was decreased as the amount of gelling agent. Furthermore, the hardness, gumminess and chewiness of the peach jelly increased as the amount of gelling agent increased. Finally, the overall acceptance was higher for jelly containing 2.0% added gelling agent than for other samples. Based on the results of this study, it is recommended that mixed gelling agents be added to peach jelly at 2.0%.

키워드
Peachjellygelling agentsphysicochemicalsensory evaluation
목차
Abstract
 I. 서 론
 II. 연구내용 및 방법
  1. 실험재료
  2. 혼합겔화제 첨가량별 복숭아 젤리 제조
  3. 혼합겔화제 첨가량별 복숭아 젤리의 pH, 산도 및 당도
  4. 혼합겔화제 첨가량별 복숭아 젤리의 색도
  5. 혼합겔화제 첨가량별 복숭아 젤리의 조직감
  6. 혼합겔화제 첨가량별 복숭아 젤리의 관능적 특성
 III. 결과 및 고찰
  1. 복숭아 착즙액의 수분함량, pH, 산도, 당도 및 색도
  2. pH, 산도 및 당도 측정
  3. 색도
  4. 조직감 측정
  5. 기호도 검사
 IV. 요약 및 결론
 References
저자
  • 박가영(농촌진흥청 국립농업과학원 농식품자원부) | Ga-Yeong Park (Department of Fermentation Processed Foods, National Institute of Agricultural Science, Rural Development Administration)
  • 라하나(농촌진흥청 국립농업과학원 농식품자원부) | Ha-Na Ra (Department of Fermentation Processed Foods, National Institute of Agricultural Science, Rural Development Administration)
  • 조용식(농촌진흥청 국립농업과학원 농식품자원부) | Yong-Sik Cho (Department of Fermentation Processed Foods, National Institute of Agricultural Science, Rural Development Administration)
  • 김하윤(농촌진흥청 국립농업과학원 농식품자원부) | Ha-Yun Kim (Department of Fermentation Processed Foods, National Institute of Agricultural Science, Rural Development Administration)
  • 김경미(농촌진흥청 국립농업과학원 농식품자원부) | Kyung-Mi Kim (Department of Fermentation Processed Foods, National Institute of Agricultural Science, Rural Development Administration) Corresponding author