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.

• 심재인(삼진식품(주), 한국교통대학교 식품공학과) | Jae-In Sim
• 최선정(한국교통대학교 식품공학과) | Seon-Jeong Choi
• 정재현(한국교통대학교 식품공학과) | Jae-Hyun Jeong
• 최웅규(한국교통대학교 식품공학과) | Ung-Kyu Choi Corresponding author