This study aimed to develop an optimal processing method for the production of apple-mango jelly for domestic suppliers, by analyzing the quality attributes of the jelly. According to the central composite design, a total of 11 experimental points were designed including the content of apple-mango juice (X1), and the sugar content (X2). The responses were analyzed including the color values (CIE Lab and color difference), physicochemical properties (water activity, sweetness, pH, and total acidity), and textural properties (hardness and gel strength). Regression analysis was conducted, except for total acidity, and showed no significant difference for all the experimental points (p<0.05). Quadratic model was derived for all responses with an R square value ranging from 0.8590 to 0.9978. Based on regression model, the appropriate mixing ratio of apple-mango jelly was found to be 31.11% of apple mango juice and 14.65% of sugar. Through this study, the possibility for developing jelly product using apple-mango was confirmed, and it is expected that these findings will contribute to the improvement of the agricultural industry.

Abstract
서 론
재료 및 방법
    1. 실험 재료
    2. 실험계획
    3. 애플망고 워터젤리 제조
    4. 색도
    5. 이화학적 특성
    6. 경도 및 겔강도
    7. 통계 처리
결과 및 고찰
    1. 반응 측정값 및 회귀모델 도출
    2. 색도
    3. 이화학적 특성
    4. 경도 및 겔강도
    5. 최적화 분석 및 검증
요약 및 결론
감사의 글
References

• 오현빈(국립농업과학원 농식품자원부 발효가공식품과 연구원) | Hyeonbin Oh (Researcher, Fermented and Processed Food Division, Dept. of Agro-Food Resources, National Institute of Agricultural Sciences, RDA, Wanju 55365, Korea)
• 심현정(국립농업과학원 농식품자원부 발효가공식품과 연구원) | Hyun-Jeong Shim (Researcher, Fermented and Processed Food Division, Dept. of Agro-Food Resources, National Institute of Agricultural Sciences, RDA, Wanju 55365, Korea)
• 백채완(국립농업과학원 농식품자원부 발효가공식품과 연구원) | Chae-wan Baek (Researcher, Fermented and Processed Food Division, Dept. of Agro-Food Resources, National Institute of Agricultural Sciences, RDA, Wanju 55365, Korea)
• 장현욱(국립농업과학원 농식품자원부 발효가공식품과 농업연구사) | Hyun-Wook Jang (Associate Researcher, Fermented and Processed Food Division, Dept. of Agro-Food Resources, National Institute of Agricultural Sciences, RDA, Wanju 55365, Korea)
• 황영(국립농업과학원 농식품자원부 식생활영양과 농업연구관) | Young Hwang (Senior Researcher, Lifestyle & Nutrition Division, Dept. of Agro-Food Resources, National Institute of Agricultural Sciences, RDA, Wanju 55365, Korea)
• 조용식(국립농업과학원 농식품자원부 발효가공식품과 농업연구관) | Yong Sik Cho (Senior Researcher, Fermented and Processed Food Division, Dept. of Agro-Food Resources, National Institute of Agricultural Sciences, RDA, Wanju 55365, Korea) Corresponding Author