In this study, effect of mixing ratio of -carrageenan and glucomannan on quality characteristics of jelly incorporated with omija concentrate were analyzed. Through previous studies, the concentration of the gelling agent was fixed at 1.5% of the weight of the jelly. As a control, omija concentrate jelly using a single gelling agent was prepared. The texture of the jelly using glucomannan alone could not be measured because it was difficult to maintain its shape. The texture was changed according to the mixing ratio of -carrageenan and glucomannan. When -carrageenan was mixed with glucomannan, the water holding capacity was increased. Jelly prepared in mixing 2:1 ratio of -carrageenan and glucomannan was observed to have the highest hardness, springiness, gumminess, cohesiveness, and chewiness. Also, in order to manufacture omija jelly that maintains high water retention for a long period of time, it is optimal to mix -carrageenan and glucomannan at a ratio of 1:2.

Abstract
서 론
재료 및 방법
    실험재료
    오미자 젤리 제조
    색도
    수분함량 및 수분활성도
    pH, 가용성 고형분 및 탁도
    조직감
    저장 기간에 따른 보수력 변화
    통계처리
결과 및 고찰
    외관 및 색도
    수분함량 및 수분활성도
    pH, 가용성 고형분 및 탁도
    조직감(Texture)
    저장 기간에 따른 보수력 변화
요 약
References
Author Information

• 현서윤(제주대학교 식품생명공학과) | Seo-Yoon Hyun (Department of Food Bioengineering, Jeju National University)
• 문수연(제주대학교 식품생명공학과) | Su-Yeon Moon (Department of Food Bioengineering, Jeju National University)
• 고아라(제주대학교 식품생명공학과) | A-ra Ko (Department of Food Bioengineering, Jeju National University)
• 천지연(제주대학교 식품생명공학과) | Ji-Yeon Chun (Department of Food Bioengineering, Jeju National University) corresponding author
• 이혜윤(제주대학교 식품생명공학과) | Hye-yoon Yi (Department of Food Bioengineering, Jeju National University) corresponding author