This study optimized the gelling agent and rice protein ratio for developing elderly friendly jelly using a response surface methodology. Response surface analysis was conducted with a gelling agent (0.1, 0.2, and 0.3%) and rice protein (3, 6, and 9%) set as independent variables. Increasing the gelling agent and rice protein ratio raised the pH while lowering the total acidity. The sugar content decreased nonlinearly with a higher gelling agent ratio. The lightness (L) and yellowness (b) differed according to the addition ratios of each ingredient, and the hardness peaked at 0.3% gelling agent and 6% rice protein, but excessive rice protein addition led to a decrease in hardness. Response surface analysis indicated an optimal formulation of 0.16% gelling agent and 6.41% rice protein, with all response variables aligning within the predicted ranges, validating the model.

Abstract
I. 서 론
II. 재료 및 방법
    1. 실험재료
    2. 쌀 단백질 가수분해물 및 겔화제 제조
    3. 실험 계획
    4. 고령친화 젤리의 제조
    5. pH, 총산도 및 당도
    6. 색도
    7. 경도
    8. 통계분석
III. 결과 및 고찰
    1. pH 및 총산도
    2. 당도
    3. 색도
    4. 경도
    5. 최적화 분석 및 검증
IV. 요약 및 결론
감사의 글
Conflict of Interest
References

• 전재은(농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) | Jae-Eun Jeon (Fermented & Processed Food Science Division, Department of Agro-food Resources, National Institute of Agricultural Sciences, Rural Development Administration)
• 조용식(농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) | Yong Sik Cho (Fermented & Processed Food Science Division, Department of Agro-food Resources, National Institute of Agricultural Sciences, Rural Development Administration)
• 김하윤(농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) | Ha Yun Kim (Fermented & Processed Food Science Division, Department of Agro-food Resources, National Institute of Agricultural Sciences, Rural Development Administration)
• 박지영(농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) | Ji Young Park (Fermented & Processed Food Science Division, Department of Agro-food Resources, National Institute of Agricultural Sciences, Rural Development Administration)
• 김경미(농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) | Kyung-Mi Kim (Fermented & Processed Food Science Division, Department of Agro-food Resources, National Institute of Agricultural Sciences, Rural Development Administration) Corresponding author