Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 9 Issue 3
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- Pages.259-266
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- 1994
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
A Study of Textural Properties and Preferences of Fruit Pectin Jelly
펙틴을 이용한 과즙젤리의 질감특성과 기호도 연구
- Choi, Ji-Young (Department of Food and Nutrition, Hoseo University) ;
- Song, Eun-Seung (Department of Food and Nutrition, Hoseo University) ;
- Chung, Hae-Kyung (Department of Food and Nutrition, Hoseo University)
- Published : 1994.09.30
Abstract
This study was done to evaluate the effects of grape variety, pH and sugar contents on textural and sensory properties of grape pectin jelly. As a gelling agent, pectin 1% was selected due to highest sensory scores in preparatory experiments and also nutritional and economical reasons. To get the proximate composition of grape extract, moisture, pH, reducing sugar, and total titratable acidity was measured. Grape pectin jellies, made by 12 different recipies, were tested by sensory and instrumental evaluatoin. The results were as follows; 1) Hardness and chewiness were lowered in grape jelly which has lower pH and lower sugar contents. 2) People preferred grape jelly which has lower hardness, brittleness and sweetness, and higher sourness. 3) Comparing overall quality, Recipe C1 in Jelly 1 and recipe B1 in Jelly 2 were chosen as best. 4) Sensory hardness showed positive correlation with instrumental hardness, brittleness and chewiness.
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