Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 11 Issue 5
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- Pages.443-445
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- 1995
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Influence of Carrageenan and Pectin addition on the rheological properties of Omiia Extract Jelly
Carrageenan과 Pectin을 첨가한 오미자 젤리에 관한 연구
Abstract
This study attempted to examine the effect on sensory characteristcs and physiochemical properties of Omija jelly in various volume of adding carrageenan and pectin. The viscosity and the turbidity were decreased according to the increase concentration Omija jelly with pectin. The sensory evaluation of Omija jelly was the best with the ratio 0.5% carrageenan.
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