Carrageenan을 첨가한 오미자 젤리에 관한 연구

Influence of Carrageenan addition on the rheological properties of Omija Extract Jelly

This study attempted to examine the effect on sensory characteristcs and physiochemical properties of Omija jelly in various volume of adding carrageenan. The pH of Omija extract was 3.02. The viscosity was increased and the turbidity was decreased according to the increase concentration Omija extract. the sensory evaluation of Omija jelly was the best with the ratio 0.5% carrageenan.