Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Development of Lemon Pyun by the addition of various gelling agents

겔화제의 종류에 따른 레몬과편의 개발

  • 김은미 (김포대학 호텔조리과) ;
  • 이효지 (한양대학교 식품영양학과)
  • Published : 2003.12.01
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Abstract

This study was performed to determine the quality characteristics of lemon pyun with various kinds of getting agents: agar, gelatin, sweet Potato starch, corn starch and Potato starch. Lemon Pyun was made with lemon juice(21.4％), gelling agent(6.7％), water(53.3％), sugar(13.3％) and honey(5.3％). The quality characteristics of the sample were estimated in terms of pH, color difference, texture profile analysis and sensory evaluation. (Ed- as this is an abstract this introductional clause is unnecessary) The PH of lemon pyun showed no significant difference among the different gelling agents. Lightness was significantly(p＜0.05) lowered in the agar and gelatin groups, a value was significantly(p＜0.05) lowered in the sweet potato starch and potato starch groups, and b value was significantly(p＜0.05) lowered in the sweet potato starch group. In texture profile analysis, chewiness, gumminess and hardness were significantly(p＜0.05) increased in the sweet potato starch group. According to sensory evaluation, elasticity and hardness of the sweet potato starch and cornstarch groups were stronger(p＜0.05) than of other gelling agent groups. Lemon pyun containing sweet potato starch was most preferable in terms of Vitamin C provision.

Keywords

References

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