한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제21권4호
  • /
  • Pages.457-462
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  • 2008
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
권호 표지

난소화성 전분을 첨가한 딸기잼의 품질 특성

Quality Characteristics of Strawberry Jam Added with Various Levels of Resistant Starch

  • 강남이 (을지대학교 식품과학부 식품영양학) ;
  • 조미숙 (이화여자대학교 건강과학대학 식품영양학과)
  • Kang, Nam-E (Dept. of Food and Nutrition, Eulji University) ;
  • Cho, Mi-Sook (Dept. of Nutrition Science & Food Management, Ewha Womans University)
  • 발행 : 2008.12.31
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초록

Physicochemical and sensory characteristics of the jam with various levels of resistant starch were investigated in this study. Water content of RS20(20% resistant starch) jam had significantly the highest value of all(p<0.05) and RS5 showed significantly the highest value in sweetness. The value of pH were increased with increasing levels of the resistant starch in jam preparation. The Hunter L and a values of RS20 had the highest value among all groups. The hardness of jam was increased as the contents of the resistant starch was increased. Results of sensory characteristics of RS20 showed significantly higher values in strawberry aroma, sweetness, after taste and chalky and showed significantly lower values in strawberry flavor, spreadability, redness and glossiness than those in the other sample groups at p<0.05. Strawberry flavor, spreadability, redness and glossiness of RS5 had the largest values at the significant level(p<0.05).

키워드

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