Korean Journal of Agricultural Science (농업과학연구)
- Volume 35 Issue 2
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- Pages.183-191
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- 2008
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- 2466-2402(pISSN)
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- 2466-2410(eISSN)
Changes in Quality Characteristics of Garlic Jam during Storage
마늘 잼의 저장과정 중 성상변화
- Park, Hye-Min (Dept. of Food Science and Technology, College of Agriculture and Life Science, Chnungnam National University) ;
- Kwak, Hyo-Soon (Dept. of Food Science and Technology, College of Agriculture and Life Science, Chnungnam National University) ;
- Kim, So-Hee (Dept. of Food Science and Technology, College of Agriculture and Life Science, Chnungnam National University) ;
- Moon, Mi-A (Dept. of Food Science and Technology, College of Agriculture and Life Science, Chnungnam National University) ;
- Oh, Man-Jin (Dept. of Food Science and Technology, College of Agriculture and Life Science, Chnungnam National University)
- 박혜민 (충남대학교 농업생명과학대학 식품공학과) ;
- 곽효순 (충남대학교 농업생명과학대학 식품공학과) ;
- 김소희 (충남대학교 농업생명과학대학 식품공학과) ;
- 문미아 (충남대학교 농업생명과학대학 식품공학과) ;
- 오만진 (충남대학교 농업생명과학대학 식품공학과)
- Received : 2008.01.07
- Accepted : 2008.05.20
- Published : 2008.12.30
Abstract
In order to make a functional jam containing garlic, sugar, acid and pectin were mixed with garlic and concentrated by heating the mixture under atmosphere or vacuum conditions. And changes of some physico-chemical properties of the garlic jam(i.e., color, textural properties, vitamin C) were investigated during storage at
마늘을 이용한 기능성 잼을 제조하기 위하여 마늘에 당, 산, 펙틴을 첨가하고 평압과 감압에서 농축하여 마늘잼을 제조한 후 색도, 조직특성을 조사하고