Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics and Processing of Jelly using Darae Extract for Children

다래 농축액을 이용한 어린이 간식(젤리) 제조 및 품질 평가

  • Park, Bong-Soon (The Graduate School of Alternative Medicine, Kyonggi University) ;
  • Han, Myung-Ryun (Dept. of Food & Nutrition, Hyejeon College) ;
  • Kim, Ae-Jung (The Graduate School of Alternative Medicine, Kyonggi University)
  • 박봉순 (경기대학교 대체의학대학원) ;
  • 한명륜 (혜전대학교 식품영양과) ;
  • 김애정 (경기대학교 대체의학대학원)
  • Received : 2013.07.03
  • Accepted : 2013.10.31
  • Published : 2013.10.31
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Abstract

This study was conducted to evaluate the quality characteristics of darae (Actinidia arguta) jelly, a snack for elementary school children, prepared with darae extract. To establish the amount of darae extract (0~4%) that could be added to jelly, the physicochemical sensory characteristics and mechanical properties were measured. As the amount of darae extract increased, the values of L and b were decreased, whereas the a value was increased. Sensory evaluation of the sweetness, taste, flavor, texture and overall acceptability of jelly prepared using 2% darae extract resulted in a high score. Among the mechanical properties, by increasing darae extract only the hardness of the extract was significantly decreased. The results of this study suggest that darae extract can be useful in the production of high quality jelly. Thus, it can be served as a substitute for existing high calorie commercial snacks for children.

Keywords

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