한국조리학회지 (Culinary science and hospitality research)

  • 제23권5호
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  • Pages.67-76
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  • 2017
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  • 2466-0752(pISSN)
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  • 2466-1023(eISSN)
한국조리학회 (Culinary Society of Korean Academy)
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멜론잼의 재료 혼합 비율의 최적화

Formulation Optimization of Melon Jam

  • 김복화 (우송대학교 외식조리학부(글로벌한식조리전공))
  • Kim, BokHwa (Dept. of Global Korean Culinary Arts, Woosong University)
  • 투고 : 2017.08.06
  • 심사 : 2017.08.19
  • 발행 : 2017.08.31
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초록

This study investigated the quality characteristics of melon jam with RSM. The melon jam was prepared with 50~65% sugar, 0.5~2.0% pectin, and 0.1~0.5% citric acid. Sugar and pectin caused the increase in sweetness, Hunter's colorimetric characteristics (a, b), and firmness. Citric acid caused decrease in pH, sweetness, firmness. Sensory evaluation results showed that preferences for the melon jam increased as sugar, pectin, and citric acid approached their optimum values and then decreased as they exceeded optimum levels. Consequently, the proposed optimum levels in the ingredient formulation for manufacture of the standard melon jam were 59.0% sugar, 1.4% pectin, and 14.9% citric acid, as based on both numerical and graphic statistical analyses. Ultimately, this study was expected to contribute to the commercialization of melon jams of high quality.

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참고문헌

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