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http://dx.doi.org/10.9799/ksfan.2011.24.2.159

Quality Characteristics of Pear Jam with Added Ginger Powder  

Rho, Jeong-Ok (Dept. of Food Science and Human Nutrition, Chonbuk National University)
Park, Hee-Jin (Dept. of Food Science and Human Nutrition, Chonbuk National University)
Lee, Young-Sook (Dept. of Food Science and Human Nutrition, Chonbuk National University)
Publication Information
The Korean Journal of Food And Nutrition / v.24, no.2, 2011 , pp. 159-165 More about this Journal
Abstract
This study was carried out to investigate the quality characteristics of pear jam containing fresh ginger(G1) and ginger powders; dried ginger powder(G2), freeze-dried ginger powder(G3), and hot-air dried ginger powder(G4). The moisture, crude protein, and crude ash content of the control group were significantly higher than those of the experimental groups (p<0.001, p<0.05, p<0.01). The pH of the dried ginger powder added jam(G2) was the lowest(p<0.05). Texture profile analysis found that the dried ginger powder added jam(G2) had the highest firmness, consistency, cohesiveness, and resistance to flow/viscosity among all samples(p<0.001). Regarding the spread-meter value of the pear jam, the control group (G1) and hot air-dried ginger powder added jam(G4) had the highest values. The dried ginger power added jam(G2) had the lowest value among the samples(p<0.01). Regarding the color values of the pear jam, the control group(G1) had the highest L and b values. Hot-air dried ginger powder added jam(G4), on the other hand, had the lowest(p<0.001). The opposite was true for a value: hot-air dried ginger powder added jam(G4) had the highest. From the sensory evaluation, a positive trend was observed for the appearance of the dried ginger powder added jam(G2)(p<0.001). For sweetness, the dried ginger powder added jam(G2) had the highest value. A positive trend was observed for the overall acceptability of the dried ginger powder-added jam(G2)(p<0.001). Therefore, the dried ginger powder-added sample(G2) seemed to be the most appropriate to make pear jam with high acceptability.
Keywords
jam; pear; ginger powder;
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Times Cited By KSCI : 11  (Citation Analysis)
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