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Quality Characteristics of Jelly Made with Yam Powder  

Lee, Jung-Ae (Dept. of Food, Nutrition & Cookery, Keimyung College)
Park, Geum-Soon (Faculty of Food Technology and Service, Catholic University of Daegu)
Publication Information
Korean journal of food and cookery science / v.23, no.6, 2007 , pp. 884-890 More about this Journal
Abstract
The purpose of this study was to investigate the effects of adding various concentration of yam powder (Y0:0g, Y1:2g, Y2:4g, Y3:6g, Y4:8g, Y5:10g) on the physicochemical and sensory characteristics of jelly. The pH of the samples ranged from 5.61 to 5.70, and this pH range was stable. As for the viscosity of the jelly, the samples made with yam powder showed higher viscosities than the control. and the viscosity increased with increasing amounts of yam powder, viscosity was increased. The Hunter color L- and a-values decreased significantly (p<.001) by the addition of yam powder. For the textural characteristics, the addition of yam powder increased the cohesiveness and decreased the springiness and chewiness. In the sensory evaluation, the appearance and flavor acceptability of the jellies were in the order of Y0>Y1>Y2>Y3>Y4>Y5. The texture acceptability was highest in Y0 and Y1 and taste and overall acceptability were highest in Y1.
Keywords
yam; jelly; quality characteristics;
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Times Cited By KSCI : 11  (Citation Analysis)
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