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http://dx.doi.org/10.9724/kfcs.2013.29.5.599

Quality characteristics of Jelly using the Tarak, Traditional Fermented Milk  

Lee, Kyung Yeoun (Dept. of Food and Nutrition, Sungshin Women's University)
Lee, Ji Won (Dept. of Food and Nutrition, Sungshin Women's University)
Han, Young Sook (Dept. of Food and Nutrition, Sungshin Women's University)
Yoon, Hyungeun (Dept. of Food and Nutrition, Sungshin Women's University)
Ko, Seong Hee (The Graduate school of Cultural industry, Sungshin Women's University)
Publication Information
Korean journal of food and cookery science / v.29, no.5, 2013 , pp. 599-603 More about this Journal
Abstract
Tarak is our own traditional fermented milk made through lactic acid fermentation by using makgeolli as inoculum for milk or using already made tarak as inoculum but it is hardly known to people as its related studies are also insufficient. Accordingly, the purpose of this study was to manufacture jelly by using tarak and analyze its quality characteristics for the diversification of consumption promotion and demand of traditional fermented milk tarak. Tarak jelly that was made according to the percentage of adding tarak showed a tendency that the content of crue protein, crude fat and crude ash except for moisture water meaningfully increased as the amount of tarak added increased (P<0.05). In the case of pH, it declines as the amount of tarak added was high. The chromaticity measurement result of tarak jelly was 54.32 in the case of control group for L, and it increased as the amount of tarak added increased. In the case of a, it decreased as tarak was added, whereas b meaningfully increased. There was meaningful difference between samples in the case of chewiness, fracturability and adhesiveness (p<0.05). The sensory test result showed that there was meaningful difference between samples in their appearance and taste but there was no meaningful difference in the case of overall preference, scent and texture.
Keywords
Tarak; traditional fermented milk; jelly; quality characteristics;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
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