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http://dx.doi.org/10.20878/cshr.2017.23.5.007

Formulation Optimization of Melon Jam  

Kim, BokHwa (Dept. of Global Korean Culinary Arts, Woosong University)
Publication Information
Culinary science and hospitality research / v.23, no.5, 2017 , pp. 67-76 More about this Journal
Abstract
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.
Keywords
Melon; Jam; Optimization; RSM; Response surface method; Sensory evaluation;
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Times Cited By KSCI : 5  (Citation Analysis)
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