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Optimum Levels of Flavoring Materials for Gel-type Dessert Using Chicken-feet Gelatin  

Lim, Ju-Yeon (Department of Food and Nutritional Sciences, Ewha Womans University)
Jang, Eun-Gyung (Department of Food and Nutritional Sciences, Ewha Womans University)
Kim, Kwang-Ok (Department of Food and Nutritional Sciences, Ewha Womans University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.5, 2002 , pp. 911-915 More about this Journal
Abstract
This study was conducted to determine optimum levels of flavoring materials for gel-type dessert using chicken feet gelatin. Effects of levels of sucrose, citric acid and strawberry flavoring on the consumer acceptability of gelatin desserts were examined and the optimum levels were determined using response surface methodology. The optimum levels of flavoring materials determined for gelatin dessert containing 2% gelatin powder, were 19, 0.50, and 0.35% for sucrose, citric acid, and strawberry flavoring, respectively.
Keywords
gelatin dessert; consumer acceptability test; chicken-feet;
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