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http://dx.doi.org/10.9721/KJFST.2017.49.2.181

Development and shelf-life determination of senior-friendly strawberry jelly  

Kim, Ji Hyeon (Department of Food Science and Technology, Seoul Women's University)
Min, Sea Cheol (Department of Food Science and Technology, Seoul Women's University)
Publication Information
Korean Journal of Food Science and Technology / v.49, no.2, 2017 , pp. 181-185 More about this Journal
Abstract
Senior-friendly strawberry jelly was developed using strawberry juice, sugar, xanthan gum, and locust bean gum. The experimental variables included strawberry juice (30.0-40.0%, w/w) and sugar (7.5-10.0%, w/w) concentrations and the xanthan gum/locust bean gum ratio (0.3-4.0), and interactions among these variables were predicted using a response surface methodology. The optimal concentrations of strawberry juice and sugar and the ratio of xanthan gum/locust bean gum, determined against jelly hardness, were found to be 40.0, 10.0, and 1.5%, respectively. The hardness, gumminess, and chewiness of strawberry jelly increased significantly during storage at 5 and $15^{\circ}C$ (p<0.05). The lightness of the gum decreased significantly at both temperatures (p<0.05), whereas the hue angle increased during storage at $15^{\circ}C$. The zero-order kinetics was used to predict the shelf-life of the prepared jelly ($R^2=0.89-0.96$), which was determined to be 38 and 26 days at 5 and $15^{\circ}C$, respectively.
Keywords
strawberry; jelly; senior-friendly food; product development; shelf-life;
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Times Cited By KSCI : 15  (Citation Analysis)
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