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http://dx.doi.org/10.9721/KJFST.2021.53.5.613

Pouch-type Konjac jelly manufacture and quality characteristics of jelly-containing vinegar drinks  

Kim, Chung-Hye (Department of Food Science and Technology, Seoul National University of Science and Technology)
Kim, Yun-jung (Education Center, NUTRI-I Co., Ltd.)
Kim, Ji Yeon (Department of Food Science and Technology, Seoul National University of Science and Technology)
Publication Information
Korean Journal of Food Science and Technology / v.53, no.5, 2021 , pp. 613-618 More about this Journal
Abstract
The quality characteristics of jelly-containing vinegar drinks were divided into three stages in this study. The jelly, which differs from the contents of the vinegar drink, sharply decreased the pH. After sterilization, hardness was significantly decreased, and the formulation was not maintained, which was considered the effect of low pH and high total acidity of vinegar drinks. Different experiments confirmed that pH and sterilization heating conditions were the major quality variables for gelation as both sodium citrate content and jelly hardness were correlated before and after sterilization. The hardness of the jelly, which differs in gel content, correlated with the increase in gelation content both before and after sterilization. Therefore, considering the spout jelly of a vinegar drink, pH of 3.5-3.7 and a content of glucomannan and caragenane mixed gel were considered appropriate to match the product's sensory properties.
Keywords
vinegar konjac jelly; texture; konjac; pH;
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Times Cited By KSCI : 1  (Citation Analysis)
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