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http://dx.doi.org/10.3746/jkfn.2004.33.8.1373

Monitoring of Organoleptic and Physical Properties on Preparation of Oriental Melon Jelly  

Lee, Gee-Dong (DG-Traditional Bio-Materials Industry Center)
Yoon, Sung-Ran (Traditional Food Institute, Kyongbuk College of Science)
Lee, Myung-Hee (Dept. of Fermentation and Health Food, Kyongbuk College of Science)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.8, 2004 , pp. 1373-1380 More about this Journal
Abstract
To prepare oriental melon jelly having highly favorite, oranoleptic and physical properties of jelly with special to the content of glucomannan, oriental melon concentration juice and vinegar was monitored by four-dimensional response surface methodology. Mouth-feel showed maximum sensory score in 0.09% glucomannan, 3.17% oriental melon concentration juice and 1.25% oriental melon vinegar. Organoleptic taste showed maximum sensory score in 0.12% glucomannan, 3.64% oriental melon concentration juice and 0.91% oriental melon vinegar. Overall palatability showed also maximum sensory score in 0.10% glucomannan, 3.07% oriental melon concentration juice and 1.34% oriental melon vinegar. The sensory socore of overall palatability was more than 7.0 in the texture ranges of 0.20~0.31 cm/g (softness) and 8.0~12.5 gㆍcm (jelly strength).
Keywords
oriental melon; jelly; organoleptic properties; phyical properties; response surface methodology;
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Times Cited By KSCI : 1  (Citation Analysis)
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