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http://dx.doi.org/10.3746/jkfn.2005.34.3.408

Development of Jelly Fortified with Lactic Acid Fermented Prickly Pear Extract  

Son, Min-Jung (Dept. of Food Science and Technology, Keimyung University)
Whang, Ki (Dept. of Food Science and Technology, Keimyung University)
Lee, Sam-Pin (Dept. of Food Science and Technology, Keimyung University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.3, 2005 , pp. 408-413 More about this Journal
Abstract
Rheological properties and sensory characteristics of prickly pear jelly made from κ-carrageenan and glucomannan were examined. Prickly pear extract (PPE) fermented by Lactobacillus casei LS (isolated from soy milk curd residue) exhibited pH 3.12, 1.15% acidity (lactic acid) and 2.7 × 10/sup 9/ CFU/mL lactic acid bacteria. In the effect of concentration of fermented PPE, the jelly containing 4% fermented PPE had higher springiness and slightly lower hardness than that without fermented PPE, and was superior to color and taste. The hardness and brittleness of jellies were enhanced by the addition of 0.25% citric acid. The addition of 0.25% ascorbic acid resulted in the production of soft jelly like pudding. In the effect of concentration of κ-carrageenan, the hardness and springiness of jellies were increased by adding 0.75% κ-carrageenan, but was decreased by adding at the 0.9% level. In the overall preference of jellies including sweet and sour taste, higher score was obtained by the fortification of 0.6% and 0.75% κ-carrageenan, 0.25% citric acid and 30% fructose syrup.
Keywords
glucomannan; κ-carrageenan; prickly pear extract; jelly; fermentation;
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