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http://dx.doi.org/10.3746/jkfn.2008.37.1.48

Manufacturing Characteristics and Physicochemical Component Analysis of Bokbunja (Rubus coreanus Miquel) Jam  

Jin, Tie-Yan (School of Biotechnology, Kangwon National University)
Heo, Seong-Il (School of Biotechnology, Kangwon National University)
Lee, Wan-Gyu (Heong Seong-Gun Agricultural Technology and Extension Center)
Lee, In-Sook (Heong Seong-Gun Agricultural Technology and Extension Center)
Wang, Myeong-Hyoen (School of Biotechnology, Kangwon National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.37, no.1, 2008 , pp. 48-52 More about this Journal
Abstract
The manufacturing characteristics and physicochemical component analysis of Bokbunja jam made with different additions of materials (Bokbunja, Bokbunja extract, sugar, and pectin) were investigated. There were no changes in the pH, total acidity, and sugar content of all Bokbunja jams that were prepared with different amounts of materials. L-value of color in the jam from the Bokbunja extract was the highest. a-value increased, but b-value decreased with the addition of pectin in jam. Spreadmeter value decreased while hardness increased in the jam added by pectin. The highest overall acceptability values in the sensory test for color, sweetness, adhesiveness, and overall favorite were 4.07, 5.33, 4.33, and 6.00, respectively, with the addition of 0.5% pectin.
Keywords
Bokbunja; jam; pectin; manufacturing characteristics; physicochemical component;
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Times Cited By KSCI : 16  (Citation Analysis)
Times Cited By SCOPUS : 4
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