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http://dx.doi.org/10.3746/jkfn.2008.37.6.792

The Quality Characteristics of Jelly Added with Bokbunja (Rubus coreanus Miquel)  

Yu, Ok-Kyeong (Dept. of Food Science and Human Nutrition & Obesity Research Center, Chonbuk National University)
Kim, Ji-Eun (Dept. of Food Science and Human Nutrition & Obesity Research Center, Chonbuk National University)
Cha, Youn-Soo (Dept. of Food Science and Human Nutrition & Obesity Research Center, Chonbuk National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.37, no.6, 2008 , pp. 792-797 More about this Journal
Abstract
The purpose of this study was to investigate the effects of adding various amounts of ingredients on the physicochemical and sensory characteristics of Bokbunja-jelly. The proximate composition of Bokbunja-jelly was 19.0% for the moisture and 0.8% for the crude protein. The Hunter L-values of Bokbunja-jelly prepared by adding 10 g RME or 120 g sucrose were higher than that of Bokbunja-jelly prepared by adding 20 g RME or 100 g sucrose. The Hunter b-values of Bokbunja-jelly prepared by adding 20 g RME or 120 g sucrose was higher than that of Bokbunja-jelly prepared by adding 10 g RME or 120 g sucrose. The hardness and chewiness were increased with decreasing Rubus coreanus Miquel extracts. According to the results of the sensory evaluation, no significant differences in flavor, sweetness, hardness, elasticity and overall qualities were found. According to the results of physicochemical properties and sensory evaluation, the optimal recipe for preparation of Bokbunja-jelly was determined to be 240 g water, 120 g sugar, 110 g glucose syrup, 4 g agar, 20 g Rubus coreanus Miquel extracts and 0.3 g Rubus coreanus Miquel flavor.
Keywords
Rubus coreanus Miquel; Bokbunja; jelly; agar; quality characteristics;
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Times Cited By KSCI : 24  (Citation Analysis)
Times Cited By SCOPUS : 2
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