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http://dx.doi.org/10.3746/jkfn.2010.39.4.554

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

Jin, Tie-Yan (Dept. of Food Science and Engineering, Yanbian University)
Quan, Wu-Rong (Dept. of Food Science and Engineering, Yanbian University)
Wang, Myeong-Hyoen (Dept. of Medical Biotechnology, Kangwon National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.39, no.4, 2010 , pp. 554-559 More about this Journal
Abstract
The manufacturing characteristics and physicochemical components analysis of Bokbunja jelly made with the addition of different amounts of materials (Bokbunja extract, sugar, gelatin, and pectin) were investigated. There were no significant changes in the pH, total acidity and sugar content of all Bokbunja jelly prepared with different amount of materials. L-value of color in the Bokbunja jelly increased in proportion to additive amount of gelatin. a-value and b-value of color in the Bokbunja jelly increased in proportion to additive amount of pectin. The value of hardness, adhesiveness, and chewiness in the Bokbunja jelly increased in proportion to the additive amount of gelatin. The value of springiness, cohesiveness, and gumminess were increased in proportion to additive amount of petin. The highest of overall acceptability values in the sensory test for color, sweetness, springiness, chewiness, and overall favorite were 5.80, 5.32, 5.27, 5.83, and 6.02, respectively, with the addition of 10% gelatin and 10% pectin.
Keywords
Bokbunja extract; jelly; gelatin; pectin; manufacturing characteristics;
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