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http://dx.doi.org/10.3746/jkfn.2017.46.1.083

Quality Characteristics of Jelly Using Fresh Puree of Sansuyu (Corni Fructus)  

Jeong, Ji-Suk (Gurye Wild Flower Institute)
Park, Su-Jin (Gurye Wild Flower Institute)
Son, Byeong-Gil (Agricultural Extension Team, Gurye-gun Agricultural Center)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.46, no.1, 2017 , pp. 83-91 More about this Journal
Abstract
This study made jelly by adding Sansuyu (Corni Fructus) puree and examined the types and contents of gelling agents as well as the physicochemical characteristics of jelly depending on heating time. Water content of Sansuyu puree was 89.39%, pH was 2.92, sugar content was $10.28^{\circ}Brix$, and total polyphenol content was 1,791.71 mg GAE/100 g. As the added amount of Sansuyu puree increased, pH decreased slightly from 3.04 to 2.97, and yield stress decreased greatly. As heating time increased, red color was unstable and changed to yellow. When heated more than 5 min, jelly was not formed. The level of preference for jelly consisting of 10% Sansuyu puree, 1.5% agar, and 1.0% carrageenan was the highest at 5.15. Using pulp of Sansuyu, it will be possible to make jelly consisting of various bioactive substances.
Keywords
Sansuyu; Corni Fructus; jelly; quality characteristic; sensory evaluation;
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Times Cited By KSCI : 21  (Citation Analysis)
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