Browse > Article
http://dx.doi.org/10.11002/kjfp.2015.22.6.817

Effect of rice mash on the quality characteristics of strawberry jam  

Kim, Mi Jin (Department of Agro-Food Resources, National Institute of Agricultural Science, Rural Development Administration)
Kim, Jin Sook (Department of Agro-Food Resources, National Institute of Agricultural Science, Rural Development Administration)
Chang, Young Eun (Department of Agro-Food Resources, National Institute of Agricultural Science, Rural Development Administration)
Publication Information
Food Science and Preservation / v.22, no.6, 2015 , pp. 817-822 More about this Journal
Abstract
This study investigated the physical, textural, and sensory properties of strawberry jam with different amounts (0%, 14%, and 21%) of added rice mash. The soluble solids, pH, and total acidity values of the samples were found to be in the range of $53.00{\sim}65.33^{\circ}Brix$, 4.11~4.20 and 0.66~0.80%, respectively. Soluble solids and total acidity decreased significantly as the amount of rice mash was increased. The L-value, a-value, and b-value increased on increasing the amount of rice mash (p<0.05). The glucose contents of the samples ranged from 3.86 g to 4.13 g. The fructose, sucrose, and maltose contents significantly decreased (p<0.05). The organic acid content was measured and it was found that, oxalic acid was not in the control sample (0% rice mash). As the rice mash content was increased, the succinic acid content also increased (p<0.05), but the citric acid content decreased significantly (p<0.05). In the sensory evaluation, strawberry jam with rice mash showed superior spreading property than that of the control sample. Strawberry jam with 0% rice mash had the highest color and taste score. For the overall acceptability, strawberry jams with 0% and, 14% of rice mash were preferable to that with 21%.
Keywords
rice; koji; rice mash; strawberry; jam;
Citations & Related Records
Times Cited By KSCI : 17  (Citation Analysis)
연도 인용수 순위
1 Jeong EJ, Kim MH, Kim YS (2010) Effect of pectinase treatment on extraction yield of the juice of Fragaria ananassa Duch. and the quality characteristics of strawberry wine during ethanolic fermentation. Korean J Food Preserv, 17, 72-78
2 Kim MY, Chun SS (2001) Effects of onion on the quality characteristics of strawberry jam. Korean J Food Cookery Sci, 17, 316-322
3 Kim YA (2008) Effects of strawberry powders on the quality characteristics of yellow layer cake. Korean J Food Cookery Sci, 24, 536-541
4 Kim JS, Kang EJ, Chang YE, Lee JH, Kim GC, Kim KM (2013) Characteristics of strawberry jam containing strawberry puree. Korean J Food Cookery Sci, 29, 725-731   DOI
5 Lee EY, Jang MS (2009) Optimization of ingredients for the preparation of Chinese quince (Chaenomelis sinensis) jam by mixture design. Korean J Soc Food Sci Nutr, 38, 935-945   DOI
6 KFDA (2015) Korea food standard code. Korea Food and Drug administration, Korea, 4, 54-55
7 Lee GD, Jeong YJ (1999) Optimization on organoleptic properties of red pepper jam by response surface methodology. Korean J Soc Food Sci Nutr, 28, 1269-1274
8 Park MJ (2013) Physicochemical characteristics of cheonnuyncho fruit (Opuntia humifusa) fermented by lactic acid bacteria and the manufacture of jam. MS Thesis. Keimyung University, Korea, p 1-3
9 Hwang ES, Nhuan DT (2014) Quality characteristics and antioxidant activities of aronia jam replacing sucrose with different sugar substances. Korean J Food Nutr, 27, 888-896   DOI
10 Hou WN, Kim MH (1998) Processing of low sugar jams from fig pulp treated with pectinesterase. Korean J Food Sci Technol, 30, 125-131
11 Kim MJ, Yoon SH, Jung MY, Choe EO (2008) Effects of sugars and pectin on the quality characteristics of low sugar wild vine (Vitis coignetiea) jam. Korean J Food Cookery Sci, 24, 206-211
12 Sim KH, Joo NM, Han YS (2006) Optimization of garlic jam making by response surface methodology. Korean J Dietetic Association, 12, 32-43
13 Park HM, Kwak HS, Kim SH, Moon MA, Oh MJ (2008) Changes in quality characteristics of garlic jam during storage. Korea J Agri Sci, 35, 183-191
14 Kim MH, Kim MH, Yun SJ, Lee BY, Lee CW, Kim BA, Jang KH, Lee JC, Surh JH (2010) Preparation and quality characterization of apple jam with Rosa rugosa Thunb. fruit. Korean J Food Cookery Sci, 26, 367-380
15 Cho WJ, Song BS, Lee JY, Kim JK, Kim JH, Yoon YH, Choi JI, Kim GS, Lee JW (2010) Composition analysis of various blueberries produced in Korea and manufacture of blueberry jam by response surface methodology. Korean J Soc Food Sci Nutr, 39, 319-323   DOI
16 Kim JS, Kim JY, Chang YE (2012) The quality characteristic and antioxidant properties of saccharified strawberry gruels. Korean J Soc Food Sci Nutr, 41, 752-758   DOI
17 Jin TY, Heo SI, Lee WG, Lee IS, Wang MH (2008) Manufacturing characteristics and physicochemical component analysis of bokbunja (Rubus coreanus Miquel) jam. Korean J Soc Food Sci Nutr, 37, 48-52   DOI
18 Kim MJ, Kim MH, Kim HJ, Lee JY, Kim HR, You BR, Yang KH, Kim MR (2010) Antioxidant activities and quality characteristics of black garlic jam containing maltitol substituted for sucrose. Korean J Food Cookery Sci, 26, 866-871
19 So MH (1991) Improvement in the quality of takju by the combined use of Aspergillus kawachii and Aspergillus oryzae. Korean J Food Nutr, 4, 115-124
20 Kim JS, Lee JH, Chang YE, Kim GC, Kim KM (2013) The quality characteristics of rice mash by mixing ratios of rice and rice koji. Korean J Soc Food Sci Nutr, 42, 2035-2041   DOI
21 Jung NJ, Kang YH (2012) Comparison of the physicochemical quality characteristics of strawberry jams by processing methods. Korean J Food preserv, 19, 337-343   DOI
22 Hwang IG, Yang JW, Kim JY, Yoo SM, Kim GC, Kim JS (2011) Quality characteristics of saccharified rice gruel prepared with different cereal koji. Korean J Soc Food Sci Nutr, 40, 1617-1622   DOI
23 Kim JS, Kim JY, Yang JW (2011) The quality characteristics of saccharified cherry tomato gruel prepared with rice mash. Korean J Food Cookery Sci, 27, 755-762   DOI