• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.554-559
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• 2010

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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.792-797
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• 2008

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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.4
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• pp.408-416
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• 2022

This study investigated the physicochemical properties and physiological activities of jelly prepared from gelatin, sugar, bokbunja extract, and different amounts (0, 0.5, 1, 2 and 3%) of fermented sea tangle Saccharina japonica powder (FSP). The jelly moisture, pH, and sugar content slightly increased with increasing the FSP content. Hardness, springiness, gumminess, chewiness, and cohesiveness also increased with increasing FSP concentration. Jelly antioxidant activity did not change significantly with increasing FSP. In contrast, alcohol dehydrogenase and aldehyde dehydrogenase activities in the jellies increased significantly with increasing FSP concentration. β-secretase inhibitory activity in jellies also increased with increasing FSP concentration. Jellies containing 0.5 or 1% FSP achieved the highest overall sensory acceptance scores. Taken together, these data indicate that addition of FSP to jelly appears to improve its quality and physiological activities.

• Preventive Nutrition and Food Science
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• v.14 no.2
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• pp.148-155
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• 2009

The purpose of this study was to find new applications for Rubus coreanus and to produce new products. Jelly prepared with Rubus coreanus was studied and analyzed with regard to its composition, rheology and sensory evaluation. The technique of response surface methodology was used to analyze the results, which showed 16 experimental points including 2 replicates for Rubus coreanus juice, gelatin and sucrose. Rheological characteristics such as lightness, redness, yellowness and hardness, springness, chewiness and gumminess were shown to be significant, and these were mostly influenced by the content of Rubus coreanus juice. Significant sensory characteristics such as color, flavor, transparency, taste and the overall quality were also found to be greatly influenced by Rubus coreanus juice and gelatin in general. Based on the overlapping categories of factors that satisfied all sensory categories, the maximally optimized point was taken as the middle point. This value was determined to be 43.28 g of Rubus coreanus juice and 9.19 g of gelatin for every 140.00 g of sucrose.