• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.877-887
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• 2005

This study determined the effects of soybean oil$2\%$) and chitosan($1\%$) on the quality characteristics of Omija Jelly made of various starches (mungbean starch, cowpea starch and corn starch). RVA(Rapid Visco Analyzer) viscosity was measured for starches suspended in Omija aextract with $2\%$ soybean oil and $1\%$ chitosan. The color value, syneresis, texture(rupture test and TPA test) and sensory properties of the samples were measured. Gelatinization of cowpea starch was expedited by adding soybean oil and chitosan. Otherwise, gelatinization of mungbean starch and com starch was retarded by adding chitosan. The lightness(L) and the syneresis of Omija Jelly with soybean oil and chitosan were decreased, indicating the increased transparency and stability of Omija Jelly. Rupture stress and rupture energy of Omija Jelly were decreased by adding soybean oil. Rupture stress was increased and rupture energy was decreased by adding chitosan. The addition of soybean oil improved texture of Omija Jelly, indicating that the springiness, cohesiveness and chewiness of Omija Jelly were increased and adhesiveness was decreased. By adding chitosan, the springiness and hardness of Omija Jelly were increased and the cohesiveness and adhesiveness were decreased. The overall acceptability of Omija Jelly made of $6%$ or $7\%$ cowpea starch and com starch was increased by adding soybean oil and chitosan, but the quality characteristics of Omija Jelly made of mungbean starch were not influenced by additives such as soybean oil and chitosan.

• Korean Journal of Human Ecology
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• v.20 no.2
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• pp.467-473
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• 2011

The principal objective of this study was to evaluate the quality characteristics of jelly prepared with five different levels(0, 0.5, 1.0, 1.5, and 2.0%) of black garlic concentrate(BG1-BG4). We conducted the pH, sugar content, Hunter's color value, mechanical characteristics, and a sensory evaluation analysis of black garlic jelly. The more black garlic concentrate increased, the more the sugar content of the black garlic jelly increased(p<0.05). In terms of color, lightness(L) and yellowness(b) decreased as the black garlic concentrate increased, while redness(a) increased. With regard to the mechanical properties of the black garlic jelly samples, the higher the score of hardness, gumminess, and chewiness significantly increased(p<0.05). In color, flavor, texture and overall quality, the score of jelly with 1.0% black garlic concentrate(BG2) increased most of the all.

• Korean journal of food and cookery science
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• v.18 no.5
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• pp.534-542
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• 2002

This study was carried out to determine the effects of various starches (mungbean starch, cowpea starch and corn starch) on the quality characteristics of Omija jelly made of Omija extract. The viscosity of starch suspended in Omija extract and distilled water was measured by using a RVA(Rapid Visco Analyzer), and, color value, syneresis, texture(rupture test and TPA test) and sensory properties of Omija jelly and pure starch jelly were measured. Gelatinization temperature of each starch suspended in Omija extract was higher than that suspended in distilled water, whereas final viscosity of Omija jelly was decreased. Omija extract appeared to retard the gelatinization of starch and recrystallization of gelatinized starch. The viscosity of com starch was lowest among the three types of starch, suggesting thai higher concentration is needed in the use of com starch. The lightness(L) of corn starch gel was the highest among the gels. The syneresis of Omija jelly was lower than that of starch jelly, therefore, Omija extract seemed to be helpful on the stability of starch gel. Rupture properties of Omija jelly was lower than that of starch jelly, whereas the adhesiveness of omija jelly was greater. Omija jelly made of corn starch was less cohesive and more sticky than other gels, and its acceptability was very low. Sensory characteristics of the gel were relatively well correlated with the mechanical characteristics. Overall acceptability of Omija jelly was high in the concentration of 7, 8% of mungbean starch and 8, 9% of cowpea starch. Thus, the optimum concentration of starch for making Omija jelly using mungbean starch was 7, 8% and that using corn starch was 8, 9%.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.113-120
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• 2018

In this study, to enhance the applicability of the black current as a natural pigment and functional material, a jelly was produced by adding 0 %, 3 %, 6 %, 9 %, and 12 % of the black current powder. The pH and moisture content of the black currant jelly decreased with the addition of the black currant powder, while the sweetness($^{\circ}brix%$) of the jelly increased with the addition of the black currant powder. The chromaticity of the jelly was reduced as the black current powder was added, as the L value and b value increased. Texture measurement score in terms of hardness, chewiness and brittleness of groups with 3% and 6% black currant powder were significantly higher when compared to the control group. The contents of total polyphenol, DPPH radical scavenging activity, and NSA radical scavenging activity of groups by the addition of black currant powder were higher than those of control group. The anthocyanin contents increased proportionally with increasing levels of black currant powder. The sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 6% and 9% black currant powder. Also, the anti oxidative activity and anthocyanine pigment in black current powder are highly visible even after the heating process, so it may be helpful to enhance the functionality of jelly by using natural colors that are highly antioxidants in jelly manufacture.

• Journal of the Korean Society of Food Culture
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• v.29 no.5
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• pp.415-420
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• 2014

This study was conducted to establish optimum conditions for coagulation of konjac jelly as well as antimicrobial activity by concentration of $Ca(OH)_2$. Hardness, gumminess, and chewiness of konjac jelly increased according to concentration of konjac powder, the key material of konjac jelly. The highest sensory evaluation score was acquired with konjac jelly made with 3% konjac powder. A $Ca(OH)_2$ concentration of 0.4-0.6% as a coagulation agent was optimum for coagulation of konjac jelly. Further, sensory score was highest at a $Ca(OH)_2$ concentration of 0.6%. All populations of bacteria, yeast, and mold in konjac jelly were restrained by $Ca(OH)_2$ in a concentration- dependent manner. Furthermore, all tested microorganisms were strictly restrained at $1.0{\times}10^{-2}$ N of $Ca(OH)_2$.

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.283-290
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• 2018

This study examined the quality characteristics and anti-oral microbial activity of bamboo leaf jelly prepared with different 5 levels (0, 10, 20, 30, and 40%) of bamboo (Phyllostachys nigra var. henonis) leaf extract. The sugar contents of bamboo leaf jelly were increased significantly by increasing the level of bamboo leaf extract. The luminance and Hunter's a values of the jelly samples increased with increasing bamboo leaf extract, but the 40% bamboo leaf jelly had the lowest Hunter's b values. The hardness, adhesiveness, gumminess, and chewiness increased significantly with increasing bamboo leaf extract. Among the mechanical properties, only the flavor of the jelly with 30 and 40% bamboo leaf extract were increased significantly. The extract of bamboo leaves had strong antimicrobial activity against S. mutans, S. sobriuns, P. gingivalis, and P. intermedia at a concentration of 40%. These results suggest that bamboo leaf extract can be useful in the production of high quality jelly.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.859-866
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• 2005

The purpose of this study was to investigate the effects of the addition of various concentrations of antler powder on the physicochemical and sensory characteristics of mango jelly As for pH and viscosity of the mango jelly, antler powder added group showed higher pH and viscosity than that of control group. As for turbidity, absorbance increased significantly(p<.001) by the addition of antler while permeability decreased. The syneresis increased with the passage of time. According to sensory evaluation, Sleekness showed the highest by adding $0.2\%$ antler powder in mango jelly. The hunter color L and b value decreased significantly(p<.001) by adding antler powder. The mechanical properties such as hardness, springiness, cohesiveness and brittleness were highest by adding $1.0\%$ antler powder while gumminess was highest by adding $0.2\%$ antler powder in mango jelly. Overall quality, taste, appearance, texture were most superior by adding $0.2\%$ antler powder in mango jelly. From these test results, the optimum recipe for mango jelly added with antler powder was $0.2\%$ of antler powder, $10\%$ sugar, $\2%$ agar and 351.2ml of mango juice.

• The Korean Journal of Food And Nutrition
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• v.34 no.1
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• pp.15-25
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• 2021

This study aimed to investigate the antioxidant activities and quality characteristics of jelly added with Orostachys japonicus juice. The moisture content and the soluble solids content of the jelly samples decreased significantly with increasing content of O. japonicus. The pH was highest in the control samples, and the pH significantly decreased with the addition of increasing amounts of O. japonicus. In terms of the chromaticity measurements, the lightness value and redness value was highest in the control sample, and it decreased as the amount of added O. japonicus increased, whereas the yellowness value increased with increasing levels of O. japonicus added. The gumminess and chewiness of the jelly increased with the addition of increasing amounts of O. japonicus. On the other hand, the cohesiveness and adhesiveness of the jelly did not show statistically significant changes. The total polyphenol and DPPH radical scavenging activities of the jelly with 100% O. japonicus added were significantly higher than those of the jelly with 0% O. japonicus added. Regarding the sensory evaluation, the sample with 75% O. japonicus added was perceived to have the best color, flavor, O. japonicus flavor, chewiness, and overall preference.

• Journal of the Korean Society of Food Culture
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• v.33 no.5
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• pp.458-463
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• 2018

This study was conducted to investigate the quality characteristics of peach jelly following the addition of various gelling agents (locust bean gum, carrageenan, xanthan gum). The various gelling agents were added to peach jelly at five levels (1.0, 1.5, 2.0, 2.5 and 3.0%), after which their effects on physicochemical properties, textural properties and sensory qualities were investigated. The total titratable acidity (TTA) of peach jelly was decreased with increases in gelling agent. Additionally, the sweetness and pH of peach jelly increased significantly as the amount of various gelling agents increased. Moreover, the lightness (L-value), redness (a-value) and yellowness (b-value) of peach jelly was decreased as the amount of gelling agent. Furthermore, the hardness, gumminess and chewiness of the peach jelly increased as the amount of gelling agent increased. Finally, the overall acceptance was higher for jelly containing 2.0% added gelling agent than for other samples. Based on the results of this study, it is recommended that mixed gelling agents be added to peach jelly at 2.0%.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.681-688
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• 2017

This study was conducted to investigate the effect of gelatin concentration and storage on color and texture of puffer fish stock jelly. Puffer fish stock jelly was prepared by adding various amounts (2.5~10 percent) of gelatin to puffer fish stock. Color changes of puffer fish sstock jelly were also investigated during storage at $4^{\circ}C$ and $25^{\circ}C$ with varying amount of gelatin (2.5~10.0 percent). Regardless of storage temperature, the L values of puffer fish stock jelly were slightly increased, while a values of the stock jelly were negatively decreased during storage. However, L and negative b values were decreased with increasing gelatin concentration, whereas a values were increased negatively with increasing gelatin concentration. The texture profiles of puffer fish stock jelly such as hardness, springiness, cohesiveness adhesiveness, chewiness and brittleness were determined during storage at $25^{\circ}C$ and $4^{\circ}C$ at various intervals. The hardness, chewiness and brittleness were increased during storage at $25^{\circ}C$ for four days, while those of springiness and cohesiveness were decreased during storage. However, the values of all textural parameters were increased with increasing gelatin concentration in puffer fish stock jelly. Patterns of textural parameters of puffer fish stock jelly stored at $4^{\circ}C$ were practically identical to those stored at $25^{\circ}C$.