• Korean journal of food and cookery science
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• v.24 no.2
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• pp.174-181
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• 2008

The purpose of this study was to determine the optimal mixing conditions for different amounts of konjac(0.2, 0.3, 0.4, 0.5, 0.6%) and carrageenane(0.8, 1.0, 1.2, l.4, 1.6%) in the preparation of citrus jelly, using the central composite design. The results showed that the sensory and mechanical characteristics of the jelly increased with decreasing konjac and carrageenane contents. Overall optimal conditions that satisfied the rheology, appearance characteristics and sensory properties of the citrus jelly were 0.2% konjac, 1.2% carrageenane and 30minutes of heating time using citrus juice of $20^{\circ}C$Brix and 0.3% citric acid.