카파 카라기난과 글루코만난 혼합비율에 따른 오미자 농축액 젤리의 품질 특성
(주)코리아스칼라
- 최초 등록일
- 2023.09.25
- 최종 저작일
- 2023.08
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서지정보
ㆍ발행기관 : 한국산업식품공학회
ㆍ수록지정보 : 산업식품공학 / 27권 / 3호
ㆍ저자명 : 현서윤, 문수연, 고아라, 천지연, 이혜윤
목차
Abstract
서 론
재료 및 방법
실험재료
오미자 젤리 제조
색도
수분함량 및 수분활성도
pH, 가용성 고형분 및 탁도
조직감
저장 기간에 따른 보수력 변화
통계처리
결과 및 고찰
외관 및 색도
수분함량 및 수분활성도
pH, 가용성 고형분 및 탁도
조직감(Texture)
저장 기간에 따른 보수력 변화
요 약
References
Author Information
영어 초록
In this study, effect of mixing ratio of -carrageenan and glucomannan on quality characteristics of jelly incorporated with omija concentrate were analyzed. Through previous studies, the concentration of the gelling agent was fixed at 1.5% of the weight of the jelly. As a control, omija concentrate jelly using a single gelling agent was prepared. The texture of the jelly using glucomannan alone could not be measured because it was difficult to maintain its shape. The texture was changed according to the mixing ratio of -carrageenan and glucomannan. When -carrageenan was mixed with glucomannan, the water holding capacity was increased. Jelly prepared in mixing 2:1 ratio of -carrageenan and glucomannan was observed to have the highest hardness, springiness, gumminess, cohesiveness, and chewiness. Also, in order to manufacture omija jelly that maintains high water retention for a long period of time, it is optimal to mix -carrageenan and glucomannan at a ratio of 1:2.
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