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KMID : 0380619910230030336
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 3 p.336 ~ p.340
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Instrumental and Sensory Characteristics of Jelly
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이윤형/Lee, Yoon Hyung
유명식/이규순/이태휘/Yoo, Myung Shik/Rhee, Kyu Soon/Lee, Tae Whi
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Abstract
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Correlations among instrumental, sensory parameters and overall preference of jelly texture were studied. Instrumental rheological characteristics of the jelly were measured with a rheometer, and sensory and overall score were measured by sensory evaluation. Instrumental maximum force was correlated to sensory hardness and shortness, and sensory springiness and stickiness were correlated to instrumental springiness and adhesiveness force respectively. Also the most significant instrumental parameters with respect to overall preference were cohesiveness and adhesiveness force with their values being 0.93 and 0.89 repectively. Multiple linear regression resulted in a following equation: overall score -2.70∼6.25(cohesiveness) -0.095(adhesiveness force) with a correlation coefficient of 0.94.
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