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KMID : 0380620160480010054
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Korean Journal of Food Science and Technology
2016 Volume.48 No. 1 p.54 ~ p.58
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Physicochemical and Sensory Characteristics of Persimmon Jelly Added with Different Levels of Daebong Persimmon Puree
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Min Ji-Hyun
Eun Jong-Bang
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Abstract
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Physicochemical and sensory characteristics of persimmon jelly products with different levels (3, 5, and 7% w/w) of Daebong ripened persimmon puree was investigated. The moisture content of all jelly products used in this experiments was maintained within 8±2% of the products. Levels of crude chemical composition (moisture, crude protein, crude lipid, and crude ashes), texture, soluble materials, vitamin C, dietary fiber and β-carotene were increased as amount of puree addition increased in the products. Color values, L*, a*, and b* of the persimmon jelly products were 33.08- 42.04, 0.93-1.31 and 8.85-11.21, respectively. There was no significant difference in pH (5.51-5.61) as the levels of Daebong ripened persimmon puree increased. Sensory evaluation in terms of appearance, color, taste, flavor, chewiness, and overall acceptance resulted in the highest score in the persimmon jelly product with 5% level of Daebong ripened persimmon puree. In conclusion, level of Daebong ripened persimmon puree affected color value, texture and vitamin C, dietary fiber, and β-carotene content of the persimmon jelly products. In addition, optimum level of Daebong ripened persimmon puree would be 5% for manufacturing the persimmon jelly product.
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KEYWORD
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persimmon puree, jelly, physicochemical characteristic
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