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KMID : 0380620170490020181
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 2 p.181 ~ p.185
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Development and shelf-life determination of senior-friendly strawberry jelly
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Kim Ji-Hyeon
Min Sea-Cheol
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Abstract
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Senior-friendly strawberry jelly was developed using strawberry juice, sugar, xanthan gum, and locust bean gum. The experimental variables included strawberry juice (30.0-40.0%, w/w) and sugar (7.5-10.0%, w/w) concentrations and the xanthan gum/locust bean gum ratio (0.3-4.0), and interactions among these variables were predicted using a response surface methodology. The optimal concentrations of strawberry juice and sugar and the ratio of xanthan gum/locust bean gum, determined against jelly hardness, were found to be 40.0, 10.0, and 1.5%, respectively. The hardness, gumminess, and chewiness of strawberry jelly increased significantly during storage at 5 and 15°C (p<0.05). The lightness of the gum decreased significantly at both temperatures (p<0.05), whereas the hue angle increased during storage at 15°C. The zero-order kinetics was used to predict the shelf-life of the prepared jelly (R2=0.89-0.96), which was determined to be 38 and 26 days at 5 and 15°C, respectively.
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KEYWORD
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strawberry, jelly, senior-friendly food, product development, shelf-life
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