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KMID : 0525720180230020076
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Journal of Chitin and Chitosan
2018 Volume.23 No. 2 p.76 ~ p.83
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Physicochemical Characteristics of Yuza (Citrus junos Sieb ex Tanaka) Powder Added Low-sugar Jelly
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Hwang Kwon-tack
Kang Sun-A
Kim Da-Sol
Lee Hye-Su
Lee Sang-Ji
Choi Yu-Ra
Jang Eun-Hee
Park Sun-Min
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Abstract
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The purpose of this study was to investigate the optimal composition of low-sugar jelly containing yuza powder using the artificial sweetener, sucralose, instead of sugar. This study was divided into two parts to determine physiochemical properties of yuza jellies 1) made of different contents of sucralose and 2) made of different amount of yuza powder. In the first study, jelly contained sugar only (S1), sugar and sucralose=3:1 (S2), and sucralose only (S3), whereas in the second study, jelly contained different amount of yuza powder and sucralose (Y1-Y4). Sucralose and yuza powder both affected pH, chromaticity and texture results of the jellies. Chromaticity testing revealed that jellies containing sucralose (Y2, Y4) had tents with high lightness (L value), yellowness (b value) and low redness (a value, p<0.05). Sucralose also had a higher pH than sucrose, but low sugar contents (p<0.05) and viscosity. Jelly containing high yuza powder shows comparable results in pH, chromaticity and viscosity. In texture analysis, contents tended to be negatively correlated with sucralose since yuza powder had a positive correlation. In sensory evaluations, the score for overall preference was higher in S1 but were generally similar between S1 and S3. The lower the content of yuza powder, the higher the overall evaluation. In conclusion, jelly made with no sugar and 8.4% yuza powder was considered to be advantageous for a food nutritional & chewniess snack for diabetic complications.
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KEYWORD
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Yuza, Sucralose, Jelly, Texture, Viscosity
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