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KMID : 0664320060120010032
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Journal of the Korean Dietetic Association
2006 Volume.12 No. 1 p.32 ~ p.43
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Optimization of Garlic Jam Making by Response Surface Methodology
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Sim Ki-Hyeon
Joo Na-Mi
Han Young-Sil
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Abstract
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The purpose of this study is to find out the optimal mixing ratios of three different amounts of pectin, sugar and citric acid for preparation of garlic jam through response surface methodology(RSM) based on the sweetness, pH, color, sensory and texture test. As the sucrose content increased, the sweetness, cohesiveness, color, flavor, gloss and overall palatability of garlic jam tended to be high and the lightness tended to be low. As the pectin content increased, the adhesiveness of garlic jam tended to increase. As the citric acid content increased, the overall palatability of garlic jam tended to be high and the pH tended to be low. The Pectin levels were included 1.8-2.1g, sucrose levels were included 325-342g and citric acid levels were 5.8-6.1g. The optimal mixing ratios of a pectin, sugar and citric acid for manufacturing the best quality of garlic jam were 2.0g, 334g and 6.0g, respectively.
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KEYWORD
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Garlic jam, Pectin, Sucrose, Citric acid, Response Surface Methodology
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