The changes of the rheological properties of redbean jam were investigated during storage. The relationship between moisture content (40, 45 and 50%) and agar
concentration(0, 0.1 and 0.2%) were studied for 5 days of trorage. Water holding capacity was measured by placing redbean jam on Toyo filter paper (No. 5A) and
moisture movement was measured by placing readbean jam in bread. Sensory characteristics were examined in terms of color, flavour, preference, bitterness and taste.
The results were as follows. Water holding capacity of redbean jam was increased as the solid content of sugar and agar concentration increased. Moisture movement was
decreased as the solid content of sugar and agar and agar concentration increased.
Color, flavour, preference and taste were increased for thㄷ first day but decreased from the second day.
There was significant difference(P<0.01). Bitterness did not show significant difference. 45% of moisture content, 0.1% of agar concentration and the first day showed the
highest preference.
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