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KMID : 0665220070200010027
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Korean Journal of Food and Nutrition
2007 Volume.20 No. 1 p.27 ~ p.33
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An Investigation the Preparation and Physicochemical Properties of Oddi Jelly using Mulberry Fruit Powder
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Kim Ae-Jung
Yuh Chung-Suk
Bang In-Soo
Park Hee-Yong
Lee Gun-Soon
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Abstract
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An investigation evaluating the preparation and physicochemical properties of Oddi Jelly(jelly using mulberry fruit powder) with various increments of sericultural products(0.5, 1, 1.5 and 2%) derived from mulberry fruit powder was performed. The effects of the different increments of mulberry fruit powder added to Oddi Jelly were assessed using physicochemical, sensory and texture analysis properties. The moisture and crude protein content of the Oddi Jelly were significantly higher than the control(p<0.05). Conversely, the crude fat content of the Oddi Jelly were significantly lower than the control(p<0.05). A positive trend was observed for both mineral content and dark color with increased mulberry fruit powder. Similarly, a positive relationship was observed for texture analysis, hardness, gumminess and chewiness of the Oddi Jelly with increasing levels of mulberry fruit powder(p<0.05). Color, taste, texture and overall preference of Oddi Jelly were significantly highest in the Oddi Jelly containing 2% mulberry fruit powder(p<0.05). Results suggest that the optimal amount of mulberry fruit powder added in the manufacturing of Oddi Jelly was 2% of the total weight.
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KEYWORD
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mulberry fruit powder, Oddi Jelly, physicochemical, sensory evaluation, texture analyzer
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