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KMID : 0665220070200010040
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Korean Journal of Food and Nutrition
2007 Volume.20 No. 1 p.40 ~ p.46
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A Qualitative Investigation of Dongchunghacho Jelly with Assorted Increments of Paecilomyces japonica Powder
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Kim Ae-Jung
Yuh Chung-Suk
Bang In-Soo
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Abstract
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A qualitative investigation Dongchunghacho, Jelly combined with sericultural products prepared from assorted increments(0.5, 1, 1.5 and 2%) of P. japonica powder was performed. The qualitative parameters used to assess P. japonica powder increments included, hysicochemical, textural and sensory properties. The moisture and crude protein content of the Dongchunghacho Jelly were significantly greater than the control(p<0.05). Conversely, Dongchunghacho Jelly showed a propensity towards lower crude fat content than the control group. A positive trend was observed for both mineral content and dark color with increased P. japonica powder. In contrast, texture, hardness, gumminess and chewiness of the Dongchunghacho Jelly decreased with increasing levels of P. japonica powder. Color, taste, texture and overall preference of Dongchunghacho Jelly were optimal in the 1 % P. japonica powder mixture.
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KEYWORD
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Paecilomyces japonica powder, Dongchunghacho Jelly, physicochemical, texture measurement, sensory evaluation
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