|
KMID : 0665420050200060695
|
|
Korean Journal of Food Culture
2005 Volume.20 No. 6 p.695 ~ p.702
|
|
|
Optimization of Jelly Preparation from Nopal by Response Surface Methodology
|
|
Jung Hyeon-A
Joo Na-Mi
|
|
|
Abstract
|
|
|
|
To determine the optimum mixing conditions of nopal jelly, samples were prepared with various compounding ratios of gelatin(16, 18, 20, 22 and 24g), sucrose(100, 120, 140, 160 and 180g), Citric acid(2, 3, 4, 5 and 6) using a central composite design. Physical and sensory evaluations were performed and considered using a response surface methodology. The optimum mixing rates which meet sensory items is gelatin 20.19g, sucrose 141.52g and citric acid 4.04g.
|
|
|
KEYWORD
|
|
|
nopal, jelly, gelatin, sucrose, citric acid, response surface methodology
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|