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KMID : 0665420140290050415
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Korean Journal of Food Culture
2014 Volume.29 No. 5 p.415 ~ p.420
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Establishment of Optimum Condition for the Coagulation and Antimicrobial Activity of Konjac Jelly
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Sim Jae-In
Choi Seon-Jeong
Jeong Jae-Hyun
Choi Ung-Kyu
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Abstract
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This study was conducted to establish optimum conditions for coagulation of konjac jelly as well as antimicrobial activity
by concentration of Ca(OH)2. Hardness, gumminess, and chewiness of konjac jelly increased according to concentration of konjac powder, the key material of konjac jelly. The highest sensory evaluation score was acquired with konjac jelly made with 3% konjac powder. A Ca(OH)2 concentration of 0.4-0.6% as a coagulation agent was optimum for coagulation of
konjac jelly. Further, sensory score was highest at a Ca(OH)2 concentration of 0.6%. All populations of bacteria, yeast, and mold in konjac jelly were restrained by Ca(OH)2 in a concentration- dependent manner. Furthermore, all tested
microorganisms were strictly restrained at 1.0×10?2 N of Ca(OH)2.
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KEYWORD
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Konjac jelly, coagulation, microorganisms, Ca(OH)2
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