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KMID : 0665420190340050629
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Korean Journal of Food Culture
2019 Volume.34 No. 5 p.629 ~ p.636
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Effects of Adding Green Grape Juice on Quality Characteristics of Konjak Jelly
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Jeon Jae-Eun
Lee In-Seon
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Abstract
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This study examined the quality characteristics of jelly prepared with green grape juice (GJ). The pH, oBrix value, color,texture, and sensory evaluation of the jelly were measured. The pH of the jelly significantly decreased with increasingamount of GJ over the range of 3.25-5.27. The oBrix value of the jelly showed a significantly higher result as the amountof GJ increased (p<0.001). Lightness (L) and redness (a) decreased with increasing amount of GJ, and yellowness (b)increased. In the texture measurement, the GJ-100 sample group with a high substitute rate of GJ showed high hardness,gumminess, and chewiness (p<0.001). The results of principal component analysis (PCA) showed that the sample groupswith high GJ content were classified as having relatively strong yellowness, sweet aroma, metallic aroma, grassy aroma,sweetness, sourness, green grape skin taste, and astringency. In the acceptance test, the GJ-50 sample group was evaluatedto be high in flavor (p<0.001) and overall acceptance (p<0.01). However, sample groups consisting of 50% or more GJwere evaluated to be significantly strong in terms of astringency. Therefore, further study needs to be conducted aboutimproving astringency in the future.
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KEYWORD
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Green grape, jelly, konjak
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