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KMID : 1011620080240020174
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 2 p.174 ~ p.181
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Quality Evaluation of Citrus Jelly Prepared Using Concentrated Citrus Juice
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Jeong Ji-Suk
Kim Mi-Lim
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Abstract
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The purpose of this study was to determine the optimal mixing conditions for different amounts of konjac(0.2, 0.3, 0.4，0.5，0.6%) and carrageenane(0.8, 1.0，1.2，1.4，1.6%) in the preparation of citrus jelly, using the central composite design. The results showed that the sensory and mechanical characteristics of the jelly increased with decreasing konjac and carrageenane contents. Overall optimal conditions that satisfied the rheology， appearance characteristics and sensory properties of the citrus jelly were 0.2% konjac, 1.2% carrageenane and 30minutes of heating time using citrus juice of 20°Brix and 0.3% citric acid.
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KEYWORD
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citrus jelly, konjac, carrageenane, quality characteristics
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