|
KMID : 1011620090250020134
|
|
Korean Journal of Food and Cookey Science
2009 Volume.25 No. 2 p.134 ~ p.142
|
|
|
Quality Characteristics of Jelly Containing Added Pomegranate Powder and Opuntia humifusa Powder
|
|
조영:Cho Young
최미용:Choi Mi-Yong
|
|
|
Abstract
|
|
|
|
This study was conducted to identify the optimal mixing ratios of pomegranate powder or Opuntia humifusa powder for the production of jelly. To establish the amount of pomegranate powder or Opuntia humifusa powder that could be added to jelly, physicochemical sensory characteristics and textural properties were measured. Specifically, jellies were prepared using gelatin that contained a ratio of 0.5, 1, 1.5 and 2%(w/w) pomegranate powder or Opuntia humifusa powder. Sensory evaluation of the sweetness, chewiness, springiness, hardness, transparency and overall acceptability of jelly prepared using 0.5% pomegranate powder resulted in a high score. Similarly, the appearance, sweetness, chewiness, springiness, hardness, transparency and overall acceptability of jelly prepared using 0.5% Opuntia humifusa powder received a high score. Taken together, the results of this study suggest that pomegranate and Opuntia humifusa can be useful in the production of high quality jelly.
|
|
|
KEYWORD
|
|
|
jelly, gelatin powder, pomegranate powder, Opuntia humifusa powder, textural properties, sensory characteristics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|