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KMID : 1011620100260040367
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 4 p.367 ~ p.380
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Preparation and Quality Characterization of Apple Jam with Rosa rugosa Thunb. Fruit
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김미현:Kim Mi-Hyun
김명희:Kim Myung-Hee/윤선주:Yun Sun-Ju/이병용:Lee Byung-Yong/이창원:Lee Chang-Won/김보애:Kim Bo-Ae/장기효:Jang Ki-Hyo/이재철:Lee Jae-Cheol/:Surh Jeong-hee
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Abstract
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Various contents of Rosa rugosa Thunb. fruit(0, 10, 20%), which is grown along the seashore of Gangwon province, were applied to apple jams having different sugar concentrations(20, 40, 60%). The resulting jams were analyzed using a sensory scoring test as well as a response surface methodology to identify the optimum conditions for the preparation of high-preference apple jams. The sensory properties based on sense of sight, smell and taste appeared to be linked to the sugar contents. It could be attributed to the presence of flavor compounds and pigments generated from the caramelization of sugar molecules during heat processing. On the other hand, rheological properties such as viscosity and spreadability were associated with Rosa rugosa fruit content, which was also verified by textural analysis of the jams. As the contents of Rosa rugosa increased, the hardness, gumminess, and chewiness of the jams decreased, which eventually might have contributed to the less thick and thus more spreadable sensory characteristics. Sensory evaluation revealed that apple jams were preferred when prepared with ≤10% of Rosa rugosa fruit and ≥55% of sugar contents. In particular, apple jams containing 10% Rosa rugosa and 60% sugar showed better mechanical qualities as well as higher sensory preference among 10 jams formulated using central composite design.
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KEYWORD
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Rosa rugosa Thunb, jam, sensory evaluation, texture analysis, response surface methodology
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