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KMID : 1011620100260040481
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 4 p.481 ~ p.489
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Quality Characteristics of Jelly Containing Added Turmeric (Curcuma longa L.) and Beet (Beta vulgaris L.)
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조영:Cho Young
최미용:Choi Mi-Yong
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Abstract
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This study was conducted to identify the optimal mixing ratios of turmeric powder or beet powder for the production of jelly. To establish the amount of turmeric powder or beet powder that could be added to jelly, physicochemical sensory characteristics and textural properties were measured. Specifically, jellies were prepared using gelatin containing turmeric powder or beet powder at ratios of 0.5, 1, 1.5 and 2%(w/w). Sensory evaluation of color, appearance, sweetness, chewiness, springiness, hardness, transparency and overall acceptability of jelly prepared using 0.5% turmeric powder resulted in a high score. Similarly, the color, appearance, sweetness, chewiness, springiness, transparency and overall acceptability of jelly prepared using 1% beet powder received a high score. Taken together, the results of this study suggest that turmeric and beet can be useful in the production of high quality jelly.
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KEYWORD
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jelly, gelatin powder, turmeric powder, beet powder, textural properties, sensory characteristics
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