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KMID : 1011620110270050545
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Korean Journal of Food and Cookey Science
2011 Volume.27 No. 5 p.545 ~ p.556
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Quality Characteristics of Chunma (Gastrodia elata Blume) Jelly with Added Gastrodia elata Blume Concentrate
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문재남:Moon Jae-Nam
이수원:Lee Soo-Won/문혜경:Moon Hye-Kyung/윤세진:Yoon Se-Jin/이원영:Lee Won-Young/이슬:Lee Seul/김귀영:Kim Gwi-Young
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Abstract
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The purpose of this study was to investigate the effect of Gastrodia elata Blume concentrate on quality characteristics of Gastrodia elata Blume jelly. The Gastrodia elata Blume jelly samples were divided into five groups by adding different Gastrodia elata Blume concentrates. The five groups were divided into GBJ-0, GBJ-5, GBJ-10, GBJ-15, and GBJ-20 (Gastrodia elata Blume jelly with 0, 5, 10, 15, and 20% Gastrodia elata Blume concentrate). The highest contents of crude protein and crude ash, and the brix in the GBJ-20 sample were 0.34 and 0.59%, and 22.28°Brix, respectively. The crude fiber and pH change (4.65-4.76) were not significantly observed in any of the GBJ samples. Turbidity, degree of brownness, and total phenolics increased with an increasing the amount of extract. A significant difference was observed between samples with and without the extracts in terms of hardness, springiness, gumminess, and chewiness, as well as K, Mg, Cu, Mn, and Zn contents. Hardness, gumminess, and chewiness increased in all GBJ samples with an increase the amount of extract added, whereas adhesiveness decreased. The highest tartaric acid content in the GBJ-0 sample and malic acid in the GBJ-20 jelly sample were 15.58 mg/100g and 137.45 mg/100 g, respectively. The levels of Ca, K, and Mg increased with an increase in the amount of added extract. The highest score for overall acceptance (4.13) was in the GBJ-10 sample with 10% Gastrodia elata Blume concentrate.
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KEYWORD
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chunma jelly, Gastrodia elata Blume, Gastrodia elata Blume concentrates, quality characteristics, texture analyzer
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