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KMID : 1011620200360030233
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 3 p.233 ~ p.242
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Quality properties of jelly using ginger (Zingiber officinale Rosc.) concentrate prepared with enzymatic hydrolysis
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Nam Dong-Geon
Kim Min-A
Im Pu-Reum
Choe Jeong-Sook
Choi Ae-Jin
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Abstract
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Purpose: This study examined the effects of enzymatic hydrolysis ginger concentrate (EGC) addition on jelly. The recipe, quality, and sensory characteristics of jelly with EGC were analyzed and evaluated.
Methods: The ratio of EGC and concentrated fruit extract for preparing gummy type jelly were determined by a trained panel. The jelly (gummy) was analyzed for acidity, pH, sugar content, texture, and sensory characteristics.
Results: The panelists showed that 10% EGC with 90% concentrated fruit extract (ginger and lemon, GL; ginger and red grapefruit, GRG) was most preferred. The pH of the jelly was highest in the GRG addition group. GL jelly was the most preferred and produced the best score in sensory evaluation, such as visual, sweetness, ginger spiciness, hardness, stickiness, and overall quality. In the case of jelly, gummy type jellies with GL or GRG were most preferred.
Conclusion: Jelly with EGC and concentrated fruit extract were desirable for making food products because of its high consumer preference and positive effects on improving quality. In addition, these results might be helpful for the industrial application of functional food materials and products using ginger.
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KEYWORD
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ginger concentrate, enzymatic hydrolysis, jelly, quality properties
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