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KMID : 1024420150190030187
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Food Engineering Progress
2015 Volume.19 No. 3 p.187 ~ p.192
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Effect of Citron Pomace Oleoresin and Sugar Contents on the Quality of Citron Jelly
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Cho Hye-Young
Kang Tae-Young
Jung Jun-Ho
Ko Sang-Hoon
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Abstract
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The objectives of this study were to prepare citron jellies containing citron pomace oleoresin, vitamins, and minerals and to investigate the effect of sugar and xylitol composition on their appearance and texture properties over time. The citron jellies were prepared with the ingredients of citron juice, gelatin, citron pomace oleoresin, vitamins, sugar (0, 25, and 50%), xylitol (0, 25, and 50%), and minerals. The lightness of the citron jellies decreased with increasing sugar content. On the contrary, the hardness of the citron jellies increased with increasing sugar content. The addition of citron pomace oleoresin lowered the lightness and hardness of the citron jellies. Sugar recrystalization in the citron jellies occurred over time; the sugar recrystalization was high in the citron jellies prepared with a high content of xylitol. In conclusion, the citron jellies prepared at 25% sugar and 25% xylitol showed the smallest change of appearance and texture property over time.
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KEYWORD
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citron , Citrus junos , jelly , texture , color , sugar recrystallization
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