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KMID : 1134820000290010064
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Journal of the Korean Society of Food Science and Nutrition
2000 Volume.29 No. 1 p.64 ~ p.67
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Quality Evaluation of Jellies Prepared with Refined Dietary Fiber from Ascidian (Halocynthia roretzi) Tunic
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Byun Myung-Woo
Ahn Hyun-Joo
Yook Hong-Sun
Lee Ju-Woon
Kim Duk-Jin
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Abstract
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Jellies enhancing physiological functions were prepared with using 5 and 10% dietary fiber isolated from ascidian (Halocynthia roretzi) tunic collected from recycled seafood waste. The texture development of the samples was examined with two-bite compression test and analyzed using five sorts of rheological parameters with texture profile analysis as follows; hardness, adhesiveness, springiness, cohesiveness and gumminess. All the rheological parameters decreased in the fiber enhanced jellies. However, the spring-iness and cohesiveness increased slightly in the fiber enhanced jellies. Hunter L’ and b’ values increased in the fiber enhanced jellies and accordingly the color was light yellow. a’ value showed green with the addition of fiber. As a result of sensory evaluations, the color and overall acceptability of 10% fiber enhanced jelly were significantly different at p<0.05. The 10% fiber enhanced jelly was noted as having high sensory scores and preferable acceptability.
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KEYWORD
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jelly, ascidian tunic, dietary, fiber, quality evaluation
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