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KMID : 1134820080370010048
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 1 p.48 ~ p.52
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Manufacturing Characteristics and Physicochemical Component Analysis of Bokbunja (Rubus coreanus Miquel) Jam
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JIn Tie-Yan
Heo Seong-Il
Lee Wan-Gyu
Lee In-Sook
Wang Myeong-Hyeon
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Abstract
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The manufacturing characteristics and physicochemical component analysis of Bokbunja jam made with different additions of materials (Bokbunja, Bokbunja extract, sugar, and pectin) were investigated. There were no changes in the pH, total acidity, and sugar content of all Bokbunja jams that were prepared with different amounts of materials. L-value of color in the jam from the Bokbunja extract was the highest. a-value increased, but b-value decreased with the addition of pectin in jam. Spreadmeter value decreased while hardness increased in the jam added by pectin. The highest overall acceptability values in the sensory test for color, sweetness, adhesiveness, and overall favorite were 4.07, 5.33, 4.33, and 6.00, respectively, with the addition of 0.5% pectin.
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KEYWORD
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Bokbunja, jam, pectin, manufacturing characteristics, physicochemical component
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