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KMID : 1134820170460010083
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 1 p.83 ~ p.91
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Quality Characteristics of Jelly Using Fresh Puree of Sansuyu (Corni Fructus)
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Jeung Ji-Suk
Park Su-Jin
Son Byeong-Gil
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Abstract
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This study made jelly by adding Sansuyu (Corni Fructus) puree and examined the types and contents of gelling agents as well as the physicochemical characteristics of jelly depending on heating time. Water content of Sansuyu puree was 89.39%, pH was 2.92, sugar content was 10.28°Brix, and total polyphenol content was 1,791.71 mg GAE/100 g. As the added amount of Sansuyu puree increased, pH decreased slightly from 3.04 to 2.97, and yield stress decreased greatly. As heating time increased, red color was unstable and changed to yellow. When heated more than 5 min, jelly was not formed. The level of preference for jelly consisting of 10% Sansuyu puree, 1.5% agar, and 1.0% carrageenan was the highest at 5.15. Using pulp of Sansuyu, it will be possible to make jelly consisting of various bioactive substances.
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KEYWORD
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Sansuyu, Corni Fructus, jelly, quality characteristic, sensory evaluation
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