|
KMID : 1024420220260010051
|
|
Food Engineering Progress
2022 Volume.26 No. 1 p.51 ~ p.59
|
|
|
Preparation and Quality Characteristics of Jelly According to Various Gelling Agents
|
|
Cha Eun-Sung
Yi Hye-Yoon
Lim Su-Youn
Chun Ji-Yeon
|
|
|
Abstract
|
|
|
|
Various jellies were produced depending on the type and concentration of gelling agent (nine types), which added a single or double agent in jelly production. Firstly, jelly was manufactured using nine different single gelling agents and characterized. Secondly, six suitable gelling agents were selected to combine double gelling agents among nine gelling agents. To find the optimum gelling agent condition, jelly was intentionally made around 3.6-3.7 pH and 4- 5 N fracturability. A total of 1.2% gelling agent (both single and double agents) was suitable for making jelly (3.6- 3.7 pH, 4-5 N fracturability). According to the analytical result, the optimum single gelling agent was κ-carrageenan and gellan gum, while a suitable combination of double gelling agents was κ-carrageenan and gellan gum at ratios of 1.0:0.2, 0.8:0.4, and 0.6:0.6 and agar and locust bean gum at ratios of 0.8:0.4, 0.6:0.6.
|
|
|
KEYWORD
|
|
|
gel, gelation, texture, jelly, gelling agent
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|