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Optimization of Process Condition for Processing of Jujube Fruit Jungkwa
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 4,  2011, pp.527-534
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.4.527
 Title & Authors
Optimization of Process Condition for Processing of Jujube Fruit Jungkwa
Hong, Ju-Yeon; Nam, Hak-Sik; Youn, Kwang-Sup; Woo, Sang-Chul; Shin, Seung-Ryeul;
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 Abstract
The purpose of this studies was analyzed moisture content, rheology and sensual test of jujube jungkwa by addition of water, sugar, fructose at processing of jujube jungkwa for development the optimization for processing of jujube jungkwa. The changes of moisture contents at process condition of jujube jungkwa were increased by increasing of sugar and water quantity. And moisture contents of jujube jungkwa were increased by high fructose quantity and low sugar quantity, but were decreased by high sugar and fructose quantity. The 'b' values of jujube jungkwa at low sugar quantity were decreased by the increasing of water quantity, but increased at high sugar quantity. The cohesiveness of jujube jungkwa at 0.03 kg of fructose were high by the increasing of sugar quantity, but those at 0.065 kg of fructose were high by the decreasing of sugar quantity. And those at 0.050 kg of fructose were similar without the quantity of sugar. The sweet taste of jujube jungkwa were increased by the increasing of water and fructose quantity. The characteristics of jungkwa at conditions of processing for the best quality of jujube jungkwa were 18-20% of moisture content, 2.0-3.0 of 'b' values, 3.0-3.2 of color scores, and 3.3-3.4 of sweet taste scores. The conditions of processing for the best quality of jujube jungkwa were determined to 0.95-1.04 L of water, 0.052-0.060 kg of fructose at 0.95 kg of sugar.
 Keywords
fruit;jujube;sugar;fructose;traditional food;
 Language
Korean
 Cited by
1.
당종류를 달리하여 제조한 지황정과의 품질특성 및 항산화성,김현정;민새롬;김미리;

한국식품조리과학회지, 2014. vol.30. 1, pp.76-83 crossref(new window)
1.
Quality Characteristics and Antioxidant Activities of Rehmannia glutinosa JungKwa Prepared with Different Kinds of Sugars, Korean journal of food and cookery science, 2014, 30, 1, 76  crossref(new windwow)
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