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Effect of rice mash on the quality characteristics of strawberry jam
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  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 6,  2015, pp.817-822
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.6.817
 Title & Authors
Effect of rice mash on the quality characteristics of strawberry jam
Kim, Mi Jin; Kim, Jin Sook; Chang, Young Eun;
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 Abstract
This study investigated the physical, textural, and sensory properties of strawberry jam with different amounts (0%, 14%, and 21%) of added rice mash. The soluble solids, pH, and total acidity values of the samples were found to be in the range of , 4.11~4.20 and 0.66~0.80%, respectively. Soluble solids and total acidity decreased significantly as the amount of rice mash was increased. The L-value, a-value, and b-value increased on increasing the amount of rice mash (p<0.05). The glucose contents of the samples ranged from 3.86 g to 4.13 g. The fructose, sucrose, and maltose contents significantly decreased (p<0.05). The organic acid content was measured and it was found that, oxalic acid was not in the control sample (0% rice mash). As the rice mash content was increased, the succinic acid content also increased (p<0.05), but the citric acid content decreased significantly (p<0.05). In the sensory evaluation, strawberry jam with rice mash showed superior spreading property than that of the control sample. Strawberry jam with 0% rice mash had the highest color and taste score. For the overall acceptability, strawberry jams with 0% and, 14% of rice mash were preferable to that with 21%.
 Keywords
rice;koji;rice mash;strawberry;jam;
 Language
Korean
 Cited by
 References
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