- Volume 29 Issue 1
Quaility Evaluation of Jellies Prepared with Refined Dietary Fiber from Ascidian (Halocynthia roretzi) Tunic
우렁쉥이 껍질로부터 정제된 섬유소 첨가 젤리의 품질평가
- 변명우 (한국원자력연수고 방사선식품·생명공학연구팀) ;
- 안현주 (한국원자력연수고 방사선식품·생명공학연구팀) ;
- 육홍선 (한국원자력연수고 방사선식품·생명공학연구팀) ;
- 이주운 (한국원자력연수고 방사선식품·생명공학연구팀) ;
- 김덕진 (대구대학교 식품공학과)
- Published : 2000.02.01
Jellies enhancing physiological functions were prepared with using 5 and 10% dietary fiber isolated from ascidian (Halocynthia roretzi) tunic collected from recycled seafood waste. The texture development of the samples was examined with two-bite compression test and analyzed using five sorts ofrheological parameters with texture profile analysis as follows; hardness, adhesiveness, springiness, cohesiveness and gumminess. All the rheological parameters decreased in the fiber enhanced jellies. However, the springiness and cohesiveness increased slightly in the fiber enhanced jellis. Hunter L' and d' values increased in the fiber enhanced jellies and accordingly the color was light yellow. a' value showed green with the addition of fiber. As a result of sensory evaluations, the color and overall acceptability of 10% fiber enhanced jelly were significantly different at p<0.05. The 10% fiber enhanced jelly was noted as having high sensory scores and peferable acceptability.
- J. Korean Fish. Soc. v.29 Quality improvement of rainbow trout with pigments and enzymatic hydrolysates of ascidian tunic Choi, B.D.;Kang, S.J.;Lee, H.
- J. Korean Soc. Food Sci. Nutr. v.25 Physicochemical properties of dietary fibers Hwang, J.K.
- J. Food Sci. v.61 Xanthan, hydroxypropyl methy cellulose and high fructose corn syrup sensory effects in reduced calorie syrup model Leann, C.;Fryer, F.;Aramouni M.;Chambers Ⅳ, E.
- J. Food Sci. v.52 Rheological and water holding properties of gelled meat batters containing iota carageenan, kappa carageenan or xanthan gum Foegending, E.A.;Ramsey, S.R.
- J. Food Sci. v.62 Physical and sensory properties of model foods supplemented with cauliflower fiber Femenia, A.;Lefebvre, A.C.;Thebaudin, J.Y.;Robertson, J.A.;Bourgeois, C.M.
- Food Technol. Using cellulose gel and carragenan to lower fat and calories in confections Izzo, M.;Stahl, C.;Tuazon, M.
- Patent pending Dietary fiber from marine products, refining process thereof and the manufacture of functional food cintaining the dietary fiber Byun, M.W.;Yook, H.S.;Lee, K.H.;Lee, J.W.;Kim, D.H.
- Food Chem. v.17 A rapid method for determining the carbohydrates component of dietary fiber Faulks, R.M.;Timms, S.B.
- J. Food Sci. v.49 Effect of ascorbic acid on color of jellies Freeman, L.;Francis, F.J.
- J. Food Sci. v.62 Texture profile analysis of heated-formed gels and cakes prepared with low cholesterol egg yolk concentrates Paraskevopoulou, A.;Kiosseoglou, V.
- J. Food Sci. v.50 Color quality of blackcurrnat syrups during storage evaluated by hunter L, a, b values Skerede, G.
- SAS : SAS/STAT User's Guide
- J. Food Sci. v.61 Sugar composition effects on textural parameters of peach jam Raphaelides, S.N.;Ambatzidou, A.;Petridis, D.
- J. Food Sci. v.49 Evaluation of water binding capacity (WBC) of food fiber sources Chen, J.Y.;Piva, M.;Labuza, T.P.
- J. Food Sci. v.58 Sensory descriptive analysis of cv. Cresthaven peaches-maturity, ripening and storage effects Lyon, B.G.;Robertson, J.A.;Meredith, F.I.