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

Abstract

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.

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