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Preparation of Jam Using Undaria pinnatifida Sporophyll

미역귀를 이용한 잼의 제조

  • 김선재 (목포대학교 생명공학부 및 식품산업기술연구센터) ;
  • 문지숙 (목포대학교 생명공학부 및 식품산업기술연구센) ;
  • 김정목 (목포대학교 생명공학부 및 식품산업기술연구센) ;
  • 강성국 (목포대학교 생명공학부 및 식품산업기술연구센) ;
  • 정순택 (목포대학교 생명공학부 및 식품산업기술연구센터)
  • Published : 2004.03.01

Abstract

In the preparation of jam using Undaria pinnatifida sporophyll, effects of food ingredients to the jam rheology were investigated. The paste was prepared by crushing the sporophyll using chopper and homogenizer with 2.5 times water and then it was filtrated before to make a jam. The sporophyll jam was adjusted to 62$^{\circ}$Brix by heating and concentration. It was a similar to the commercial jam in the gel strength. Among the various treatments, the jam prepared with 60% (w/w) sugar, 0.75% (w/w) high methoxy (HM) pectin and 0.3% (w/w) citric acid showed best quality aspects of both texture profile analysis (TPA) and sensory evaluation. Addition of 0,08% (v/w) synthetic strawberry flavor and 0.5% (w/w) cinnamon powder to sporophyll paste gave a good masking effect for the undesirable sea mustard flavor.

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