Development of Jelly Fortified with Lactic Acid Fermented Prickly Pear Extract

백년초 젖산 발효액을 이용한 젤리의 제조

  • Son, Min-Jung (Dept. of Food Science and Technology, Keimyung University) ;
  • Whang, Ki (Dept. of Food Science and Technology, Keimyung University) ;
  • Lee, Sam-Pin (Dept. of Food Science and Technology, Keimyung University)
  • 손민정 (계명대학교 식품가공학과) ;
  • 황기 (계명대학교 식품가공학과) ;
  • 이삼빈 (계명대학교 식품가공학과)
  • Published : 2005.03.01


Rheological properties and sensory characteristics of prickly pear jelly made from κ-carrageenan and glucomannan were examined. Prickly pear extract (PPE) fermented by Lactobacillus casei LS (isolated from soy milk curd residue) exhibited pH 3.12, 1.15% acidity (lactic acid) and 2.7 × 10/sup 9/ CFU/mL lactic acid bacteria. In the effect of concentration of fermented PPE, the jelly containing 4% fermented PPE had higher springiness and slightly lower hardness than that without fermented PPE, and was superior to color and taste. The hardness and brittleness of jellies were enhanced by the addition of 0.25% citric acid. The addition of 0.25% ascorbic acid resulted in the production of soft jelly like pudding. In the effect of concentration of κ-carrageenan, the hardness and springiness of jellies were increased by adding 0.75% κ-carrageenan, but was decreased by adding at the 0.9% level. In the overall preference of jellies including sweet and sour taste, higher score was obtained by the fortification of 0.6% and 0.75% κ-carrageenan, 0.25% citric acid and 30% fructose syrup.


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