Changes in Quality Characteristics of Garlic Jam during Storage

마늘 잼의 저장과정 중 성상변화

  • Park, Hye-Min (Dept. of Food Science and Technology, College of Agriculture and Life Science, Chnungnam National University) ;
  • Kwak, Hyo-Soon (Dept. of Food Science and Technology, College of Agriculture and Life Science, Chnungnam National University) ;
  • Kim, So-Hee (Dept. of Food Science and Technology, College of Agriculture and Life Science, Chnungnam National University) ;
  • Moon, Mi-A (Dept. of Food Science and Technology, College of Agriculture and Life Science, Chnungnam National University) ;
  • Oh, Man-Jin (Dept. of Food Science and Technology, College of Agriculture and Life Science, Chnungnam National University)
  • 박혜민 (충남대학교 농업생명과학대학 식품공학과) ;
  • 곽효순 (충남대학교 농업생명과학대학 식품공학과) ;
  • 김소희 (충남대학교 농업생명과학대학 식품공학과) ;
  • 문미아 (충남대학교 농업생명과학대학 식품공학과) ;
  • 오만진 (충남대학교 농업생명과학대학 식품공학과)
  • Received : 2008.01.07
  • Accepted : 2008.05.20
  • Published : 2008.12.30

Abstract

In order to make a functional jam containing garlic, sugar, acid and pectin were mixed with garlic and concentrated by heating the mixture under atmosphere or vacuum conditions. And changes of some physico-chemical properties of the garlic jam(i.e., color, textural properties, vitamin C) were investigated during storage at $30^{\circ}C$. It was found that lightness(L) was higher in sample of vacuum concentration than that in atmosphere concentration and redness(a) and yellowness(b) were higher in sample of atmosphere concentration. During the storage lightness was found to decrease for all samples with more drastic decrease in sample of atmosphere concentration where browning was more severely observed after 8 weeks of storage. In terms of textural properties, hardness, chewiness and gumminess were higher in sample of atmosphere concentration than that in vacuum concentration. And springiness and cohesiveness were higher in sample of vacuum concentration. Although sensory score for garlic jam found to be lower than that for the existing strawberry jam, the present garlic jam might have high marketability if considering its physiological value.