Manufacturing Characteristics and Physicochemical Component Analysis of Bokbunja (Rubus coreanus Miquel) Jelly

복분자 젤리의 제조특성 및 이화학적 성분분석

  • Jin, Tie-Yan (Dept. of Food Science and Engineering, Yanbian University) ;
  • Quan, Wu-Rong (Dept. of Food Science and Engineering, Yanbian University) ;
  • Wang, Myeong-Hyoen (Dept. of Medical Biotechnology, Kangwon National University)
  • 김철암 (중국연변대학 농학원 식품과학과) ;
  • 권오영 (중국연변대학 농학원 식품과학과) ;
  • 왕명현 (강원대학교 생명공학부)
  • Published : 2010.04.30


The manufacturing characteristics and physicochemical components analysis of Bokbunja jelly made with the addition of different amounts of materials (Bokbunja extract, sugar, gelatin, and pectin) were investigated. There were no significant changes in the pH, total acidity and sugar content of all Bokbunja jelly prepared with different amount of materials. L-value of color in the Bokbunja jelly increased in proportion to additive amount of gelatin. a-value and b-value of color in the Bokbunja jelly increased in proportion to additive amount of pectin. The value of hardness, adhesiveness, and chewiness in the Bokbunja jelly increased in proportion to the additive amount of gelatin. The value of springiness, cohesiveness, and gumminess were increased in proportion to additive amount of petin. The highest of overall acceptability values in the sensory test for color, sweetness, springiness, chewiness, and overall favorite were 5.80, 5.32, 5.27, 5.83, and 6.02, respectively, with the addition of 10% gelatin and 10% pectin.


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