Development and shelf-life determination of senior-friendly strawberry jelly

고령자 친화 딸기 젤리 개발 및 저장수명 결정

  • Kim, Ji Hyeon (Department of Food Science and Technology, Seoul Women's University) ;
  • Min, Sea Cheol (Department of Food Science and Technology, Seoul Women's University)
  • 김지현 (서울여자대학교 식품공학과) ;
  • 민세철 (서울여자대학교 식품공학과)
  • Received : 2017.03.02
  • Accepted : 2017.03.20
  • Published : 2017.04.30


Senior-friendly strawberry jelly was developed using strawberry juice, sugar, xanthan gum, and locust bean gum. The experimental variables included strawberry juice (30.0-40.0%, w/w) and sugar (7.5-10.0%, w/w) concentrations and the xanthan gum/locust bean gum ratio (0.3-4.0), and interactions among these variables were predicted using a response surface methodology. The optimal concentrations of strawberry juice and sugar and the ratio of xanthan gum/locust bean gum, determined against jelly hardness, were found to be 40.0, 10.0, and 1.5%, respectively. The hardness, gumminess, and chewiness of strawberry jelly increased significantly during storage at 5 and $15^{\circ}C$ (p<0.05). The lightness of the gum decreased significantly at both temperatures (p<0.05), whereas the hue angle increased during storage at $15^{\circ}C$. The zero-order kinetics was used to predict the shelf-life of the prepared jelly ($R^2=0.89-0.96$), which was determined to be 38 and 26 days at 5 and $15^{\circ}C$, respectively.


Supported by : 서울여자대학교


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