• Title, Summary, Keyword: Undaria pinnatifida suorophyll

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Preparation of Jam Using Undaria pinnatifida Sporophyll (미역귀를 이용한 잼의 제조)

  • 김선재;문지숙;김정목;강성국;정순택
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.3
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    • pp.598-602
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    • 2004
  • 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.