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A Study on the Quality Properties of Dotoridduck added with Acorn Jelly Powder (도토리묵가루를 첨가한 도토리떡(像實餠)의 품질특성에 관한 연구)

  • 김이영;조후종
    • Korean journal of food and cookery science
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    • v.16 no.3
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    • pp.260-266
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    • 2000
  • The objective of this study was to evaluate the quality characteristics of Dotoridduck (acorn rice cake) prepared by the addition of acorn jelly powder(0%, l0%, 20%, 30%, 40%). In the results of sensory evaluation for Dotoridduck, the L value decreased and a and b values increased as the addition of acorn jelly powder increased. The hardness and chewiness were evaluated better as the amount of acorn jelly powder decreased. The bitterness increased as the amount of acorn jelly powder increased. Dotoridduck with 10% and 20% acorn jelly powder showed the highest acceptance. In the mechanical evaluation, control samples with 0% acorn jelly powder showed higher scores in the hardness, cohesiveness, gumminess, and chewiness than the ones with acorn jel]y powder, however, the ones with 40% acorn jelly powder were the highest in the adhesiveness and springiness. The fracturability was higher in the samples with 10% acorn jelly powder.

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Effects of Seaweed Extracts and Corn Starch on the Characteristics of Acorn Mooks (해조류와 옥수수 전분의 첨가가 도토리묵의 물성에 미치는 영향)

  • 윤광섭;홍주헌;김순동
    • Journal of the East Asian Society of Dietary Life
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    • v.10 no.5
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    • pp.431-438
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    • 2000
  • The physical and processing properties of acorn jelly were investigated to see the effect of polysaccharides in seaweed extract and corn starch. The yield of acorn jelly added starch concentration was slightly increased when the concentration was added more. However, moisture content and color had no significant changes with concentration. In the case of acorn jelly added sea tangle, color of acorn jelly was darker, but color of the jelly with carrageenan was lighter. According to the concentration of seaweed extract, the hardness was increased as concentration was added. The texture of acorn Jelly added agar had the highest binding. In the case of acorn jelly added corn starch, there were no significant changes, but this binding was stronger than the acorn jelly added extract of marine algae. In the physical and sensory properties of acorn jelly with corn starch, the ideal mixture ratio between the acorn jelly and the corn starch was 6:4.

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Manufacture of Citron Jelly Using the Citron-extract (유자 착즙액을 이용한 유자젤리의 제조)

  • 김인철
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.2
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    • pp.396-402
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    • 1999
  • To increase the utilization of citron(Citrus junos), manufacturing conditions of citron jelly were studied. Citron extract was diluted 7 fold for jelly processing and it's pH was 2.64. Due to the low pH of citron extract, 2.5∼3.0% of pectin was added which was slightly higher than the amount for ordinary jelly process. To reduce the loss of citron flavor and vitamin C, it was heated for 10 min. and found to be enough for proper hardness of jelly. Agar and gelatin was used as jellying agents to improve the physical properties of pectin jelly. From the result of compression curve analysis, addition of 5% and 7% of gelatin were more effective in jelly texture than agar in 1.5% and 2.5% pectin jelly, respectively. Sucrose was replaced by glucose and oligosaccharide; galactooligosaccharide, fructooligosaccharide and isomaltooligosaccharide. From the sensory evaluation analysis, 30% of sucrose and 30% of isomaltooligosaccharide in jelly was evaluated as superior to other sugars.

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Characteristics of Calcium Added Grape Jelly Developed for Children (칼슘을 첨가한 어린이용 포도편의 제조 및 품질 특성 연구)

  • Chung, Hae-Kyung;Chang, Young-Eun;Song, Eun-Seung
    • Journal of the Korean Society of Food Culture
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    • v.12 no.5
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    • pp.561-565
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    • 1997
  • This study was done to develop the standard recipe for nutritious cowpea starch based grape jelly. The effects of grape juice concentration (4, 8, 12%) and 0.2% calcium addition were evaluated on textural and sensory properties of grape jelly through the instrumental analysis using rheometer and sensory evaluation. Instrumental analysis showed that hardness, chewiness and gumminess of grape jelly was incerased significantly In jelly made of higher concentration of grape juice, and also in 0.2% calcium containing jelly. According to sensory evaluation, higher grape juice contains jelly showed advantages in preference of color and overall quality. Calcium addition increased sourness in sensory score. Overall, 12% grape juice and 0.2% calcium containing jelly was most preferable, which means calcium fortified cowpea starch based grape jelly was successful try for nutritious and practical food for elementary school foodservice.

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Quality Characteristics of Jelly with Black Garlic (흑마늘을 이용한 기능성 젤리의 품질 특성)

  • Lee, Ji-Yeon;Yoon, Ho-Young;Kim, Mee-Ree
    • Journal of the Korean Society of Food Culture
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    • v.25 no.6
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    • pp.832-838
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    • 2010
  • In this study, the quality characteristics of jelly with black garlic (0, 10, 20, and 30%) were evaluated. The pH of jelly with black garlic decreased according to the amount of black garlic added. The sugar content of the jelly increased significantly with added black garlic. Lightness, redness, and yellowness decreased with increasing black garlic content. Moreover, the textural properties, which included hardness, springiness, cohesiveness, gumminess, and chewiness decreased in jelly that contained black garlic compared to the controls. Additionally, the antioxidant activity of jelly that contained black garlic increased in a concentration dependent manner. The $IC_{50}$ values of the DPPH radical scavenging activity for jelly that contained 10, 20 and 30% black garlic were 132.47, 50.97, 40.06, and 30.41 mg/mL, respectively. The $IC_{50}$ values of the hydroxyl radical scavenging activity of jelly decreased as the black garlic concentration increased. Finally, sensory results showed that the scores of over-all preference and buying intention for jelly with 20% black garlic were the highest.

Sutdies on Quality Characteristics of Jeju Mandarin Orange Jelly for the Aged (고령자용 감귤젤리의 품질 특성 연구)

  • Lee, Ji-Eun;Choi, Eun-Jung;Oh, Myung-Suk
    • Journal of the Korean Society of Food Culture
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    • v.22 no.4
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    • pp.475-481
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    • 2007
  • This study was carried out to determine the quality characteristics of Jeju mandarin orange jelly with various gelling agent such as agar, ${\kappa}-carrageenan$ and gellan gum for the aged. The concentration of agar was 0.4-0.6% and that of ${\kappa}-carrageenan$ and gellan gum was 0.2-0.4%. The color value, gelling temperature, melting temperature, break down rate, textural properties and sensory acceptance test of Jeju mandarin orange jelly with various gelling agent were measured. Average age of the subjects for acceptance test was 78.23. Redness and yellowness of Jeju mandarin orange jelly with agar was lower than that with ${\kappa}-carrageenan$. The gelling and melting temperature of Jeju mandarin orange jelly with agar was lowest among the jellies. Break down rate of Jeju mandarin orange jelly with agar was highest among the jellies. Above results showed that the stability of Jeju mandarin orange jelly with agar was inferior than that with ${\kappa}-carrageenan$ and gellan gum. Hardness, adhesiveness and springiness of Jeju mandarin orange jelly with agar was lowest among the jellies and sensory acceptance of Jeju mandarin orange jelly with gellan gum was highest among them. Thus, gellan gum was appropriate gelling agent for the Jeju mandarin orange jelly with regard to the acceptability and the depression of sour taste in Jeju mandarin orange jelly could improve the acceptability for the aged.

Quality of Persimmon Jelly by Various Ratio of Dried Persimmon Extract (곶감추출물 첨가비율에 따른 곶감젤리의 품질)

  • Kim, Jun-Han;Kim, Jong-Kuk
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.7
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    • pp.1091-1097
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    • 2005
  • This study was carried out to develop jelly food using dried persimmon. Jelly products were prepared with the ratio of 5, 10, 15, 20 and $25\%$ of dried persimmon extract. Quality characteristics of its products were investigated. Proximate compositions of jelly were $6.74\~14.03\%$ of moisture, $6.83\~7.53\%$ of crude protein, $0.62\~1.16\%$ of crude lipid, $2.61\~13.21\%$ of crude ash, respectively. Water activity and brix $(\%)$ of jelly products ranged from 0.678 and $56.66\%\;to\; 0.748\;and\;76.59\%$. The pH and total acidity of jelly products ranged from 5.30 and $0.06\%$ to 5.38 and $0.09\%$. In the Hunter's color values, L, a and b vaules of jelly products were increased, respectively. Major free-sugar and organic acid of jelly products were maltose ($753\~1,297mg/100g$) and malic acid (263mg/100g in $25\%$ dried persimmon jelly). Major mineral of jelly products was K ($69.64\~154.37mg/100g$). In the texture property, addition of dried persimmon extract decreased gumminess and chewiness. In sensory score of dried persimmon jelly, color, flavor, texture and sweetness of $15\%$ dried persimmon jelly were high score, taste and overall acceptance of jelly products were high score, respectively. Judging from research results of the jelly products, recommended substitution level for addition of dried persimmon extract in jelly was $10\~15\%$.

Quality Characteristics of Black Ginseng Jelly (흑삼 농축액 첨가 수준에 따른 흑삼 젤리의 품질 특성)

  • Kim, Ae-Jung;Lim, Hee-Jung;Kang, Shin-Jung
    • The Korean Journal of Food And Nutrition
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    • v.23 no.2
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    • pp.196-202
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    • 2010
  • The principal objective of this study was to evaluate the quality characteristics of black ginseng jelly prepared with different 5 levels(0, 0.5, 1.0, 1.5, and 2.0%) of black ginseng extract. We assessed the ginsenosides level of white and black ginseng for comparison between white and black ginseng. And we conducted the pH, sugar content, Hunter's color values, the mechanical characteristics and sensory evaluation of black ginseng jelly samples. The levels of ginsenoside $Rg_3,\;Rh_1$, and $Rh_2$ of black ginseng were higher than those of white ginseng. The more black ginseng extract was increased, the sugar contents of black ginseng jelly were significantly increased(p<0.05). We noted that the luminance and Hunter's b values of jelly samples were decreased according to black ginseng extract was increased, but in Hunter's a values 0.5% black ginseng jelly was the highest of the all. With regard to the mechanical properties of the black ginseng jelly samples, the score of hardness, gumminess and chewiness were significantly increased. In color, taste and overall quality, the score of jelly with 1.0% black ginseng extract was significantly increased than those of the all.

Quality Characteristics of Omija Jelly Prepared with Various Starches by the Addition of Oil and Chitosan (유지 및 키토산 첨가가 여러 가지 전분으로 제조한 오미자 젤리의 품질 특성에 미치는 영향)

  • Lyu, Hyun-Ju;Oh Myung Suk
    • Korean journal of food and cookery science
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    • v.21 no.6
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    • pp.877-887
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    • 2005
  • This study determined the effects of soybean oil$2\%$) and chitosan($1\%$) on the quality characteristics of Omija Jelly made of various starches (mungbean starch, cowpea starch and corn starch). RVA(Rapid Visco Analyzer) viscosity was measured for starches suspended in Omija aextract with $2\%$ soybean oil and $1\%$ chitosan. The color value, syneresis, texture(rupture test and TPA test) and sensory properties of the samples were measured. Gelatinization of cowpea starch was expedited by adding soybean oil and chitosan. Otherwise, gelatinization of mungbean starch and com starch was retarded by adding chitosan. The lightness(L) and the syneresis of Omija Jelly with soybean oil and chitosan were decreased, indicating the increased transparency and stability of Omija Jelly. Rupture stress and rupture energy of Omija Jelly were decreased by adding soybean oil. Rupture stress was increased and rupture energy was decreased by adding chitosan. The addition of soybean oil improved texture of Omija Jelly, indicating that the springiness, cohesiveness and chewiness of Omija Jelly were increased and adhesiveness was decreased. By adding chitosan, the springiness and hardness of Omija Jelly were increased and the cohesiveness and adhesiveness were decreased. The overall acceptability of Omija Jelly made of $6%$ or $7\%$ cowpea starch and com starch was increased by adding soybean oil and chitosan, but the quality characteristics of Omija Jelly made of mungbean starch were not influenced by additives such as soybean oil and chitosan.

Quality Characteristics of Jelly Added with Aronia (Aronia melancocarpa) Juices (아로니아(Aronia melancocarpa) 착즙액 첨가 젤리의 품질특성)

  • Joo, Shin-Youn;Ryu, Hye-Sook;Choi, Hae-Yeon
    • Korean journal of food and cookery science
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    • v.31 no.4
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    • pp.456-464
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    • 2015
  • This study was carried out to investigate quality characteristics of jelly added with aronia juices. Aronia juices were incorporated into jelly at 0%, 10%, 20%, 30%, 40% and 50%. The total phenolic content, anthocyanin content and DPPH free radical scavenging activity of jelly increased with each increase of aronia juice contents (p<0.05). The moisture content and pH of jelly decreased, but soluble soild contents and the total acidity of the jelly increased significantly with each increased level of aronia juices (p<0.05). As the content of aronia juices increased, L values decreased while a and b value increased (p<0.05). Texture analysis showed that the mechanical properties of the jelly decreased with increased level of aronia juices. Consumer acceptability showed that aronia juices groups of 30% and 40% scored higher in terms of overall preference, color, and flavor compared to the other groups (p<0.05). Characteristic intensity rating of aronia jelly showed that as more aronia juices was added, it began to intensify its purple color as well as its sour taste (p<0.05). Judging from the results, it can be concluded that the addition of aronia juices to jelly in processing can enhance the preference, antioxidant compounds, and DPPH free radical scavenging activity of the jelly.