Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Optimum Levels of Flavoring Materials for Gel-type Dessert Using Chicken-feet Gelatin

닭발 젤라틴을 이용한 후식용 gel 제조를 위한 향신료의 최적수준

  • Lim, Ju-Yeon (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • Jang, Eun-Gyung (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • Kim, Kwang-Ok (Department of Food and Nutritional Sciences, Ewha Womans University)
  • 임주연 (이화여자대학교 식품영양학과) ;
  • 장은경 (이화여자대학교 식품영양학과) ;
  • 김광옥 (이화여자대학교 식품영양학과)
  • Published : 2002.10.01
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Abstract

This study was conducted to determine optimum levels of flavoring materials for gel-type dessert using chicken feet gelatin. Effects of levels of sucrose, citric acid and strawberry flavoring on the consumer acceptability of gelatin desserts were examined and the optimum levels were determined using response surface methodology. The optimum levels of flavoring materials determined for gelatin dessert containing 2% gelatin powder, were 19, 0.50, and 0.35% for sucrose, citric acid, and strawberry flavoring, respectively.

닭발에서 추출한 젤라틴을 이용하여 후식용 gel을 제조하기 위한 향신료 수준을 결정하기 위하여 설탕, 구연산 및 딸기향의 수준을 달리하여 gel을 제조하고 소비자기호도검사를 수행한 결과는 다음과 같다. 전체적 기호도, 단맛, 신맛, 및 향의 기호도 모두 향신료에 의한 선형효과 및 순수 2차 효과가 나타나 향신료의 일정수준까지는 모든 항목의 기호도가 증가하다가 그 이후에는 감소하는 경향을 나타내었다. 이와 같은 결과를 고려하여 후식용 젤라틴 gel 제조를 위한 최적 배합비를 설탕 19%, 구연산 0.50%, 딸기향 0.35%로 결정하였다.

Keywords

References

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