Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality of Persimmon Jelly by Various Ratio of Dried Persimmon Extract

곶감추출물 첨가비율에 따른 곶감젤리의 품질

  • Kim, Jun-Han (Dept. of Food Nutrition, Sangju National University) ;
  • Kim, Jong-Kuk (Dept. of Food Nutrition, Sangju National University)
  • 김준한 (상주대학교 식품영양학과) ;
  • 김종국 (상주대학교 식품영양학과)
  • Published : 2005.08.01
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Abstract

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 $10\~15\%$.

곶감추출물용액의 첨가비율(5, 10, 15 ,20 및 $25\%$)에 따른 곶감젤리 제품의 수분은 $6.74\~14.03\%$, 조단백질은 $6.83\~7.53\%$, 조회 분은 $2.61\~13.21\%$의 함량을 나타내었다. 젤리제품의 수분활성도는 $0.678\~0.748$수준이었으며, 당도는 $56.66\~76.59$ 수준으로, pH는 $5.30\~5.38$범위로, 적정산도는 $0.06\~0.09\%$수준이었다 곶감추출물용액의 첨가량 증가는 젤리제품의 명도, 적색도 및 황색도 값을 높여주었다. 유리 당으로 maltose가 $753\~1,297mg/100g$의 높은 함유량을 나타내었다. Malic acid는 $25\%$ 곶감추출물용액을 첨가한 젤리 제품에 263mg/100g으로 가장 높은 함유량을 나타내었다 K은 $69.64\~154.37mg/100g$으로 곶감젤리제품의 주요 무기질로서 높은 함유량을 나타내었다. 곶감추출물용액의 첨가는 곶감젤리 제품의 씹힘성, 뭉치는 성질 등을 감소시 키는 역할을 하는 것으로 나타났다. 관능평가에서 색은 $15\%$ 곶감젤리 제품이 4.35로, 맛에서는 $10\%$ 곶감젤리 제품이 4.39로, 향미에서는 $15\%$ 곶감젤리 제품이 4.57로, 조직감은 $15\%$ 곶감젤리제품이 4.43으로 높은 관능적 점수를 얻었으며, 전체적인 기호도의 경우는 $10\%$ 곶감젤리제품이 4.29로 가장 높은 관능점수를 얻었다. 이상의 결과를 종합해 볼 때 곶감젤리제조에 있어 $10\~15\%$ 곶감추출물용액을 첨가하여 제조하는 것이 가장 바람직하다.

Keywords

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