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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Manufacturing Characteristics and Physicochemical Component Analysis of Bokbunja (Rubus coreanus Miquel) Jam

복분자잼의 제조특성 및 이화학적 성분분석

  • Jin, Tie-Yan (School of Biotechnology, Kangwon National University) ;
  • Heo, Seong-Il (School of Biotechnology, Kangwon National University) ;
  • Lee, Wan-Gyu (Heong Seong-Gun Agricultural Technology and Extension Center) ;
  • Lee, In-Sook (Heong Seong-Gun Agricultural Technology and Extension Center) ;
  • Wang, Myeong-Hyoen (School of Biotechnology, Kangwon National University)
  • 김철암 (강원대학교 생명공학부) ;
  • 허성일 (강원대학교 생명공학부) ;
  • 이완규 (강원도 횡성군 농업기술센터) ;
  • 이인숙 (강원도 횡성군 농업기술센터) ;
  • 왕명현 (강원대학교 생명공학부)
  • Published : 2008.01.31
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Abstract

The manufacturing characteristics and physicochemical component analysis of Bokbunja jam made with different additions of materials (Bokbunja, Bokbunja extract, sugar, and pectin) were investigated. There were no changes in the pH, total acidity, and sugar content of all Bokbunja jams that were prepared with different amounts of materials. L-value of color in the jam from the Bokbunja extract was the highest. a-value increased, but b-value decreased with the addition of pectin in jam. Spreadmeter value decreased while hardness increased in the jam added by pectin. The highest overall acceptability values in the sensory test for color, sweetness, adhesiveness, and overall favorite were 4.07, 5.33, 4.33, and 6.00, respectively, with the addition of 0.5% pectin.

복분자, 복분자즙, 설탕, 펙틴을 원료로 하여 복분자잼을 제조하였으며 제조된 복분자잼에 대한 이화학적 특성 및 관능적 특성을 조사하였다. pH, 총산의 함량, 당도는 복분자, 복분자즙, 복분자와 복분자즙에 펙틴을 첨가하여 제조한 잼에서 차이가 없는 것으로 나타났다. 색도 중 L값은 복분자즙을 원료로 하여 제조된 잼이 높게 나타났고, 펙틴을 첨가하여 제조한 잼은 a값은 증가, b값은 감소되는 것으로 나타났다. 기계적 강도는 펙틴을 첨가한 시험구가 크게, spreadmeter value는 펙틴을 첨가한 시험구가 작게 나타났다. 관능검사 중 종합적 기호도는 복분자즙에 0.5%의 펙틴을 첨가한 시험구가 가장 높게 나타났다. 복분자잼 제조 시 복분자 즙에 0.5% 펙틴을 첨가하여 제조하는 것이 바람직하다고 생각된다.

Keywords

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