사과 농축액을 첨가한 사과한천젤리의 품질특성

• 영문명: Quality Characteristics of Apple Hanchun Jelly using apple extract
• 발행기관: 청운대학교 관광산업연구소
• 저자명: 신승미(Shin, Seung-Mee)
• 간행물 정보: 『관광산업연구』관광산업연구 제9권 제2호, 267~277쪽, 전체 11쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2015.11.30

영문 초록

This principle objective of this study was to evaluate the quality characteristics of apple hanchun jelly prepared with different 6 level(0, 10, 20, 30, 40, 50% base of apple juice °brix) of apple extract. we conducted the moisture, sugar content, pH, Hunter’s color values, the mechanical characteristics, hydroxy radical scavenging activity and sensory evaluation of apple jelly samples, Apple jelly were 78.35-74.18% of moisture, 21.23-29.06 of °brix%, 2.33-2.46 of pH, respectively. In the Hunter's color value, L value of apple jelly products were decreased according to apple extract was increased, but a and b values was increased. With regard to the mechanical properties of apple jelly samples, the score of hardness, springness, gumminess, chewiness were significantly decreased. In hydroxy radical scavenging activity were significantly decreased, it means that antioxidative activity was getting higher. In sensory score of apple jelly, taste, color, flavor, texture, overall quality of 30% apple extract jelly was significantly higher score, respectively. Judging from research results of the apple jelly product, recommended substitution level for addition of apple extract in jelly was 30%.

목차

Ⅰ. 서 론

Ⅱ. 본 론

Ⅲ. 결론 및 요약

키워드

품질특성(quality characteristics) 사과농축액(apple extract) 사과한천젤리(apple hanchun jelly)