Carrageenan 과 Pectin 을 첨가한 오미자 젤리에 관한 연구

심영자; 백재은; 주나미; 전희정

한국식품조리과학회 한국식품조리과학회지 Carrageenan 과 Pectin 을 첨가한 오미자 젤리에 관한 연구

Influence of Carrageenan and Pectin addition on the rheological properties of Omija Extract Jelly

심영자 , 백재은 , 주나미 , 전희정 ( Young Ja Sim , Jae Eun Paik , Na Mi Joo , Hui Jung Chun )

한국식품조리과학회 1995.11

한국식품조리과학회지 vol. 11 iss. 4 362-364(3pages)

UCI I410-ECN-0102-2009-570-007387729

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Abstract

This study attempted to examine the effect on sensory characteristcs and physiochemical propertics of Omija jelly in various volume of adding carrageenan and pectin. The viscosity and the turbidity were decreased according to the increase concentration Omija jelly with pectin. The sensory evaluation of Omija jelly was the best with the ratio 0.5% carrageenan.

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