Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of Addition of Mixed Gelling Agent on Quality of Peach (Prunus persica L. Batsch) Jelly

복숭아 젤리의 품질에 혼합 겔화제 첨가량이 미치는 영향

  • Park, Ga-Yeong (Department of Fermentation Processed Foods, National Institute of Agricultural Science, Rural Development Administration) ;
  • Ra, Ha-Na (Department of Fermentation Processed Foods, National Institute of Agricultural Science, Rural Development Administration) ;
  • Cho, Yong-Sik (Department of Fermentation Processed Foods, National Institute of Agricultural Science, Rural Development Administration) ;
  • Kim, Ha-Yun (Department of Fermentation Processed Foods, National Institute of Agricultural Science, Rural Development Administration) ;
  • Kim, Kyung-Mi (Department of Fermentation Processed Foods, National Institute of Agricultural Science, Rural Development Administration)
  • 박가영 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 라하나 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 조용식 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김하윤 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김경미 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2018.10.04
  • Accepted : 2018.10.08
  • Published : 2018.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the quality characteristics of peach jelly following the addition of various gelling agents (locust bean gum, carrageenan, xanthan gum). The various gelling agents were added to peach jelly at five levels (1.0, 1.5, 2.0, 2.5 and 3.0%), after which their effects on physicochemical properties, textural properties and sensory qualities were investigated. The total titratable acidity (TTA) of peach jelly was decreased with increases in gelling agent. Additionally, the sweetness and pH of peach jelly increased significantly as the amount of various gelling agents increased. Moreover, the lightness (L-value), redness (a-value) and yellowness (b-value) of peach jelly was decreased as the amount of gelling agent. Furthermore, the hardness, gumminess and chewiness of the peach jelly increased as the amount of gelling agent increased. Finally, the overall acceptance was higher for jelly containing 2.0% added gelling agent than for other samples. Based on the results of this study, it is recommended that mixed gelling agents be added to peach jelly at 2.0%.

Keywords

References

  1. Ahn SR, Yun SJ. 2017. Understanding the Structure-Practice Relation of Experiential Education in Farm Villages from the Perspective of Environmental Education: Focusing on the Case of Educational Farms in Gyeonggi Province. Korean J. Environmental Education, 30(2):171-184
  2. Choi EH, Kim DS, Choi SK, Park KB. 2013. Optimization and quality characteristics of Balsamic Vinegar jelly with various gelling agents. Korean J. Culi. Sci. & Hos. Res., 19(1):151-163
  3. Hwang KT, Kang SA, Kim DS, Lee HS, Lee SJ, Choi YR, Jang EH, Park SM. 2018. Physicochemical characteristics of Yuza (Citrus junos Sieb ex Tanaka) powder added lowsugar jelly. J. of chitin and chitosan 23(2):76-83 https://doi.org/10.17642/jcc.23.2.2
  4. Jeong JS, Park SJ, Son BG. 2017. Quality characteristics of jelly using fresh puree of sansuyu (corni fructus). J. Korean Soc. Food Sci. Nutr., 46(1):83-91 https://doi.org/10.3746/jkfn.2017.46.1.083
  5. Jin TY, Quan WR, Wang MH. 2010. Manufacturing characteristics and physicochemical component analysis of Bokbunja (Rubus coreanus Miquel) jelly. J korean Soc. Food Sci. Nutr., 39(4):554-559 https://doi.org/10.3746/jkfn.2010.39.4.554
  6. Jung KM, Kim YJ, Lee GW, Kwon OH. 2017, Quality Characteristics of Sugar-Preserved Peach Juice prepared Using Concentrates of Different Peach Cultivars. J. East Asian Soc. Diet Life, 27(6):668-675 https://doi.org/10.17495/easdl.2017.12.27.6.668
  7. Jung KM, Park SG, Lee YS, Kim SR. 2017. Development and characterization of peach powder-added chocolate and chocolate-covered Freeze-dried peach snack. J East Asian Soc. Diet Life, 27(5):521-528 https://doi.org/10.17495/easdl.2017.10.27.5.521
  8. Kang NE, Lee IS, Cho MS. 2006. Physicochemical and sensory quality characteristics of jelly prepared with various levels of resistant starch. Korean J. Food and Nutrition, 19(4): 532-538
  9. Lee EJ, Koh BK. 2017. Quality properties of rice Mook with the addition of gelling agents. Korean J Food Cook Sci., 33(1):87-93 https://doi.org/10.9724/kfcs.2017.33.1.87
  10. Lee JA. 2016. Quality Characteristics of Jelly added with Peach (Prunus persica L. Batsch) Powder. Korean J. Culi. Sci. & Hos. Res., 22(3):108-120
  11. Lee JB, Chung HS. 2008. Studies on the components of unripe preaches. Korean J. Food Preserv., 15(1):79-83
  12. Lee KH. 2009. Quality characteristics of jelly preparation using black garlic powder and cherry powder. Master thesis. The Educatiton Chungman National University Daejon, Korea. pp 6-7
  13. Lees R, Jackson EB. 1990. Sugar confectioneary and chocolate manufacture. Leonard Hill Books. Aylesbury. pp 226
  14. Lim YT, Kim DH, AhnJB, Choi SH, Han GP, Kim GH, Jang KI. 2012. Quality characteristics of Madeleine with peach (Prunus persica L. Batsch) Juice. Korean J. Food and Nutrition, 25(3):664-670 https://doi.org/10.9799/ksfan.2012.25.3.664
  15. Na HS, Bae RN, Lee SG. 2012. Effect of nitrous oxide (N2O) treatment on quality of peach (Prunus persica) postharvest. Korean J. Hort. Sci. Technol., 30(1):42-49 https://doi.org/10.7235/hort.2012.11045
  16. Moon HK, Lee SW, Moon JN, Yoon SJ, Lee S, Kim GY. 2012. Quality Characteristics of Jelly Added with Mulberry Juice. Korean J Food Cook. Sci., 28(6):797-804 https://doi.org/10.9724/kfcs.2012.28.6.797
  17. Park BR, Kin NJ, Yoo SM, Han GJ, Kim HY, Han HM, Shin DS, Shin MS. 2015. Quality characteristics of sweet-pumpkin paste with different thermal condition and sweet-pumpkin latte with various gums. Korean J. Food Cook. Sci., 31(3):304-317 https://doi.org/10.9724/kfcs.2015.31.3.304
  18. Park HJ, Yoon Ik, Yang YJ. 2010. Quality changes in peaches 'Hwangdo' treated with 1-MCP. Korean J. Hort. Sci. Technol., 28:97-98
  19. Park SG, Song TH, Kim DH, Kim GH, Jang KI. 2014. Quality properties of peach pudding added with Korean peach (Prunus persica L.Batsch) juice and gelatin. J. Korean Soc. Food Sci. Nutr., 43(2):265-272 https://doi.org/10.3746/jkfn.2014.43.2.265
  20. So YJ. 2010. Rice Muk, and method for manufacturing the rice Muk. Korean patent 10-1258680-0000
  21. Song JH, Son M, Kim MH. 1992. Comparison of the cell wall components and polygalacturonase activity in peach types. Korean J. Food and Nutrition, 5(2):111-115
  22. Yoon HJ, Im SB. 2004. A study on the resources analysis and applicability for green tourism development. J. Korea Ins. Landsc. Archit., 32(4):49-58