Development of Jelly Fortified with Lactic Acid Fermented Prickly Pear Extract
2005
Son, M.J. (Keimyung University, Daegu, Republic of Korea) | Whang, K. (Keimyung University, Daegu, Republic of Korea) | Lee, S.P. (Keimyung University, Daegu, Republic of Korea), E-mail: [email protected]
Rheological properties and sensory characteristics of prickly pear jelly made from κ-carrageenan and glucomannan were examined. Prickly pear extract (PPE) fermented by Lactobacillus casei LS (isolated from soy milk curd residue) exhibited pH 3.12, 1.15% acidity (lactic acid) and 2.7×10∨9 CFU/mL lactic acid bacteria. In the effect of concentration of fermented PPE, the jelly containing 4% fermented PPE had higher springiness and slightly lower hardness than that without fermented PPE, and was superior to color and taste.
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