Monitoring of Organoleptic and Physical Properties on Preparation of Oriental Melon Jelly
Lee, G.D.(DG-Traditional Bio-Materials Industry Center, Daegu, Republic of Korea)E-mail:kdlee@kbcs.ac.kr | Yoon, S.R.;Lee, M.H.(Kyongbuk College of Science, Chilgok, Republic of Korea)
To prepare oriental melon jelly having highly favorite, oranoleptic and physical properties of jelly with special to the content of glucomannan, oriental melon concentration juice and vinegar was monitored by four-dimensional response surface methodology. Mouth-feel showed maximum sensory score in 0.09% glucomannan, 3.17% oriental melon concentration juice and 1.25% oriental melon vinegar. Organoleptic taste showed maximum sensory score in 0.12% glucomannan, 3.64% oriental melon concentration juice and 0.91% oriental melon vinegar. Overall palatability showed also maximum sensory score in 0.10% glucomannan, 3.07% oriental melon concentration juice and 1.34% oriental melon vinegar.
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