Sensory Evaluation and Mechanical Properties of Jellies Made by Adding Different Jelling Agent Ratio in Sypjeondaebo Extracts
Kang, M.H.(Hoseo University, Asan, Republic of Korea)E-mail:[email protected]
This study mechanically measured physical properties of jelly made by adding kappa carrageenan and agar-agar to the sipjeondaebo extract, varying the addition ratio. The sipjeondaebo extract used in the study showed 4.95 pH, 7.0 Brix°, and high turbidity of more than 3.0 NTU. The sugar content was fixed at 25.2 Brix° when isomaltooligosaccharide was added in a 25-percent concentration.
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