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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书目信息
页码
pp. 1685-1688
其它主题
젤리; Jelly; 십전대보 추출물; 젤화제; 관능적 평가; Tpa; 기계적 특성; 첨가 비율; Kappa carrageenan; Carraghenane; Analisis organoleptico
语言
韩国人
注释
Summary(En)
5 tables
18 ref.
翻译的标题
십전대보 추출물에 젤화제의 첨가 비율을 달리하여 제조한 젤리의 기계적 특성 및 관능적 평가
类型
Directory
2006-05-15
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