Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Physicochemical and Sensory Quality Characteristics of Mango-Jelly added with Antler Powder

녹용첨가에 따른 망고젤리의 이화학적 관능적 품질특성

  • Eun Young-Ran (Dept. of food Service Industry, Catholic University) ;
  • Choi Bong-Soon (Dept. of food Science & nutrition, Catholic University) ;
  • Park Geum-Soon (Dept. of food Service Industry, Catholic University)
  • 은영란 (대구가톨릭대학교 외식산업학과) ;
  • 최봉순 (대구가톨릭대학교 식품영양학과) ;
  • 박금순 (대구가톨릭대학교 외식산업학과)
  • Published : 2005.12.01
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Abstract

The purpose of this study was to investigate the effects of the addition of various concentrations of antler powder on the physicochemical and sensory characteristics of mango jelly As for pH and viscosity of the mango jelly, antler powder added group showed higher pH and viscosity than that of control group. As for turbidity, absorbance increased significantly(p<.001) by the addition of antler while permeability decreased. The syneresis increased with the passage of time. According to sensory evaluation, Sleekness showed the highest by adding $0.2\%$ antler powder in mango jelly. The hunter color L and b value decreased significantly(p<.001) by adding antler powder. The mechanical properties such as hardness, springiness, cohesiveness and brittleness were highest by adding $1.0\%$ antler powder while gumminess was highest by adding $0.2\%$ antler powder in mango jelly. Overall quality, taste, appearance, texture were most superior by adding $0.2\%$ antler powder in mango jelly. From these test results, the optimum recipe for mango jelly added with antler powder was $0.2\%$ of antler powder, $10\%$ sugar, $\2%$ agar and 351.2ml of mango juice.

Keywords

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