Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Establishment of Optimum Condition for the Coagulation and Antimicrobial Activity of Konjac Jelly

곤약의 최적 응고 및 항미생물 활성을 위한 조건 확립

  • Sim, Jae-In (Sam Jin Food Co., Ltd.) ;
  • Choi, Seon-Jeong (Department of Food Science & Technology, korea National University of Transportation) ;
  • Jeong, Jae-Hyun (Department of Food Science & Technology, korea National University of Transportation) ;
  • Choi, Ung-Kyu (Department of Food Science & Technology, korea National University of Transportation)
  • Received : 2014.05.27
  • Accepted : 2014.09.15
  • Published : 2014.10.31
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Abstract

This study was conducted to establish optimum conditions for coagulation of konjac jelly as well as antimicrobial activity by concentration of $Ca(OH)_2$. Hardness, gumminess, and chewiness of konjac jelly increased according to concentration of konjac powder, the key material of konjac jelly. The highest sensory evaluation score was acquired with konjac jelly made with 3% konjac powder. A $Ca(OH)_2$ concentration of 0.4-0.6% as a coagulation agent was optimum for coagulation of konjac jelly. Further, sensory score was highest at a $Ca(OH)_2$ concentration of 0.6%. All populations of bacteria, yeast, and mold in konjac jelly were restrained by $Ca(OH)_2$ in a concentration- dependent manner. Furthermore, all tested microorganisms were strictly restrained at $1.0{\times}10^{-2}$ N of $Ca(OH)_2$.

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References

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