The Quality Characteristics of Jelly Added with Bokbunja (Rubus coreanus Miquel)

Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method

“…After adding two volumes of water to the Daeyumi, Juwhangmi, and Sinjami pastes, 0.4% of alpha-amylase, glucoamylase, and dietary-fiber-degrading enzyme were each added based on the weight of the paste and reacted in a 55 °C water bath for 5 h. The supernatant was collected after centrifugation at 4000 rpm for 30 min and concentrated to 50 °Bx to prepare the saccharified concentrate. The preparation of the sweet potato jelly referred to an existing jelly manufacturing thesis, but was slightly changed [ 6 ]. The sweet potato jelly was produced by mixing 62.94% saccharified concentrate, 36.2% gelatin + water, 0.66% pectin, and 0.2% citric acid followed by heating and concentration for 10 min.…”

“…Jelly, a gel-state food, is a saccharide favorite containing approximately 20% water. Depending on the type of gelling agent that can bind moisture, a diverse texture can be obtained, and various products can be expected depending on the manufacturing process [ 6 ]. The general manufacturing process for jelly involves mixing a gelling agent and saccharides, followed by a series of concentration, molding, and drying [ 7 ].…”

Composition Analysis of Various Blueberries Produced in Korea and Manufacture of Blueberry Jam by Response Surface Methodology

“…한편, 건강한 삶을 지향하는 식문화가 확대됨에 따라 영양 분 섭취와 질병 예방차원에서 각종 과실 및 이를 이용한 여 러 가지 가공품에 대한 소비 및 제품개발에 관한 연구가 활 발히 진행되고 있다 (11,12). 최근 우리나라에서도 블루베리 에 대한 관심이 높아져 과실은 생과 외에 잼, 와인, 소스 등으 로 가공되고 있고 제과원료로도 폭넓게 이용되고 있다 (13 (Y1) 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 275 275 275 275 225 225 225 225 250 250 200 300 250 250 250 250 (1…”