고령자 친화 딸기 젤리 개발 및 저장수명 결정

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 49; no. 2; pp. 181 - 185
• Main Authors: 김지현(Ji Hyeon Kim), 민세철(Sea Cheol Min)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.04.2017; Korean Society of Food Science & Technology
• Subjects: Berries; Food processing industry; Fruits; Hardness; Juices; Locust bean gum; Response surface methodology; Shelf life; Sugar; Xanthan; Xanthan gum; 식품과학; strawberry; shelf-life; jelly; senior-friendly food; product development
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2017.49.2.181

Senior-friendly strawberry jelly was developed using strawberry juice, sugar, xanthan gum, and locust bean gum. The experimental variables included strawberry juice (30.0-40.0%, w/w) and sugar (7.5-10.0%, w/w) concentrations and the xanthan gum/locust bean gum ratio (0.3-4.0), and interactions among these variables were predicted using a response surface methodology. The optimal concentrations of strawberry juice and sugar and the ratio of xanthan gum/ locust bean gum, determined against jelly hardness, were found to be 40.0, 10.0, and 1.5%, respectively. The hardness, gumminess, and chewiness of strawberry jelly increased significantly during storage at 5 and 15°C (p<0.05). The lightness of the gum decreased significantly at both temperatures (p<0.05), whereas the hue angle increased during storage at 15°C. The zero-order kinetics was used to predict the shelf-life of the prepared jelly (R²=0.89-0.96), which was determined to be 38 and 26 days at 5 and 15°C, respectively.