젤라틴을 이용한 폰즈 젤리의 제조 최적화 및 품질 특성
Optimization of Manufacturing and Quality Characteristics of Ponsu Jelly Using Gelatin
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In this study, we aimed to manufacture ponsu jelly using only the original concentration of gelatin as an alternative thickener suitable for the health-oriented food culture trend of modern people who pursue health and taste, and to contribute to various cooking applications and commercialization of the food service industry. After manufacturing ponsu jelly by adding gelatin, we attempted to present ponsu jelly with optimal conditions through physicochemical analysis and sensory evaluation to select excellent ponsu jelly. As a result of comparing the physicochemical properties of ponsu jelly with different amounts of gelatin, the moisture, pH, color, and viscosity tended to increase as the amount of gelatin increased, while the soluble solid and salinity decreased as the amount of gelatin increased. In the sensory evaluation, the group with 3% gelatin added was generally evaluated as high in all evaluations except viscosity.
Abstract
In this study, we aimed to manufacture ponsu jelly using only the original concentration of gelatin as an alternative thickener suitable for the health-oriented food culture trend of modern people who pursue health and taste, and to contribute to various cooking applications and commercialization of the food service industry. After manufacturing ponsu jelly by adding gelatin, we attempted to present ponsu jelly with optimal conditions through physicochemical analysis and sensory evaluation to select excellent ponsu jelly. As a result of comparing the physicochemical properties of ponsu jelly with different amounts of gelatin, the moisture, pH, color, and viscosity tended to increase as the amount of gelatin increased, while the soluble solid and salinity decreased as the amount of gelatin increased. In the sensory evaluation, the group with 3% gelatin added was generally evaluated as high in all evaluations except viscosity.