겔화제 종류에 따른 젤리의 품질 특성
Quality and textural properties of jelly prepared with different gelling agents
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초록
This study investigated the quality and textural properties of jelly produced using different gelling agents (gelatin; jelly prepared with 3.5% gelatin, carrageenan: jelly prepared with 1.5% carrageenan, konjac: jelly prepared with 2% konjac, agar: jelly prepared with 2.5% agar, w/w). The pH was lowest in gelatin, and the soluble solid contents of the jellies were not affected by the gelling agents. The L and a color values were highest in konjac, and the b value was highest in gelatin. In terms of texture properties, the hardness decreased in the order agar > konjac > carrageenan > gelatin. The springiness and cohesiveness were highest in gelatin, and the chewiness was highest in konjac. The jelly prepared with gelatin had the highest melting down rate among the jellies. The transparency was lowest in the agar sol state, and greatest in the gelatin sol state. Syneresis tended to decrease in all the gelling agents over time. The melting and gelling temperatures were the lowest in gelatin, which was unstable toward heat, whereas agar showed the highest temperatures and was thus stable toward heat. The results of this study could be useful not only in the production of gelled foods, but also in the selection of gelling agents suitable for various processing purposes and consumer targets as alternative materials for improving physical properties.
Abstract
This study investigated the quality and textural properties of jelly produced using different gelling agents (gelatin; jelly prepared with 3.5% gelatin, carrageenan: jelly prepared with 1.5% carrageenan, konjac: jelly prepared with 2% konjac, agar: jelly prepared with 2.5% agar, w/w). The pH was lowest in gelatin, and the soluble solid contents of the jellies were not affected by the gelling agents. The L and a color values were highest in konjac, and the b value was highest in gelatin. In terms of texture properties, the hardness decreased in the order agar > konjac > carrageenan > gelatin. The springiness and cohesiveness were highest in gelatin, and the chewiness was highest in konjac. The jelly prepared with gelatin had the highest melting down rate among the jellies. The transparency was lowest in the agar sol state, and greatest in the gelatin sol state. Syneresis tended to decrease in all the gelling agents over time. The melting and gelling temperatures were the lowest in gelatin, which was unstable toward heat, whereas agar showed the highest temperatures and was thus stable toward heat. The results of this study could be useful not only in the production of gelled foods, but also in the selection of gelling agents suitable for various processing purposes and consumer targets as alternative materials for improving physical properties.
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