This study was carried out to improve the quality of mung bean jelly and to promote consumption of Yuza, citron. Mung bean jellies containing various amounts of Yuzacheong (Product of sliced Yuza with sucrose) juice (0%, 5%, 10%, 15% and 20%) were prepared. Physicochemical properties, including mois...
This study was carried out to improve the quality of mung bean jelly and to promote consumption of Yuza, citron. Mung bean jellies containing various amounts of Yuzacheong (Product of sliced Yuza with sucrose) juice (0%, 5%, 10%, 15% and 20%) were prepared. Physicochemical properties, including moisture content, water activity, pH, total acidity, color, appearance and texture, and sensory properties were analyzed. Moisture content of the mung bean jelly was highest in control group showing 87.14% and decreased as the more Yuzacheong juice added. pH of control mung bean jelly was 8.36 and decreased with addition of Yuzacheong juice showing the lowest pH value of 3.53 with 20% addition. Color of mung bean jelly, expressed as CIE values, was shown that the control group had the highest values of lightness (L*) and redness (a*), and more Yuzacheong juice led to decrease in the lightness and redness. However, Yellowness (b*) was lowest in the control group to increase with Yuzacheong juice showing highest value with 20% addition. In terms of texture, no differences in hardness, fracturability, gumminess and adhesiveness were observed among tested jellies. In comtrast, springiness and chewiness were increased with Yujacheong juice showing highest with 10% addition. The results of consumer preference test showed that in terms of overall prefernnce, the control group had the lowest value and the more Yuzacheong juice added, the higher the preference significantly (p<0.05). In all aspects of color, flavor, sweetness and texture, more Yuzacheong juice upgraded them significantly. The results of the analysis of each property’s frequencies using the CATA method showed that the mung bean jellies with strong tastes of soybean, rice water, starch, savory, unpleasantness and hardness were those with 0% and 5% of Yuzacheong juice. In addition, the jellies with strong tastes of grapefruit, citron, lemon, sourness, pineapple, citron flavor, mango and sweetness were those with 15% and 20% of Yuzacheong juice.
This study was carried out to improve the quality of mung bean jelly and to promote consumption of Yuza, citron. Mung bean jellies containing various amounts of Yuzacheong (Product of sliced Yuza with sucrose) juice (0%, 5%, 10%, 15% and 20%) were prepared. Physicochemical properties, including moisture content, water activity, pH, total acidity, color, appearance and texture, and sensory properties were analyzed. Moisture content of the mung bean jelly was highest in control group showing 87.14% and decreased as the more Yuzacheong juice added. pH of control mung bean jelly was 8.36 and decreased with addition of Yuzacheong juice showing the lowest pH value of 3.53 with 20% addition. Color of mung bean jelly, expressed as CIE values, was shown that the control group had the highest values of lightness (L*) and redness (a*), and more Yuzacheong juice led to decrease in the lightness and redness. However, Yellowness (b*) was lowest in the control group to increase with Yuzacheong juice showing highest value with 20% addition. In terms of texture, no differences in hardness, fracturability, gumminess and adhesiveness were observed among tested jellies. In comtrast, springiness and chewiness were increased with Yujacheong juice showing highest with 10% addition. The results of consumer preference test showed that in terms of overall prefernnce, the control group had the lowest value and the more Yuzacheong juice added, the higher the preference significantly (p<0.05). In all aspects of color, flavor, sweetness and texture, more Yuzacheong juice upgraded them significantly. The results of the analysis of each property’s frequencies using the CATA method showed that the mung bean jellies with strong tastes of soybean, rice water, starch, savory, unpleasantness and hardness were those with 0% and 5% of Yuzacheong juice. In addition, the jellies with strong tastes of grapefruit, citron, lemon, sourness, pineapple, citron flavor, mango and sweetness were those with 15% and 20% of Yuzacheong juice.
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