In this study, jujube jam was prepared by using the jujube, a functional food material, with reduced sugar content. The moisture content in jujube jam was measured and found to range from 20.69% to 63.80%, which varied differently among samples depending on the amount of jujube concentrate. For the ...
In this study, jujube jam was prepared by using the jujube, a functional food material, with reduced sugar content. The moisture content in jujube jam was measured and found to range from 20.69% to 63.80%, which varied differently among samples depending on the amount of jujube concentrate. For the hunters color values of L, a, and b decreased with greater darkness of the concentrate when the amount of sugar added was increased. The pH ranged between 3.90 and 4.04 while the sugar content was in the range from 30.23 to $73.47^{\circ}Brix$. The viscosity ranged from 183.97 to 546.13 cp. The results of attribute difference test, one of sensory tests on jujube jam showed that the intensity of sweetness and stickiness of jujube jam was high and the intensity of jujube taste and sourness of jujube was low when the amount of sugar added was increased. In addition, the spread, the most important properties of jam, in J2 was evaluated to be the best. The results of acceptance test showed that J2 with 25% of sugar addition was evaluated to exhibit the best appearance, mouth feel, and overall acceptability. Thus, jujube jam with overall high preference would be able to be prepared with 80 g of jujube concentrate, 20 g of sugar, and 0.5 g of citric acid in jujube jam, considering that J2, the group added with 25% of sugar, was given the highest scores.
In this study, jujube jam was prepared by using the jujube, a functional food material, with reduced sugar content. The moisture content in jujube jam was measured and found to range from 20.69% to 63.80%, which varied differently among samples depending on the amount of jujube concentrate. For the hunters color values of L, a, and b decreased with greater darkness of the concentrate when the amount of sugar added was increased. The pH ranged between 3.90 and 4.04 while the sugar content was in the range from 30.23 to $73.47^{\circ}Brix$. The viscosity ranged from 183.97 to 546.13 cp. The results of attribute difference test, one of sensory tests on jujube jam showed that the intensity of sweetness and stickiness of jujube jam was high and the intensity of jujube taste and sourness of jujube was low when the amount of sugar added was increased. In addition, the spread, the most important properties of jam, in J2 was evaluated to be the best. The results of acceptance test showed that J2 with 25% of sugar addition was evaluated to exhibit the best appearance, mouth feel, and overall acceptability. Thus, jujube jam with overall high preference would be able to be prepared with 80 g of jujube concentrate, 20 g of sugar, and 0.5 g of citric acid in jujube jam, considering that J2, the group added with 25% of sugar, was given the highest scores.
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