EFFECTS OF VARIOUS INGREDIENTS ON THE TEXTURE OF MILK JELLY

摘要

Effects of various ingredients on the texture of milk jellies prepared from gellan gum, milk powder, sweetener were examined using a sensory test and physical measuring apparatus. The data were analyzed by use of the modification ofScheffÉ's mixture experiment method in rectangular experimental area in the ScheffÉ's triangle. “Hardness” and “smoothness” of milk jellies estimated by a subjective method were influenced by the content of gellan gum. The evaluations of “milk flavor” and “sweetness” estimated by a subjective method were varied with the content of sweetener and evaluated as higher for softer milk jellies. The correlation coefficients between “hardness” estimated by a subjective method and “smoothness”, “milk flavor”, and “sweetness” estimated by a subjective method were negative.