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 modifica- tion of Scheffe's mixture experiment method in rectangular experimental area in the Scheffe'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.
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