The quality characteristics of jelly added with bokbunja (Rubus coreanus Miquel).

摘要

The purpose of this study was to investigate the effects of adding various amounts of ingredients on the physicochemical and sensory characteristics of bokbunja jelly. The proximate composition of bokbunja jelly was 19.0% moisture and 0.8% crude protein. The Hunter L values of bokbunja jelly prepared by addition of 10 g Rubus coreanus extract (RME) or 120 g sucrose were higher than that of bokbunja jelly prepared by addition of 20 g RME or 100 g sucrose. Hunter b values of bokbunja jelly prepared by addition of 20 g RME or 120 g sucrose were higher than those of bokbunja jelly prepared by addition of 10 g RME or 120 g sucrose. Hardness and chewiness increased as content of RME decreased. Sensory evaluation showed no significant differences in flavour, sweetness, hardness, elasticity and overall quality. Determination of physicochemical properties and sensory evaluation showed the optimal recipe for preparation of bokbunja jelly to be 240 g water, 120 g sugar, 110 g glucose syrup, 4 g agar, 20 g RME and 0.3 g R. coreanus flavouring.