Manufacturing characteristics and physiological component analysis of bokbunja (Rubus coreanus Miquel) jam.

摘要

Manufacturing characteristics and physicochemical properties of bokbunja jams made using: bokbunja with added pectin; bokbunja without added pectin; bokbunja extract with added pectin; and bokbunja extract without added pectin were investigated. There were no differences in pH, total acidity and sugar content between bokbunja jams produced. L colour value of jam made with bokbunja extract was the highest. a Colour value increased, but b colour value decreased in both jams with added pectin. Spreadmeter value decreased, while hardness increased in the jams with added pectin. The highest overall sensory evaluation scores for colour, sweetness, adhesiveness and overall preference were 4.07, 5.33, 4.33 and 6.00, respectively, for jam made using bokbunja extract with the addition of 0.5% pectin.