단호박을 첨가한 잼의 품질특성 연구

• 영문명: Quality Characteristics of Sweet Pumpkin Jam
• 발행기관: 한국산업기술융합학회(구. 산업기술교육훈련학회)
• 저자명: 김태효(Tae Hyeo Kim) 김희지(Hee Ji Kim)
• 간행물 정보: 『산업기술연구논문지』산업기술교육훈련논문지 제21권 2호, 35~41쪽, 전체 7쪽
• 주제분류: 공학 > 공학일반
• 파일형태: PDF
• 발행일자: 2016.06.30

영문 초록

The Purpose of this study was to characrerize a commercial and handmade sweet pumpkin jam as a value-added food. Sweet pumpkin was incorparated into jam at 70% (w/w) level as a model food system of Jam. The sweet pumpkin cootent was selected by customer desirabilty preexamined Qualities parameters such as moisture content, pH, soluble solids content, color, hardness, and consumer preferences were determined. The moisture contents of commercial and handmade jams were 27.7% and 30.0%, respectively. The values of pH and total acidity with commercial and handmade jams were 6.17 and 6.29, 0.117 and 0.118, respectively. The soluble solids contents of commercial and handmade jams were 52.7 aBrix and 44.1 oBrix. The color properties (lightness, redness, and yellowness) and total polyphenol content of the handmade sweet pumpkin jam were higher than those of the commercial sweet pumpkin jam. The physical strengths of the handmade sweet pumpkin jam were lower than those of the commercial sweet pumpkin jam, and especially the hardness of the commercial sweet pumpkin jam showed significantly higher values. Finally, the consumer acceptability evaluation indicated that it prefer the handmade sweet pumpkin jam than the commercial sweet pumpkin jam. The overall results demonstrate that the commercialization of a sweet pumpkin jam as a value-added food is possble to promote.

목차

Abstract

Ⅰ. 서론

Ⅱ. 재료 및 방법

Ⅲ. 결과 및 고찰

Ⅳ. 결론

참고문헌

키워드

잼 단호박 품질 특성 Jam Sweet Pumpkin Quality Characteristics