Effect of Mixing Ratio of Kappa Carrageenan and Glucomannan on Quality Characteristics of Jelly Incorporated with Omija Concentrate-Reference-Cited by-同舟云学术

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Effect of Mixing Ratio of Kappa Carrageenan and Glucomannan on Quality Characteristics of Jelly Incorporated with Omija Concentrate

Published:2023-08-30 Issue:3 Volume:27 Page:206-214
ISSN:1226-4768
Container-title:Food Engineering Progress
language:
Short-container-title:Food Eng. Prog.

Author:

Hyun Seo-Yoon,Moon Su-Yeon,Ko A-ra,Chun Ji-Yeon,Yi Hye-yoon

Publisher

Korean Society for Food Engineering

Subject

Food Science

Link

http://fulltext.koreascholar.com/service/pdf.aspx?pdf=IchhRVsUDlA=

Reference41 articles.

1. Cha ES , Yi HY , Lim SY , Chun JY. 2022. Preparation and quality characteristics of jelly according to various gelling agents. Food Eng. Prog. 26: 51-54.

2. Cho Y , Choi MY. 2010. Quality characteristics of jelly containing added turmeric (Curcuma longa L.) and beet (Beta vulgaris L.). Korean J. Food Cook Sci. 26: 481-489.

3. Choi EJ , Lee JE , Oh MS. 2007. The quality characteristics of grape jelly made with various gelling agents for consumption by elderly women. Korean J. Food Cook. Sci. 23: 891-898.

4. Choi EY , Yu JH , An HJ. 2017. Quality properties of omija beverage based on the storage container and storage temperature. J. Korean Soc. Food Sci. Nutr. 46: 1366-1372.

5. Choi JE , Lee JH. 2014. Quality characteristics of cookies added with jujube powder. Food Eng. Prog. 21: 146-150.

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