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研究概要

Quality and Antioxidant Properties of Jelly Incorporated with Corn Concentrate

研究機関名

大邱大學校 食品工學科 食品工學研究室(韓国)
Dept. of Food Engineering, Daegu University

代表者

Dr. Jun Ho Lee

本研究の主旨

Gummy jellies are made from concentrated sugar solutions, gelling agents, and other minor ingredients (coloring, acid, and flavoring agents). The raw material is first gelatinized by heating, mixed with acids, coloring and flavoring, and then the molten product is formed in molds of different sizes and shapes. The gels based on gelatin and modified starch are used in the industries extensively and provide products with firm structure, while being soft and chewy. Gummy jellies are popular and widely consumed by various age groups. The development of products as functional food enriched with food ingredient such as corn concentrate, could be useful for the consumers more conscious about their health benefits and also the product value be improved.
Little information is available on the effects on corn concentrate (CC) on the physicochemical and sensory properties of gummy jellies. Corn concentrate contains antioxidants and other nutritional components, and if added to foods as a supplement, it can provide beneficial effects on nutrition and health. In this study, corn concentrate was supplemented with water in order to improve its functional and nutritional value. The aim of this research was to determine the effects of corn concentrate addition (3~12%) on the physicochemical and sensory characteristics of jelly. The antioxidant properties of CC-supplemented jelly were also determined.

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