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강미승,윤혜현 (사)한국조리학회 2020 한국조리학회지 Vol.26 No.1
This study investigated the quality characteristics of black rice bran (brb) Konjac jelly added with erythritol. The brb Konjac jelly samples were designed based on black rice bran content; CON-1(0%), BRB 1 (0.5%), BRB 2 (1%), BRB 3 (1.5%), BRB 4 (2%). According to the acceptance test of brb Konjac jelly, formula of BRB 2 (1%) were used as control for brb Konjac jelly added with erythritol. The brb Konjac jelly added with erythritol samples were designed based on erythritol solution content out of sweetener solution; CON-2(0%), BRB-E25(25%), BRB-E50(50%), BRB-E75(75%), BRB-E100 (100%). The moisture content of brb Konjac jelly added with erythritol did not indicated difference among samples. As the erythritol content of brb Konjac jelly were increased, the soluble solids were increased. pH of brb Konjac jelly added with erythritol did not indicated difference between samples. The L-value(lightness) and a-value(redness/greenness) were showed increasing tendency while b-value (yellowness) decreased according to adding erythritol solution to the brb Konjac jelly. As the erythritol content of brb Konjac jelly were increased, hardness, gumminess and chewiness was increased, and adhesiveness was decreased. In the springiness, cohesiveness and resilience, the control was the highest; however. there was no significant difference among experimental groups. Based on the attribute different test, the score of sweet taste, refreshing taste, tooth adhesion and refreshing after taste increased according to adding erythritol to the brb Konjac jelly. The acceptance results showed that BRB-E75 was preferred the most. Limitations and future research directions of this study were discussed.
KCI
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