The purpose of this study was to investigate the quality and sensory characteristics of green tea powder jelly. A central composite design involving green tea powder(5-15g) and sucrose(30-90g) was used to find the optimal condition of green tea powder...
The purpose of this study was to investigate the quality and sensory characteristics of green tea powder jelly. A central composite design involving green tea powder(5-15g) and sucrose(30-90g) was used to find the optimal condition of green tea powder jelly.
Sensory characteristics, such as hardness and color overall quality of green tea powder jelly, were measured using instron and color difference meter. The elasticity, adhesiveness, chewiness, cohesiveness and overall quality were measured the panel test was taken. The overall optimal condition that satisfied all the sensory properties of green tea powder jelly were 15g green tea powder and 60g sucrose.