귤피 분말을 첨가한 알룰로스 곤약젤리의 품질 특성

다국어 초록 (Multilingual Abstract)

This study investigated the quality characteristics of allulose-based konjac jelly supplemented with citrus peel powder as a value-added ingredient derived from citrus by-products. Citrus peel powder was added at levels of 0% (CON), 0.25% (CP0.25), 0.5% (CP0.5), 1.0% (CP1.0), 2.0% (CP2.0), and 8.0% (CP8.0). Moisture content and pH decreased significantly with increasing citrus peel powder levels (p<0.001), whereas soluble solids content showed no significant differences among samples. Color measurements indicated that lightness (L value) decreased, while redness (a value) and yellowness (b value) increased significantly as the citrus peel powder level increased (p<0.001). Texture profile analysis revealed significant differences in hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness among treatments (p<0.01–0.001), with most texture parameters showing decreasing trends as the citrus peel powder level increased. Sensory attribute difference tests showed that darkness, turbidity, citrus aroma, medicinal aroma, sourness, astringency, chalkiness, and flavor persistence increased significantly with increasing citrus peel powder levels, whereas smoothness and springiness decreased. Consumer acceptance tests demonstrated that CP0.5 and CP1.0 received the highest scores for appearance, odor, flavor, texture, and overall acceptance, while CP8.0 showed the lowest acceptability due to excessive astringency, lingering flavor, and undesirable texture characteristics. These results suggest that the addition of citrus peel powder at 0.5–1.0% provides the most desirable balance between quality characteristics and consumer acceptability. Furthermore, citrus peel powder has potential as a functional food ingredient for the development of low-calorie konjac jelly products while promoting the value-added utilization of citrus processing by-products.

목차 (Table of Contents)

• ABSTRACT
• 1. 서론
• 2. 재료 및 방법
• 3. 결과 및 고찰
• 4. 결론
• REFERENCES