난소화성 전분을 첨가한 딸기잼의 품질 특성 = Quality Characteristics of Strawberry Jam Added with Various Levels of Resistant Starch

다국어 초록 (Multilingual Abstract)

Physicochemical and sensory characteristics of the jam with various levels of resistant starch were investigated in this
study. Water content of RS20(20% resistant starch) jam had significantly the highest value of all(p<0.05) and RS5 showed
significantly the highest value in sweetness. The value of pH were increased with increasing levels of the resistant starch
in jam preparation. The Hunter L and a values of RS20 had the highest value among all groups. The hardness of jam
was increased as the contents of the resistant starch was increased. Results of sensory characteristics of RS20 showed
significantly higher values in strawberry aroma, sweetness, after taste and chalky and showed significantly lower values in
strawberry flavor, spreadability, redness and glossiness than those in the other sample groups at p<0.05. Strawberry flavor,
spreadability, redness and glossiness of RS5 had the largest values at the significant level(p<0.05).

참고문헌 (Reference)

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