Influence for temperature change of jellies samples prepared with commercial gelling agents

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  • 市販ゲル化剤を用いた食品ゼリー食における温度変化の影響
  • シハン ゲルカザイ オ モチイタ ショクヒン ゼリーショク ニ オケル オンド ヘンカ ノ エイキョウ

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Abstract

This study examined the influences of commercial gelling agents on the texture of jelly foods. We assessed the physical properties and sensory characteristics of jelly foods prepared using three commercial gelling agent preparations: Agent A, Agent B, and double-concentration Agent B (hereafter called “C”) Commercial gelling agents were dissolved in taro paste, spinach paste, and salmon paste, temperature was adjusted to either 20°C or 65°C, and physical properties and sensory characteristics were measured.　Hardness and adhesiveness were decreased and cohesiveness was increased in the jelly foods at 65°C. Results revealed that there was little influence of temperature and ingredients on foods gelled with Agent A and that Agent A was suitable for jelly foods at 65°C. Evaluations of texture and sensory characteristics revealed that foods gelled with Agent A were moderately softer, less adhesive, less sticky, remained in the mouth to a lesser degree, and had higher palatability than foods gelled with Agents B or C.　The results suggest that when providing jelly foods, physical properties and sensory evaluation differ depending on the main components, temperature, and concentration of the gelling agents as well as the components of the food to be gelled.

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