Abstract
The effect of powdered starch syrup and sucrose compound on jelly was investigated. It was found that the most desirable sweetness of jelly was brought about by the mixture of 12w/v % sucrose. Agar and carrageenan jellies with the same sweetness were prepared by replacing the amount of sucrose of 0 (No.1), 1/3 (No.2), 2/3 (No.3) and 1 (No.4) with powdered starch syrup, respectively. The measurement was made on syneresis, texture parameter, rupture parameter, transparency and preference parameter of jelly at 20°C. Syneresis, hardness, adhesiveness, rupture stress and rupture energy increased by adding up powdered starch syrup. As the result of sensory evaluation, it became clear that the jelly with 60 w/v % powdered starch syrup compound (No. 4) was the most undesirable, while the significant difference on preference parameters was not recognized among the other three jellies (Nos. 1-3). From the point of delicious medical diet of high energy, it can be concluded that the best jelly is to be prepared by the compound of 40 w/v % powdered starch syrup and 4 w/v % sucrose (No.3).
