Abstract
Effects of addition of pumpkin paste on the physical properties of pumpkin jellies by using three kinds of gel agents which were κ-carrageenan, agar, and gelatin were investigated by measuring texture properties, rupture properties, dynamic viscoelasticity, melting points, syneresises, friction coefficients. Sensory evaluation was also performed to clarify the palatability of pumplin jellies.
1) Addition of pumpkin paste resulted in the increase of rupture stress on carrageenan jellies, the slight decrease of agar jellies, no effect on gelatin jellies.
2) Addition of pumpkin paste resulted in the increase of dynamic viscoelasticities and melting temperatures, and the suppression of syneresises on the three kinds of jellies.
3) The results of sensory evaluation indicated which the youth panel showed that carrageenan jellies were more tasty, but gelatin jellies were not, and elder panel were not showed significant difference between three kinds of jellies.
