The Preparation of a Composite Jelly using Orange Juice and Konjac Flour
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Abstract:
In this paper, a new composite jelly with high fiber content was prepared using orange juice and Konjac flour as main materials. The processing conditions, including the amount of orange juice, coagulant and Konjac flour and the ratio of sugar to citric acid, were studied .The optimal levels for each variables were as follows: the agar amount of 0.20%, the ratio of sugar to citric acid of 55:1 g/g, the orange juice amount of 6% and the Konjac flour amount of 0.35%. With the best formula, the jelly was prepared with nice orange scent and smooth taste.
