구연산 농도에 따른 매실박으로 제조한 잼의 품질 특성

Effect of citric acid concentration on the quality change of jam made with Prunu mume byproduct(PLB), obtained from Prunus mume liquer manufacture was investigated. Water content in PLB jams with citric acid was higher than in control. The pH and a (redness) value of the jam decreased as increase citric acid concentration but tirtratable acidity was not. The Cohesiveness of PLB jam with citric acid was higher than that of control. There were significant difference in taste, color, texture and overall acceptability among control and citric acid added PLB jam. Sensory score of citric acid added(16ml) PLB jam was the highest in taste and overall acceptability.