Quality Properties of Peach Pudding Added with Korean Peach (Prunus persica L. Batsch) Juice and Gelatin

摘要: In this study, we investigated the quality properties and sensory evaluation of pudding added with peach (Prunus persica L. Batsch) juice gelatin. The water content pH decreased increased content, whereas sugar increased. Further, gelatin was constantly maintained slightly Regarding color pudding, L b values value content. texture hardness springiness adhesiveness, chewiness, cohesiveness all All higher color, flavor, taste, texture, overall preference, 60% (w/w) 1.5% showed highest values. These results demonstrate possibility using high value-added products for processing in food industry, as addition enhanced pudding.