EFFECTS OF VARIOUS INGREDIENTS ON THE TEXTURE OF MILK JELLY

Effects of various ingredients on the texture of milk jellies prepared from gellan gum, milk powder, sweetener were examined using a sensory test and physical measuring apparatus. The data were analyzed by use of the modification of Scheffe's mixture experiment method in rectangu lar experimental area in the Scheffe's triangle. ''Hardness'' and ''sm oothness'' of milk jellies estimated by a subjective method were influ enced by the content of gellan gum. The evaluations of ''milk flavor'' and ''sweetness'' estimated by a subjective method were varied with t he content of sweetener and evaluated as higher for softer milk jellie s. The correlation coefficients between ''hardness'' estimated by a su bjective method and ''smoothness'', ''milk flavor'', and ''sweetness'' estimated by a subjective method were negative.