多層混合デザートゼリーの食味特性について

The study of Physical and taste properties of multiple layers dessert jelly Physical and taste properties of dessert jelly with multiple layers and various materials was investigated. Each type of jelly was prepared by 0.8% agar jelly, 2.5% gelatin jelly, multiple layers of 0.8% agar and 2.5% gelatin respectively. The following results were obtained: 1. Hardness of the jellies (measured by use of Rheoner) was in the following order : gelatine < multiple layers < agar. 2. The multiple layers jelly ruptured the least. 3. The profile of sensory characteristics of each type jelly was obtained by the scoring method. The multiple layers jelly showed melting properties in mouth and was not adhesive