레몬과 청귤의 첨가가 리코타의 응고성에 미치는 영향

Effect on Coagulation Improvement of Ricotta with Various Levels of Lemon and Green Tangerine

Quality characteristics of ricotta manufactured with various levels of lemon and green tangerine (3%, 5%, and 7%, respectively) were examined. The pH was significantly lowered as the content of lemon and green mandarin increased (p<0.05). The lightness value of ricotta added with lemon did not differ according to the amount added, and the lightness value of ricotta added with green mandarine showed a significantly higher difference as the amount increased (p<0.05). In redness, G5 showed a significant difference compared to other treatments, yellowness, the increase of lemon and green mandarine increased. The moisture content increased with the addition of lemon and green mandarine, and the protein content of G5 was significantly lower than that of other treatments. The production yield tended to increase as the amount added increased were increased, and the viscosity increased as lemon and green mandarin oranges increased. In overall acceptability, G7 showed higher values than other treatments, and color properties showed similar values between L7 and G7. In the flavor, the treatments with green mandarine showed higher values than those with lemons. Therefore, it is judged that 5% of lemon and 7% of green tangerine produce similar results, and it is considered that it is suitable to add 5% of lemon and 7% of tangerine when preparing ricotta.