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가공조건에 의한 야생복숭아 당침출액의 품질특성의 변화

Changes on the Quality Characteristics of Prunus davidiana Sugar Extracts by Processing Conditions

산업식품공학 2020년 24권 3호 p.214 ~ 220
박가영, 장현욱, 김경미, 황영, 김하윤, 조용식,
소속 상세정보
박가영 ( Park Ga-Yeong ) - Rural Development Administration National Institute of Agricultural Sciences Department of Agrofood Resources
장현욱 ( Jang Hyun-Wook ) - Rural Development Administration National Institute of Agricultural Sciences Department of Agrofood Resources
김경미 ( Kim Kyung-Mi ) - Rural Development Administration National Institute of Agricultural Sciences Department of Agrofood Resources
황영 ( Hwang Young ) - Rural Development Administration National Institute of Agricultural Sciences Department of Agrofood Resources
김하윤 ( Kim Ha-Yun ) - Rural Development Administration National Institute of Agricultural Sciences Department of Agrofood Resources
조용식 ( Cho Yong-Sik ) - Rural Development Administration National Institute of Agricultural Sciences Department of Agrofood Resources

Abstract


This study was conducted to investigate changes on the quality characteristics of Prunus davidiana sugar extracts (PSEs) by processing conditions. The PSEs were prepared by extraction with commercial sucrose at 4°C or 25°C for 9 months with or without a pressure plate. The quality characteristics of PSEs were analyzed for Bxo, pH, total acidity, Hunter color value, alcohol content, polyphenol content, DPPH radical scaveging activity, and free sugar content. Bxo increased significantly while pH decreased with increased storage period (p<0.05). The PSEs stored at 4oC scored lower than those stored at 25oC for total acidity, alcohol content, and polyphenol contents. The PSEs with pressure plate possessed lower alcohol content and higher polyphenol content and DPPH free radical scavenging activity than those without pressure plate. The sucrose content in PSEs decreased with increased storage period, while glucose and fructose contents increased. These results indicate that by increasing storage period, sucrose in PSEs is decomposed into glucose and fructose, and the quality characteristics of PSEs such as total acidity, alcohol, and polyphenol content depend on processing conditions.

키워드

Prunus davidiana; sugar extracts; quality characteristics; pressure plate; storage temperature

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