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프락토올리고당 첨가 블루베리청의 이화학적 품질 특성에 관한 연구 KCI 등재 SCOPUS

Physicochemical properties of blueberry syrup prepared with fructooligosaccharide

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한국식품저장유통학회 (The Korean Society of Food Preservation)
초록

The purpose of this study was to prepare blueberry syrup (cheung) using fructooligosaccharide instead of the traditionally used sucrose. The sugar content, pH, and colorimetric values were measured to evaluate the quality of the prepared syrup, and the antioxidant activity and phenolic compound content were determined to assess the physiological activity of the syrup. The L* value (lightness), pH, and color were high in syrups containing a high proportion of fructooligosaccharide. The a* value (redness) was high in syrups subjected to heat treatment, and the b* value (yellowness) tended to be the opposite of the L* value. Moreover, syrups containing heat-treated fructooligosaccharide showed higher polyphenol, flavonoid, and anthocyanin contents than the unheated syrups did. The antioxidant activity of the blueberry cheung depended on the content of phenolic compounds. The highest value was obtained in the cheung prepared using a heat-treated 1:1 mixture of blended raw blueberry and fructooligosaccharide (S2). These findings suggest that our familiarity with the taste of the sweetener used influences our taste preference. It is therefore necessary to study other newly developed sweeteners apart from fructooligosaccharide to find a suitable alternative to sucrose.

저자
  • 이태규(강릉원주대학교 식물생명과학과) | Tae Gyu Yi (Department of Plant Science, Gangneung-Wonju National University, Gangneung 25457, Korea)
  • 박예리(강릉원주대학교 식물생명과학과) | Yeri Park (Department of Plant Science, Gangneung-Wonju National University, Gangneung 25457, Korea)
  • 김효진(강릉원주대학교 식품가공유통학과) | Hyo Jin Kim (Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung 25457, Korea)
  • 홍세진(강릉원주대학교 식물생명과학과) | Sae Jin Hong (Department of Plant Science, Gangneung-Wonju National University, Gangneung 25457, Korea)
  • 강윤한(강릉원주대학교 식품가공유통학과) | Yoon-Han Kang (Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung 25457, Korea)
  • 박남일(강릉원주대학교 식물생명과학과) | Nam Il Park (Department of Plant Science, Gangneung-Wonju National University, Gangneung 25457, Korea) Corresponding author