Yuzu (Citrus junos) undergoes traditional processing to create preserved yuzu with a sugar content of 50%. This study aimed to produce low-sugar yuzu syrup using artificial or natural sweeteners instead of sugar. Among artificial sweeteners, maltitol showed minimal browning and lack of deposition at high temperatures. The addition of xanthan gum (0.2%) and carboxymethyl cellulose (0.2%) resolved the issue of layer separation and viscosity decrease of yuzu syrup. Alternatively, grain syrup, a natural sweetener, improved viscosity and homogeneity without the additives. Yuzu syrups were developed using yuzu juice and preserved yuzu, with maltitol (20~40%) or grain syrup (50~70%) as the sweetener. Yuzu syrups containing 35% maltitol (M35) or 55% grain syrup (G55) had less than 5% and 10% free sugar, respectively. These syrups exhibited taste patterns similar to commercial yuzu syrup in analysis using an electronic tongue. Furthermore, M35 and G55 contained yuzu flavonoids at concentrations of 19.82 mg/g and 24.09 mg/g, respectively. Antioxidant activity (DPPH, ABTS radical scavenging) of M35 and G55 was equivalent to 10.55, 17.59 mg/100 g of Vitamin C and 97.39, 33.92 mg/100 g of Vitamin C, respectively. Consequently, M35 and G55 offer promising alternatives to preserved yuzu, providing low-sugar yuzu syrups enriched with functional ingredients.

서 론
재료 및 방법
    1. 재료 및 시약
    2. 설탕 대체 감미료 선발
    3. 시럽 품질 향상 위한 식품 첨가제 선발 및 특성 조사
    4. 유자 시럽 제조
    5. 당도, pH, 산도 및 색도
    6. 유리당 및 말토올리고당 분석
    7. 전자 혀 분석
    8. 총 폴리페놀, 총 플라보노이드 및 기능성 플라보노이드 성분 함량
    9. DPPH 및 ABTS 라디칼 소거 활성
    10. 통계분석
결과 및 고찰
    1. 설탕 대체 감미료 선정 및 품질 특성 조사
    2. 물성 증진을 위한 식품 첨가제의 점도 및 균일도 조사
    3. 유자 시럽의 품질 특성
    4. 유자 시럽의 유리당 함량 측정
    5. 말토올리고당 분석(TLC)
    6. 전자 혀 분석
    7. 총 폴리페놀, 총 플라보노이드 및 기능성 플라보노이드 함량 측정
    8. 항산화능 측정
요약 및 결론
References

• 박윤하(전남대학교 융합식품바이오공학과 석사과정생) | Yunha Bak (Master’s Student, Dept. of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Korea)
• 이보배(전남농업기술원 과수연구소 농업연구사) | Bo-Bae Lee (Researcher, Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services, Haenam 59021, Korea)
• 임애은(전남대학교 융합식품바이오공학과 석사연구원) | Ae Eun Im (Master’s Degree Researcher, Dept. of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Korea)
• 조정용(전남대학교 융합식품바이오공학과 교수) | Jeong-Yong Cho (Professor, Dept. of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Korea)
• 남승희(전남대학교 융합식품바이오공학과 연구교수, 전남대학교 농업과학기술연구소 책임연구원) | Seung-Hee Nam (Research Professor, Dept. of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Korea, Senior Researcher, Institute of Agricultural Life Science Technology, Chonnam National University, Gwangju 61186, Korea) Corresponding author