This study investigated quality characteristics and functional components of yuzu (Citrus junos Sieb.) pulp produced during yuzu juice processing by manufacturing it according to mixing ratio of yuzu pulp. Results of pH measurement showed that the higher the mixing ratio of yuzu pulp, the lower the pH. The acidity showed a concentration-dependent increase as the mixing ratio of yuzu pulp increased. Total flavonoids, total phenols, and functional flavonoids (narirutin, naringin, hesperidin, neohesperidin) significantly increased with increasing yuzu pulp content (all p<0.05). Growth rate of Bifidobacterium infantis was approximately 5~39% higher in seasoned foods containing yuzu pulp than in commercial foods. Antibacterial effects of seasoned foods against Salmonella typhimurium and Streptococcus mutans were stronger when yuzu pulp content increased. In conclusion, seasoned foods added with yuzu pulp could be utilized in various ways as functional seasoned foods with excellent antioxidant and antibacterial activities.

Abstract
서 론
재료 및 방법
    1. 실험재료 및 시약
    2. 조미식품 제조
    3. 품질특성
    4. 총 페놀 및 플라보노이드 측정
    5. 주요 플라보노이드 화합물 측정
    6. 항산화 활성 측정
    7. 프리바오틱스 활성 및 항균 활성
    8. 전자 혀 분석
    9. 통계처리
결과 및 고찰
    1. 조미식품의 품질 특성
    2. 총 플라보노이드 및 총 페놀 함량 측정
    3. 주요 플라보노이드 화합물 측정
    4. 항산화능 측정
    5. 프리바오틱스 활성 및 항균활성
    6. 전자 혀 분석
요약 및 결론
감사의 글
References

• 이보배(전라남도농업기술원 과수연구소 농업연구사) | Bo-Bae Lee (Researcher, Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services, Haenam, Jeonnam 59021, Korea)
• 손장환(전라남도농업기술원 과수연구소 농업연구관) | Jang-Hwan Son (Senior Researcher, Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services, Haenam, Jeonnam 59021, Korea)
• 남승희(전남대학교 농업생명과학대학 연구교수) | Seung-Hee Nam (Research Professor, Dept. of Agricultural Science and Technology, Chonnam National University, Gwangju 61186, Korea) Corresponding author