This study aimed to develop and evaluate goji berry (Lycium barbarum) beverages with enhanced sensory quality through the addition of fruit extracts. Five formulations were prepared using hot water extracts of dried goji berries, blended with varying proportions of concentrated apple and aronia extracts. Each beverage was adjusted to 7 of °Brix and standardized with citric acid and stevia to ensure consistent sweetness and acidity. Sensory evaluation was conducted by 20 panelists using a 9-point hedonic scale to assess sweetness, sourness, bitterness, color, aroma, and overall acceptability. Significant differences among samples were confirmed through one-way ANOVA and Tukey’s HSD post-hoc test. Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) were performed to explore patterns in the sensory data. The beverage formulation containing 70% goji berry extract, 15% apple extract, and 14.93% aronia extract, along with sodium citric acid and stevia, demonstrated the highest overall acceptability among all samples. This was followed by the formulation composed of 70% goji berry extract, 15% apple extract, and 15% aronia extract. Principal component analysis (PCA) identified sweetness, aroma, and overall acceptability as the primary sensory attributes influencing consumer preference, with the first two principal components accounting for 95.61% of the total variance. Hierarchical cluster analysis (HCA) further confirmed these findings by grouping the two formulations together based on their sensory profiles. In conclusion, blending goji berry extract with complementary fruit extracts such as apple and aronia significantly improves the sensory quality and consumer acceptability of functional beverages. These findings suggest that optimized fruit blending may be a promising strategy for enhancing the palatability and marketability of goji-based health beverages.

The objectives of this study were to investigate the quality characteristics of Jeungpyun added with goji berry powder (0, 2, 4, 6%) and to develop functional Jeungpyun as snack for the elderly. The volume of batter without goji berry powder increased 2.9 times after 4 hrs of fermentation, whereas those with 2, 4, and 6% goji berry powder increased 1.8~1.9 times. The pH and brix of the batter increased by increasing the concentration of goji berry powder. The expansion volume of Jeungpyun decreased by increasing the concentration of goji berry powder. The pH of Jeungpyun was higher than that of Jeungpyun batter in all groups. However, the brix of Jeungpyun was lower than that of Jeungpyun batter in all groups. The L value of Jeungpyun decreased, whereas a and b values increased by increasing the concentration of goji berry powder. The consumer acceptability score was higher in the elderly than in university students. Jeungpyun with 4% goji berry powder had best ratings in taste and overall preference. The DPPH free radical scavenging antioxidant activity of Jeungpyun significantly increased with increasing concentration of goji berry powder. Therefore, goji berry Jeungpyun is available as a snack for the elderly and can be added to goji berry powder up to 4%.

구기자 잎을 이용한 특허제품 개발 및 기능성 식품소재에 관한 연구는 다수 진행되고 있으나 구기자 잎을 규격화 표준화하여 대량으로 공급할 수 있는 생산체계는 확립되어 있지 않다. 이에 구기자 육성품종 중에서 잎 생산에 알맞은 품종을 선발하고 가공용 잎을 대량으로 생산할 수 있는 예취시기를 확립코자 하였다. 구기자 11품종 중 잎 생산에 적합한 품종은 ‘명안’이었고, 다른 품종에 비하여 잎이 크고 분얼과 재생력이 왕성하였을 뿐만 아니라 잎 건물수량도 높았다. ‘명안’ 품종에서 구기자 잎 생산에 적합한 예취시기는 초장이 약 60 ~ 70 cm 자랐을 시기였고, 잎 수량은 5월 16일 수확 시 평균 106 ㎏/10a, 6월 20일 수확 시 평균 287 ㎏/10a로서 수확시기가 늦어질수록 직선적으로 증가되었다. 구기자의 지표성분인 베타인 함량을 1.43 ~ 2.63% 범위였고, 품종과 예취시기에 따라 함량이 다른데 생육이 진전 될수록 증가되는 경향이었다. 구기자나무 잎의 주요 생리기능성을 조사한 결과 항고혈압성을 나타내는 ACE 저해활성이 평균 84.4 ~ 90.8%로 높은 편이었고, 나머지 생리기능성은 20% 이하로 낮거나 검출되지 않았다.