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학술저널
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동아시아식생활학회 동아시아식생활학회지 東아시아 食生活學會誌 第18卷 第3號
발행연도
2008.6
수록면
368 - 375 (8page)

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This study examined the physico-chemical properties of omija extracts that were manufactured using various water temperatures(0℃, 23℃, 70℃) and immersion times(12 hrs, 18 hrs, 24 hrs). The results were as follows: The pH levels of the extracts ranged from 2.86 to 2.95: however, there were no significant differences between the samples according to the various water temperatures and immersion times. The total organic acid contents of the samples ranged from 1.87 to 2.57%, and included citric acid, malic acid, and succinic acid at levels of 1.11∼1.54%, 0.49∼0.66%, and 0.25∼0.38%, respectively. As the immersion time and water temp. is erature increased the level of total organic acid significantly increased(p<0.01). The sugar contents of samples ranged from 3.01 to 3.90% brix, and did not show significant differences according to the immersion times at the different water temperatures(0, 23, 70℃). The Omija extract that was immersed in water for 24 hrs. at 70℃ had a significantly higher(p<0.05) sugar content than the other samples. The total free sugar contents of samples ranged from 0.714 to 0.833%, and included glucose, fructose, and sucrose at levels of 0.37∼0.42%, 0.34∼0.41%, and 0.003∼0.004%, respectively. The Omija extract that was immersed in water for 18 hrs. at 70℃ water had a significantly higher(p<0.05) total free sugar content than the other samples. The lightness, redness, and yellowness values of the samples were in ranges of 49.09∼58.25, 62.37∼67.34, and 19.76∼24.57, respectively; therefore, red was the predominant color of the extracts. Overall, as the immersion time and water temperatures increased is, lightness significantly decreased and redness significantly increased(p<0.001).

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