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논문 기본 정보

자료유형
학술저널
저자정보
Ji-Won Yang (한국식품연구원) Dae-Seok Han (한국식품연구원) Chang-Ho Lee (한국식품연구원) Sung-Jin Park (한림성심대학교) Young-Eon Kim (한국식품연구원)
저널정보
동아시아식생활학회 동아시아식생활학회지 東아시아 食生活學會誌 第24卷 第1號
발행연도
2014.2
수록면
80 - 91 (12page)
DOI
10.17495/easdl.2014.02.24.1.80

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초록· 키워드

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The aim of this study was to establish the superiority of ohmic heating over conventional heating for the sterilization of mulberry juice. Heat treatment of fresh juice significantly reduced the concentration of soluble solids, lowered the pH, and lowered the reducing sugar content (p<0.01). Color measurements showed decreases in the L and a values and increases in the b, H and C values after heat treatment, although the total color differences were smaller after ohmic heating than after conventional heating of fresh juice. The antioxidant capacities, such as reducing power, FRAP, and DPPH, decreased in the order of fresh juice, ohmically heated juice and conventionally heated juice. Furthermore, the anthocyanin, flovonoid, and total antioxidant capacities of the juices significantly decreased in the same order. Sensory evaluations showed no difference between fresh and ohmically heated mulberry fruit juice excluding off-flavor, whereas conventionally heated juice received significantly lower evaluations. The microbial counts were zero in the juice after either heat treatment. Thus, ohmic heat treatment can be effectively used to sterilize fresh mulberry juice to obtain good shelf life with minimal physicochemical, color, antioxidant and sensory deterioration.

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Abstracts
Introduction
Materials and Methods
Results and Discussion
Summary
References

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UCI(KEPA) : I410-ECN-0101-2015-590-001269803