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Effect of heat treatment on quality characteristics and antioxidant activity of Korean traditional actinidia (Actinidia arguta) cultivars puree

열처리 조건이 토종 다래 (Actinidia arguta) 퓨레의 품질 특성 및 항산화활성에 미치는 영향

  • Kim, Ahna (Division of Applied Life Science, Gyeongsang National University) ;
  • Kang, Sung-Won (S&T FOODS Co., Ltd.) ;
  • Heo, Ho-Jin (Division of Applied Life Science, Gyeongsang National University) ;
  • Chun, Ji-Yeon (Department of Food Technology, Sunchon National University) ;
  • Choi, Sung-Gil (Department of Food Science and Technology (Institute of Agriculture and Life Sciences) Gyeongsang National University)
  • 김아나 (경상대학교 응용생명과학부 응용생명과학전공) ;
  • 강성원 ((주)에스엔티푸드) ;
  • 허호진 (경상대학교 응용생명과학부 응용생명과학전공) ;
  • 천지연 (순천대학교 식품공학과) ;
  • 최성길 (경상대학교 식품공학과(농업생명과학연구원))
  • Received : 2015.03.16
  • Accepted : 2015.06.12
  • Published : 2015.06.30

Abstract

This study investigated the effect of heat treatment conditions on the quality and antioxidant activities of Korean traditional actinidia (Actinidia arguta) cultivars puree. Heat treatment on actinidia puree was conducted at $70{\sim}90^{\circ}C$ for 1 min to 5 mins, while a control sample of the actinidia puree was prepared without heat treatment. In all the samples, except for the sample treated at $90^{\circ}C$ for 5 mins, pH and Brix degree was not dramatically changed. Pulp content decreased with increasing temperature and time. L and the a value of color increased with increasing temperature and time. However, the b value showed a reverse tendency with L and the a value. Viscosity and gumminess increased as heat temperature and time increased, though cohesiveness was not significantly changed depending on temperature and time. Coliform and yeast were not detected on all samples and the number of aerobic bacteria and mold decreased as temperature and time increased. Vitamin C and total phenolic content of the puree was not changed for 1, 3, and 5 mins at $70^{\circ}C$ and for 1 and 3 mins at $80^{\circ}C$, but significantly decreased with increasing time at $90^{\circ}C$. Furthermore, the antioxidant activities of the puree, such as DPPH radical scavenging activity, ABTS radical scavenging activity, and FRAP (ferric reducing antioxidant power) showed a similar tendency with total phenolic content.

Acknowledgement

Grant : 다래를 활용한 건강지향식품 소재 및 가공품 개발

Supported by : 산림청

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