Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Clarification of Persimmon Vinegar Using Chitosan

Chitosan을 이용한 감식초의 청징화

  • 노홍균 (대구가톨릭대학교 식품공학과) ;
  • 이명희 (경북과학대학 첨단발효식품과)
  • Published : 2001.04.01
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Abstract

The effects of chitosans with two different molecular weights (150 and 37 kDa) on the clarification of persimmon vinegar were investigated. The coagulated solids increased with increasing chitosan concentrations. Chitosan treatment had no effect on pH and acidity. Turbidity, browning, contents of tannin and soluble solids decreased with increasing chitosan concentrations. An increase in chitosan concentration resulted in an increase in color L* value and a decrease in a* and b* values. Reduction in turbidity and tannin contents somewhat differed depending on the molecular weights of chitosan. In sensory evaluation, chitosan treatment did not affect color and flavor over all concentrations tested. However, astringent taste was noticeably strong by treatment with 500mg/L chitosan, resulting in low overall acceptability. Therefore, the most effective clarification of persimmon vinegar was achieved by treatment with 400mg/L chitosan, irrespective of molecular weight.

Keywords

References

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