Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Quality characteristics of semi-dried persimmons soaked in different concentration of sugar solution

당액침지에 따른 반건시 가공품의 품질특성

  • Kwon, Gi-Man (Department. of Food Science and Technology, Catholic University of Daegu) ;
  • Kim, Jae-Won (Orye Life Science Co., Ltd.) ;
  • Youn, Kwang-Sup (Department. of Food Science and Technology, Catholic University of Daegu)
  • 권기만 (대구가톨릭대학교 식품공학과) ;
  • 김재원 (오례생명과학(주)) ;
  • 윤광섭 (대구가톨릭대학교 식품공학과)
  • Received : 2015.02.13
  • Accepted : 2015.04.13
  • Published : 2015.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the quality and characteristics of semi-dried persimmons soaked in different concentrations of sugar solution and stored at $7^{\circ}C$ for 20 days. The L value and chroma value were significantly higher in S5 and S10 compared to the other concentrations of sugar solution. The ${\Delta}E$ and browning degree were increased according to the increase in concentration of sugar solution. Total sugar, reducing sugar, and sugar free contents were higher in the control (semi-dried persimmon) than those in S0, but they increased according to the increase in concentration of sugar solution. Polyphenol oxidase and peroxidase activities were decreased according to the increase in sugar solution concentration, which were highest in S0 among other semi-dried persimmons soaked in sugar solutions. Total ascorbic acid content was highest in S10 (12.29 mg/g), followed by S0 (2.54 mg/g), S5 (7.76 mg/g), S15 (6.05 mg/g), and S20 (5.05 mg/g). Total polyphenols, flavonoids and proanthocyanidins contents were the highest in S10 compared to other semi-dried persimmons soaked in sugar solutions. Furthermore, the same tendency was observed with DPPH radical scavenging ability. These results showed that 10% sugar solution could be applied to semi-dried persimmons in order to achieve high quality, nutritional value, and browning inhibition.

반건시의 활용성 증대를 위하여 당액침지형 반건시를 제조하였으며 당 조성에 따른 반건시의 이화학적 특성 및 갈변 저해 효과를 검토하였다. 명도와 채도는 S5(sugar 5%), S10(sugar 10%)에서 높았고 그 이상의 농도에서는 감소하는 경향을 나타내었다. 총당, 환원당 및 유리당 함량은 당의 농도가 증대될수록 증가하였으며, S5는 대조구에 비해 감소하는 경향을 나타내었으나 S10은 유사한 함량을 보였으며 S15 및 S20의 경우 과실에 함유하는 당의 농도가 증가하는 것으로 나타났다. 당액침지형 반건시와 갈변효소간의 관계를 알아보기 위해 폴리페놀 산화효소와 과산화효소를 측정하였으며, 당액 농도가 증대됨에 따라 활성이 저해하는 경향을 나타냈고 S10 이후부터는 유사한 활성을 보였다. 폴리페놀, 플라보노이드, 프로안토시아니딘 및 비타민 C 함량은 다른 처리구와 비교하면 S10이 가장 높은 함량을 보여 식품과 당액 사이에 삼투압 때문에 당액으로 용출되는 함량이 감소하는 것으로 나타났다. DPPH 라디칼 소거활성은 S10에서 65.34%로 가장 높은 활성을 나타내었다. 이상의 결과 당액침지 시 삼투작용으로 적정 농도의 확립이 요구되며 갈변억제 및 영양적인 가치 등의 품질특성을 고려하였을 때 10% 설탕을 첨가한 당액 침지법이 반건시 가공품을 제조하는 데 있어 효과적인 방안이 될 것으로 생각된다.

Keywords

References

  1. Kang BH, Jo MY, Hur SS, Shin KS, Lee DS, Lee SH, Lee JM (2012) Isolation and identification of contaminated organisms on dried persimmon. Korean J Food Preserv, 19, 939-945 https://doi.org/10.11002/kjfp.2012.19.6.939
  2. Kim YJ, Lee SJ, Kim MY, Kim GR, Chung HS, Park HJ, Kim MO, Kwon JH (2009) Physicochemical and organoleptic qualities of sliced-dried persimmons as affected by drying methods. Korean J Food Sci Technol, 41, 64-68
  3. Seo JH, Jeong YJ, Kim KS (2000) Physiological characteristics of tannins isolated from astringent persimmon fruits. Korean J Food Sci Technol, 32, 212-217
  4. Jung KM, Song IK, Cho DH, Chou YD (2004) Quality properties of semi-dried persimmons with various drying methods and ripeness degree. Korean J Food Preserv, 11, 189-194
  5. Park HW, Kim SH, Lee SA, Park JD (2012) Quality change of chill-stored dried persimmons affected by cinnamon extract pre-treatment and packaging condition. Korean J Packaging Sci Technol, 18, 9-14
  6. Lazarides HN, Katsanidis E, Nickolaidis A (1995) Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake. J Food Eng, 25, 151-166 https://doi.org/10.1016/0260-8774(94)00006-U
  7. Sablani SS, Rahman MS, Al-Sadeiri DS (2002) Equilibrium distribution data for osmotic drying of apple cubes in sugar-water solution. J Food Eng, 52, 193-199 https://doi.org/10.1016/S0260-8774(01)00103-0
  8. Song NE, Song YR, Kim JH, Kim YE, Han AR, Jeong DY, Baik SH (2011) Development of sugar-soaked black soybean snack and its quality change on functional components. J Korean Soc Food Sci Nutr, 40, 853-859 https://doi.org/10.3746/jkfn.2011.40.6.853
  9. Paek JK, Kim JH, Yoon SJ (2006) Quality characteristics of Ginseng Jung Kwa after different soaking times in sugar syrup. Korean J Food Cookery Sci, 22, 792-798
  10. Kim JY, Yi YH (2010) pH, acidity, color, amino acids, reducing sugars, total sugars, and alcohol in puffed millet powder containing millet Takju during fermentation. Korean J Food Sci Technol, 42, 727-732
  11. Miller GL (1959) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem, 31, 426-428 https://doi.org/10.1021/ac60147a030
  12. Wilson AM, Work TM, Bushway AA, Bushway RJ (1981) HPLC determination of fructose, glucose and sucrose in potatoes. J Food Sci, 46, 300-306 https://doi.org/10.1111/j.1365-2621.1981.tb14589.x
  13. Kim DH, Kim SM, Kim HB, Moon KD (2012) Effects of optimized co-treatment conditions with ultrasound and low-temperature blanching using the response surface methodology on the browning and quality of fresh-cut lettuce. Korean J Food Preserv, 19, 470-476 https://doi.org/10.11002/kjfp.2012.19.4.470
  14. Dewanto V, Wu X, Adom KK, Liu RH (2002) Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem, 50, 3010-3014 https://doi.org/10.1021/jf0115589
  15. Saleh ES, Hameed A (2008) Total phenolic contents and free radical scavenging activity of certain Egyptian Ficus species leaf samples. Food Chem, 114, 1271-1277
  16. Baoshan S, Jorge MR, Isabel S (1998) Critical factors of vanillin assay for catechins and proanthocyanidins. J Agric Food Chem, 46, 4267-4274 https://doi.org/10.1021/jf980366j
  17. Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature, 26, 1199-1200
  18. Jin TY, Wang MH (2013) Quality characteristics of Codonopsis lanceolata tea manufactured with sugar. J Korean Soc Food Sci Nutr, 42, 753-758 https://doi.org/10.3746/jkfn.2013.42.5.753
  19. Kim JW, Youn KS (2013) Effect of ripeness degree on the physicochemical properties and antioxidative activity of banana. Korean J Food Preserv, 20, 475-481 https://doi.org/10.11002/kjfp.2013.20.4.475
  20. Youn KS, Lee JH, Choi YH (1996) Changes of free sugar and organic acid in the osmotic dehydration process of apples. Korean J Food Sci Technol, 28, 1095-1103
  21. Kim GC, Lee SY, Kim KM, Kim Y, Kim JS, Kim HR (2011) Quality characteristics of hot-air and freeze dried apples slices after osmotic dehydration. J Korean Soc Food Sci Nutr, 40, 848-852 https://doi.org/10.3746/jkfn.2011.40.6.848
  22. Moon SM, Kim HJ, Ham KS (2003) Purification and characterization of polyphenol oxidase from lotus root (Nelumbo nucifera G.). Korean J Food Sci Technol, 35, 791-796
  23. Martinez MV, Whitaker JR (1995) The biochemistry and control of enzymatic browning. Trend Food Sci Technol, 6, 195-200 https://doi.org/10.1016/S0924-2244(00)89054-8
  24. Cho JS, Kim DH, Park JH, Moon KD (2013) Analysis of browning degree on fresh-cut lotus root (Nelumbo nucifera G.) using image analysis. Korean J Food Preserv, 20, 760-765 https://doi.org/10.11002/kjfp.2013.20.6.760
  25. Zhou ZH, Zhang YJ, Xiao R, Xu M, Yang CR (2005) Puerins A and B, two new 8-C substituted flavan-3-ols from Pu-er tea. J Agric Food Chem, 53, 8614 https://doi.org/10.1021/jf051390h
  26. Kim HS, Hong MJ, Kang IY, Jung JY, Kim HK, Shin YS, Jun HJ, Suh JK, Kang YH (2009) Radical scavenging activities and antioxidant constituents of Oriental melon extract. J Bio-Environ Control, 18, 442-447

Cited by

  1. 당 침지액 농도에 따른 건조 둥근 마의 품질 특성 및 항산화 효과 vol.30, pp.6, 2015, https://doi.org/10.9799/ksfan.2017.30.6.1176
  2. Quality Characteristics of Prepared Rehmannia Root with Four Domestic Cultivars vol.51, pp.4, 2019, https://doi.org/10.9787/kjbs.2019.51.4.386