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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.8 No.3
- 발행연도
- 2003.9
- 수록면
- 225 - 229 (5page)
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초록· 키워드
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Clarified apple, carrot and orange juices were prepared using ultrafiltration and their single and blend juices were further concentrated using ultrafiltration, freeze-drying, and rotary evaporation. Effect of concentration methods on the quality of concentrated single juices and juice blends was investigated. Turbidity values of samples concentrated by evaporation were significantly higher than those prepared by ultrafiltration and vacuum freezing regardless of juice source (i.e., apple, orange or carrot) or blending (p＜0.05). The highest soluble solids contents were obtained for the samples concentrated by evaporation process. Concentrated apple juice contained significantly higher amount of vitamin C and soluble solids than concentrated orange and carrot juices regardless of concentration methods (p＜0.05). For blended samples, no direct relationships between blend ratio and total amount of vitamin C were found; however, samples contained more apple juice showed the highest value of soluble solids regardless of concentration methods.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
CONCLUSIONS
ACKNOWLEDGEMENTS
REFERENCES
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UCI(KEPA) : I410-ECN-0101-2009-511-018079142