지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.2
- 수록면
- 52 - 61 (10page)
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초록· 키워드
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This study was conducted not only to investigate the effects of rate of addition of dried jujube to Yakju but also to examine the quality changes in jujube Yakju during its storage. The results showed no significant differences in pH, total acidity, soluble solids, and anthocyanin and alcohol contents of the Yakju right after its fermentation. With the increase in the amount of jujube that was added, the lightness of the jujube Yakju changed from 93 to 94, its redness decreased, and its yellowness significantly increased. The jujube Yakju that was fermented with 1.5-percent dried jujube had high sensory evaluation scores for color, flavor, taste and overall acceptability. It had no significant changes in pH and total acidity during its storage after its heat treatment. Its soluble solids contents tended to decrease with its heat treatment and to increase in its storage period. With respect to its color changes during its storage, the higher the ratio of the jujube that was added, the longer the storage period was, the lightness and redness decreased and the yellowness increased. The polyphenol contents depended on the rate of addition of the dried jujube, but were not affected by the heat treatment and storage period. The organic acids in jujube yakju were citric acid, succinic acid, lactic acid, malic acod amd aceyoc acod.
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UCI(KEPA) : I410-ECN-0101-2018-059-003066759