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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
- 2020.7
- 수록면
- 468 - 475 (8page)
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초록· 키워드
오류제보하기
Aronia (Aronia melanocarpa) berries are rich in polyphenols. However, they are extremely astringent, which reduces their commercial viability. This study suggests a treatment method to produce more commercial aronia products. In this method, the berries were pretreated with osmotic dehydration and then dried with hot air or lyophilized to reduce their astringency. Sucrose, glucose, and xylitol were used as the pretreatment solutions. The products were prepared and grouped as follows: raw aronia (CON), freeze-dried (FD), osmo-dehydrated using sucrose solution and freeze-dried (FDS), osmo-dehydrated using glucose solution and freeze-dried (FDG), osmo-dehydrated using xylitol solution and freeze-dried (FDX), hot-air-dried (HD), osmo-dehydrated using sucrose solution and hot-air-dried (HDS), osmo-dehydrated using glucose solution and hot-air-dried (HDG), and osmo-dehydrated using xylitol solution and hot-air-dried (HDX). Water loss was highest in aronia berries that were osmo-dehydrated using sucrose solution (16.36%), followed by berries that were dehydrated using glucose solution (14.26%), and those that were osmo-dehydrated using xylitol solution (12.83%). Moisture contents and total soluble solid contents of the FD products were 3.83-7.45% and 6,908.47 °Brix, respectively. FDS and FDX showed relatively high phenolic compound contents and antioxidant activities. FDG and FDS showed better texture and redness. FDS received the highest score for sweetness (5.07) and overall preference (5.13). Hence, FDS proved to be the most appropriate pretreatment, because it allows a better control of the moisture content and maintenance of their appearance and texture, with a relatively low reduction of their phenolic contents. Hence, it affords better preservation efficiency to aronia products.
목차
Abstract
Introduction
Materials and methods
Results and discussion
References
참고문헌 (21)
참고문헌 신청
Ahmed I / 2016 / Developments in osmotic dehydration technique for the preservation of fruits and vegetables / Innovative Food Sci Emerging Technol 34:29~43
Bar A / 1985 / Alternative Sweeteners / Marcel Dekker, Inc :153~160
Benvenuti S / 2004 / Polyphenols, anthocyanins ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia / J Food Sci 69:164~169
Benzie IFF / 1996 / The ferric reducing ability of plasma(FRAP)as a measure of"antioxidant power" : The FRAP assay / Anal Biochem 239:70~76
Broadhurst RB / 1978 / Analysis of condensed tannins using acidified vanillin / J Sci Fd Agric 29:788~794
Bar A / 1985 / Alternative Sweeteners / Marcel Dekker, Inc :153~160
Benvenuti S / 2004 / Polyphenols, anthocyanins ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia / J Food Sci 69:164~169
Benzie IFF / 1996 / The ferric reducing ability of plasma(FRAP)as a measure of"antioxidant power" : The FRAP assay / Anal Biochem 239:70~76
Broadhurst RB / 1978 / Analysis of condensed tannins using acidified vanillin / J Sci Fd Agric 29:788~794
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