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Quality Characteristics of Jocheong, a Rice Syrup, with Aronia Juice
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아로니아즙을 첨가한 조청의 품질특성

논문 기본 정보

Type
Academic journal
Author
Hyun-Ju Eom (충청북도농업기술원) Hui Rim Park (충청북도농업기술원) Eunsol Cho (충청북도농업기술원) Nu Ri Kwon (충청북도농업기술원) Hyang-Sik Yoon (충청북도농업기술원) In Jae Kim (충청북도농업기술원) Youngho Kim (충청북도농업기술원)
Journal
The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.49 No.10 KCI Accredited Journals SCOPUS
Published
2020.10
Pages
1,115 - 1,120 (6page)
DOI
10.3746/jkfn.2020.49.10.1115

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Quality Characteristics of Jocheong, a Rice Syrup, with Aronia Juice
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Abstract· Keywords

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This study examined the quality characteristics of jocheong, a traditional food in Korea, containing aronia juice. Jocheong was prepared with a malt liquid after liquefaction and saccharification and various amounts (0%, 10%, 20%, 30%, and 50%) of aronia juice. Jocheong was assessed for pH, total acidity, color, sugar concentrations, hydrogen-donating ability on DPPH, ABTS radical scavenging effects, and contents of the total polyphenols and tannins, respectively. The pH decreased with increasing amounts of aronia juice, whereas the total acidity increased gradually. In the specific viscosity, it is suitable to add 10∼30% aronia juice on jocheong. The reducing sugar was not correlated with the increase in the amount of aronia juice. Furthermore, the lightness (L) and yellowness (b) of jocheong decreased significantly with increasing amounts of aronia juice, while the redness (a) was not correlated with the increase in the amount of aronia juice. By increasing the amount of aronia juice, the polyphenol contents, DPPH, and ABTS radical scavenging activities were increased. The results suggest that the quality and acceptability of jocheong can be improved by adding 20∼30% of aronia juice.

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ABSTRACT
서론
재료 및 방법
결과 및 고찰
요약
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UCI(KEPA) : I410-ECN-0101-2020-594-001588731