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

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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.
#jocheong #aronia #quality characteristics

Contents

ABSTRACT
서론
재료 및 방법
결과 및 고찰
요약
REFERENCES

References (27)

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Amerine MA, Ough CS. Methods for the analysis of musts and wine. John Wiley&Sons, New York, NY, USA. 1980. p 176- 180. google schola Bae SM, Park KJ, Shin DJ, Hwang YI, Lee SC. Preparation and characterization of Jochung with sweet persimmons. J Korean Soc Agric Chem Biotechnol. 2001. 44:88-91. google schola Choi Y, Kim M, Shin JJ, Park JM, Lee J. The antioxidant activities of the some commercial teas. J Korean Soc Food Sci Nutr. 2003. 32:723-727. google schola Choi YH, Baek JE, Park SY, Choi HS, Song J. Characteristics and yield of Jochung processed by different preparation methods. Korean J Food Nutr. 2014. 27:414-420. google schola Dewanto V, Wu X, Adom KK, Liu RH. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem. 2002. 50:3010-3014. google schola

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