한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제15권3호
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- Pages.189-194
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- 2000
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
국내산과 수입산 오렌지로 착즙한 신선한 주스의 이화학적 관능적 특성
Physicochemical and Sensory Properties of Freshly Squeezed Orange Juice Using Domestic and Imported Oranges
- L. Kim, Hye-Young (Department of Food Science and Nutrition, Yongin University) ;
- Kim, Min-Jung (Department of Food Science and Nutrition, Yongin University) ;
- Woo, Eun-Yeol (Department of Food Science and Nutrition, Yongin University)
- 발행 : 2000.07.31
초록
Freshly squeezed juices were prepared using the domestic Chunggyun, Hanrabong, and imported oranges and physicochemical and sensory characteristics of the juices were investigated. The Chunggyun had significantly the lowest pH value of 3.35, and imported and Hanrabong showed the pH values of 3.82 and 3.93, respectively(p<0.05). The refractive index of Hanrabong showed significantly the highest values of