한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제21권2호
  • /
  • Pages.190-196
  • /
  • 2008
  • /
  • 1225-4339(pISSN)
  • /
  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
권호 표지

쌍화음료 저열량화를 위한 감미료의 관능적 특성(I);아스파탐, 아세로설팜 칼륨, 효소처리 스테비아의 상대 당도 및 쌍화음료에서의 관능적 특성

Sensory Properties of Low Calorie Ssanhwa Beverages Containing Sweetener(l);Relative Sweetness and Sensory Properties of Ssanghwa Beverages Sweetened with Glucosyl Stevia, Acesulfame-K and Aspartame

  • 백숙은 (솔표 조선무약합자회사 식품부)
  • Baek, Suk-Eun (Dept. of Food Pine Tree Choseon Pharm & Trading Co. Ltd)
  • 발행 : 2008.06.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This study was performed to aid the development of a reduced-calorie ssanghwa beverage, by using substitutes for high fructose com syrup(HFCS). The relative sweetness levels of HFCS, aspartame, acesulfame-K, and glucosyl stevia solutions were examined in comparison to a 10% sucrose solution in a binary solution model. And the sensory properties of ssanghwa beverages containing aspartame, acesulfame-K, and glucosyl stevia were evaluated at the equi-sweetness to HFCS. In the binary solution model, the relative sweetness of HFCS to sucrose was 0.8, while the values for aspartame, acesulfame-K, and glucosyl stevia were 140, 170, and 100, respectively. Sweet taste and sweet after taste were not significantly different between the HFCS, aspartame, acesulfame-K, and glucosyl stevia solutions. On the other hand, bitter taste, first taste, and overall eating quality were significantly different between the HFCS and aspartame solutions and between the acesulfame-K and glucosyl stevia solutions. Finally, the ssanghwa beverages sweetened with HFCS, acesulfame-K, and aspartame only had slight differences in sensory properties. However, the sensory properties of the beverages sweetened with HFCS and glucosyl stevia, respectively, were significantly different.

키워드

참고문헌

  1. Nelson, AL. Special topices. In: Sweetners Alternative. pp. 91-95. Eagan Press, St. Paul, MN, USA. 2000
  2. Kim, SY, Oh, DK, Kim, SS and Kim, CJ. New sweetners used in sucrose-free cookies In: Sugar alcohols and new sugar sweeteners. Kor. J. Food Sci. Ind. 29:53-61. 1996
  3. 통계청. 주요 식품 품목별 생산실적, 서울. 한국. 2004
  4. 한국식품공업협회. 식품공전, p185. 한국식품공업협회. 서울. 한국. 2007
  5. 오성훈, 최희숙. 감미료 핸드북, pp.176-287, 도서출판 효일. 서울. 한국. 2002
  6. Walter, GJ and Mitchell, ML. Saccharin. In: Alternative Sweetener. Nabor LO, Gelardi RC(ed), pp.15-41. Marcel Dekker, Inc, NY, USA. 1985
  7. Kim, MS, Oh, SH and Oh, PS. Current Industrial application of natural sweetner stevioside. Kor. J. Food Industry and Nutrition. 2:48-55. 1997
  8. Homler, BE. Properties and stability of aspartame. Food Technol. 38:50-55. 1984
  9. Kim, MY, Cho, HY, Park, JY, Lee, SM, Suh, DS, Chung, SJ, Kim, HS and Kim, KO. Relative sweetness of sucralose in beverage systems and sensory properties of low calorie beverages containing sucralose. Kor. J. Food Sci. Technol. 37:425-430. 2005
  10. Lee, YS, Kim, KH and Kim, HO. Studies on Stevia rebaudiana bertoni M.(1)-sweetening of coffee and tea with stevioside-sucrose mixtures-. Kor. J. Nutr. 12:69-75. 1979
  11. Lee, YS, Kim, KH and Kim, HO. Studies on Stevia rebaudiana bertoni M.(2)-sweetening of cocoa and ginger tea with stevioside-sucrose mixtures- Kor. J. Nutr. 12:77-82. 1979
  12. Walter, AG. The use of intense sweeteners in soft drinks. In: Progress in Sweeteners. Grenby TH(ed). pp.169-214. Elsevier Applied Science, NY, USA. 1989
  13. Nam, SJ and Kim, KO, Characteristics of sikhye (Korean traditional drink) made with different sweeteners. Kor. J. Food Sci. Technol. 21:197-202. 1989
  14. Kim, YH, Ahn, JH, Beak, SC and Yu, JH. Studies on the characteristics of non fat plain liquid yoghurt with low calorie sweetener. Kor. J. Dairy Sci. 16:376-384. 1994
  15. Powers, NL and Pangborn, RM. Descriptive analysis of the sensory properties of beverages and gelatins contains containing sucrose of synthetic sweetener. J. Food Sci. 43: 47-51. 1978 https://doi.org/10.1111/j.1365-2621.1978.tb09733.x
  16. AOAC. Official Method of Analysis 15th ed., The Association of Official Analytical Chemists, Washington, DC. 1990
  17. Kim, KO and Mahony, MA. New approach to category scale of intensity In: traditional versus rank-rating. J. Sensory Studies. 13:241-249. 1998 https://doi.org/10.1111/j.1745-459X.1998.tb00086.x
  18. 허준. 원본국역동의보감, p681. 학력개발사. 서울. 한국. 1994
  19. Park, SM and Lee, SP. Estimation of the total dietary intake of saccharin by Korean population. Kor. J. Food Sci. Technol. 24:563-567. 1992