동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제24권1호
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  • Pages.80-91
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  • 2014
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  • 1225-6781(pISSN)
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  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

비가열, 재래식 및 통전가열한 오디주스의 품질 평가

Evaluation on the Quality of Fresh, Conventionally Heated and Ohmically Heated Mulberry Fruit Juice

  • Yang, Ji-Won (Division of Metabolism and Functionality Research, Korea Food Research Institute) ;
  • Han, Dae-Seok (Division of Metabolism and Functionality Research, Korea Food Research Institute) ;
  • Lee, Chang-Ho (Division of Metabolism and Functionality Research, Korea Food Research Institute) ;
  • Park, Sung-Jin (Dept. of Tourism Food Service Cuisine, Hallym Polytechnic University) ;
  • Kim, Young-Eon (Division of Metabolism and Functionality Research, Korea Food Research Institute)
  • 투고 : 2013.12.06
  • 심사 : 2014.02.20
  • 발행 : 2014.02.28
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초록

The aim of this study was to establish the superiority of ohmic heating over conventional heating for the sterilization of mulberry juice. Heat treatment of fresh juice significantly reduced the concentration of soluble solids, lowered the pH, and lowered the reducing sugar content (p<0.01). Color measurements showed decreases in the L and a values and increases in the b, H and C values after heat treatment, although the total color differences were smaller after ohmic heating than after conventional heating of fresh juice. The antioxidant capacities, such as reducing power, FRAP, and DPPH, decreased in the order of fresh juice, ohmically heated juice and conventionally heated juice. Furthermore, the anthocyanin, flovonoid, and total antioxidant capacities of the juices significantly decreased in the same order. Sensory evaluations showed no difference between fresh and ohmically heated mulberry fruit juice excluding off-flavor, whereas conventionally heated juice received significantly lower evaluations. The microbial counts were zero in the juice after either heat treatment. Thus, ohmic heat treatment can be effectively used to sterilize fresh mulberry juice to obtain good shelf life with minimal physicochemical, color, antioxidant and sensory deterioration.

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