The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect of Sugared Sweeteners on Quality Characteristics of Prunus mume Fruit Syrup

당침 당이 매실 청 품질에 미치는 영향

  • Mun, Kwang-Ho (Major in Dept. of Food Science and Technology, Suncheon National University) ;
  • Lee, Han-Cheol (Major in Dept. of Food Science and Technology, Suncheon National University) ;
  • Jo, Ah-Hyeon (Major in Dept. of Food Science and Technology, Suncheon National University) ;
  • Lee, Seo-Hyun (Major in Dept. of Food Science and Technology, Suncheon National University) ;
  • Kim, Na-Ye-Seul (Major in Dept. of Food Science and Technology, Suncheon National University) ;
  • Park, Eun-Ji (Major in Dept. of Food Science and Technology, Suncheon National University) ;
  • Kang, Ju-Yeong (Major in Dept. of Food Science and Technology, Suncheon National University) ;
  • Kim, Jung-Beom (Major in Dept. of Food Science and Technology, Suncheon National University)
  • 문광호 (순천대학교 식품공학과 대학원) ;
  • 이한철 (순천대학교 식품공학과 대학원) ;
  • 조아현 (순천대학교 식품공학과 대학원) ;
  • 이서현 (순천대학교 식품공학과 대학원) ;
  • 김나예슬 (순천대학교 식품공학과 대학원) ;
  • 박은지 (순천대학교 식품공학과 대학원) ;
  • 강주영 (순천대학교 식품공학과 대학원) ;
  • 김중범 (순천대학교 식품공학과)
  • Received : 2019.03.29
  • Accepted : 2019.05.09
  • Published : 2019.06.30
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Abstract

The objective of this study was to evaluate the quality-based characteristics of Prunus mume fruit syrup, which is manufactured with various sugared sweeteners for suggestion of suitable alternative sweetener. Sweetener such as sucrose (MHP1), crystalline fructose (MHP2) and liquid fructo-oligosaccharide (MHP3) are used to manufacture Prunus mume fruit syrup. The sugar content of MHP1, MHP2 and MHP3 showed 53, 54 and $36^{\circ}Brix$, respectively. The total organic acid content of MHP1, MHP2 and MHP3 was 2.22, 3.07 and 3.71%. The total free sugar content of MHP1, MHP2 and MHP3 was 54.39, 47.52% and 31.62%, respectively. The appearance of MHP1 and MHP2 remained unchanged for the entire period but MHP3 had molded since the first week. This was as a result of the low total free sugar content in MHP3 sugared with liquid fructo-oligosaccharide compared to MHP1 and MHP2 sugared with solid sucrose and fructose. The sensory characteristics of MHP2 manufactured with crystalline fructose indicated an above average quality, indicating that it is difficult to manufacture Prunus mume fruit syrup using liquid sugar. It is suggested that crystalline fructose characterized solid form and lower glycemic index than sucrose be useful to manufacture Prunus mume fruit syrup as alternative sweetener.

Keywords

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Fig. 1. Appearance of Prunus mume fruit syrup after 1 and 12 weeks storage.

Table 1. Operating condition of high performance liquid chromatography for organic acid and free sugar

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Table 2. pH value and °Brix of Prunus mume fruit syrup after 12 weeks storage

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Table 3. Organic acid content of Prunus mume fruit syrup after 12 weeks storage

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Table 4. Free sugar content of Prunus mume fruit syrup after 12 weeks storage

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Table 5. Sensory characteristics of Prunus mume fruit syrup after 12 weeks storage

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