The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Production Process and Physiochemical Characterization of Low-sugar Yuzu Syrup

대체 감미료를 활용한 저당 유자 시럽 제조 및 이화학적 특성 조사

  • Yunha Bak (Dept. of Integrative Food, Bioscience and Biotechnology, Chonnam National University) ;
  • Bo-Bae Lee (Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services) ;
  • Ae Eun Im (Dept. of Integrative Food, Bioscience and Biotechnology, Chonnam National University) ;
  • Jeong-Yong Cho (Dept. of Integrative Food, Bioscience and Biotechnology, Chonnam National University) ;
  • Seung-Hee Nam (Dept. of Integrative Food, Bioscience and Biotechnology, Chonnam National University)
  • 박윤하 (전남대학교 융합식품바이오공학과) ;
  • 이보배 (전남농업기술원 과수연구소) ;
  • 임애은 (전남대학교 융합식품바이오공학과) ;
  • 조정용 (전남대학교 융합식품바이오공학과) ;
  • 남승희 (전남대학교 융합식품바이오공학과)
  • Received : 2024.03.11
  • Accepted : 2024.04.03
  • Published : 2024.04.30
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Abstract

Yuzu (Citrus junos) undergoes traditional processing to create preserved yuzu with a sugar content of 50%. This study aimed to produce low-sugar yuzu syrup using artificial or natural sweeteners instead of sugar. Among artificial sweeteners, maltitol showed minimal browning and lack of deposition at high temperatures. The addition of xanthan gum (0.2%) and carboxymethyl cellulose (0.2%) resolved the issue of layer separation and viscosity decrease of yuzu syrup. Alternatively, grain syrup, a natural sweetener, improved viscosity and homogeneity without the additives. Yuzu syrups were developed using yuzu juice and preserved yuzu, with maltitol (20~40%) or grain syrup (50~70%) as the sweetener. Yuzu syrups containing 35% maltitol (M35) or 55% grain syrup (G55) had less than 5% and 10% free sugar, respectively. These syrups exhibited taste patterns similar to commercial yuzu syrup in analysis using an electronic tongue. Furthermore, M35 and G55 contained yuzu flavonoids at concentrations of 19.82 mg/g and 24.09 mg/g, respectively. Antioxidant activity (DPPH, ABTS radical scavenging) of M35 and G55 was equivalent to 10.55, 17.59 mg/100 g of Vitamin C and 97.39, 33.92 mg/100 g of Vitamin C, respectively. Consequently, M35 and G55 offer promising alternatives to preserved yuzu, providing low-sugar yuzu syrups enriched with functional ingredients.

Keywords

Acknowledgement

본 연구는 농촌진흥청의 연구 사업인 「수출용 농산물의 생산성 향상 및 수확 후 관리 기술 개발 (RS-2023-00236699)」 및 「지역특화 기술개발 연구 사업, 전남 특화 유자 수출 경쟁력 향상을 위한 업사이클링 기술개발 및 상품화」에서 지원받아 수행된 연구결과입니다.

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