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http://dx.doi.org/10.15207/JKCS.2022.13.03.345

A study on the Usefulness of Peach-juice as a Raw Material for Traditional Fermented Peach Vinegar  

Sung, Ji-Youn (Dept. of Biomedical Laboratory Science, Microbiological Resource Research Institute, Far East University)
Kim, Ji-Yoon (Dept. of Biomedical Laboratory Science, Far East University)
Hwang, So-Yun (Dept. of Biomedical Laboratory Science, Far East University)
Lee, Kyung-Hyun (Dept. of Biomedical Laboratory Science, Far East University)
Kim, Min-Jeong (Dept. of Biomedical Laboratory Science, Far East University)
Publication Information
Journal of the Korea Convergence Society / v.13, no.3, 2022 , pp. 345-352 More about this Journal
Abstract
To increase the added value of peaches and utilize overproduced peaches, it is necessary to develop peach raw materials in various forms. In this study, usefulness of juice as raw material for vinegar was investigated by comparing and analyzing the characteristics of the traditional fermented vinegar prepared with 4 types of juice (fresh, refrigerated, boiled and frozen puree). Sugar content (6.20~6.50°Brix), total acidity (5.25~5.61%), pH (3.42~3.74), and acetic acid content (48.81~54.29 mg/mL) of the vinegar were all similar to existing traditional fermented vinegar. However, contents of total phenol and flavonoid were higher in vinegar prepared from refrigerated and boiled juice. Therefore, it was confirmed that boiled and refrigerated juice are very suitable as raw materials for traditional fermented peach vinegar, in particular, it was confirmed that boiled juice with a high content of total phenol and flavonoid can be used as a high value-added functional material. These results are considered to be important guidelines for developing high value-added raw materials for peaches.
Keywords
Peach; Refrigerated juice; Boiled juice; Total phenol; Flavonoid;
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Times Cited By KSCI : 2  (Citation Analysis)
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