Browse > Article
http://dx.doi.org/10.9721/KJFST.2021.53.2.187

Optimization of the preparation method of citron (Citrus junos Sieb.) beverage containing hibiscus using response surface methodology  

Lee, Chang Joo (Department of Food Science and Biotechnology, Wonkwang University)
Lee, Woo Jin (School of Food Science and Biotechnology, Kyungpook National University)
Park, Jong Seok (Cholocwon Co., Ltd.)
Kim, Sung Woo (Cholocwon Co., Ltd.)
Jung, Sung Keun (School of Food Science and Biotechnology, Kyungpook National University)
Publication Information
Korean Journal of Food Science and Technology / v.53, no.2, 2021 , pp. 187-194 More about this Journal
Abstract
This study aimed to optimize the preparation method of citron (Citrus junos Sieb.) beverages with hibiscus using response surface methodology (RSM). The experimental conditions were established using a central composite design with three independent variables as follows: ratios of citron (40~60%), citric acid (0.34~0.94%), and hibiscus (0.3~0.7%). The results indicate that an increase in the citron ratio contributed to increased sweetness and as the concentration of citron and hibiscus increased, the brightness of the citron beverage decreased and the yellowness increased. The citron ratio showed a significant correlation with the ABTS radical scavenging capacity. Among the 15 experimental groups, 4 representative samples showing statistical significance were selected, and sensory tests were performed, in comparison with commercially available products. As a result of the sensory test, four beverages prepared with the selected recipes showed higher preference than commercial beverages, and optimal recipe conditions were 40% citron, 0.34% citric acid, and 0.5% hibiscus.
Keywords
hibiscus; citron juice; response surface method; sensory test; optimization;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 KFDA. Korea Food and Drug Administration.Health Supplement Food Code. Seoul, Korea (2011)
2 Kim J-W, Lee G-H, Hur J-W. Quality characteristics of citron jam made with frozen citron in Korea. Korean J. Food Sci. Technol. 38: 197-201 (2006)
3 Kim S-J, Kim H, Effect of hibiscus powder (Hibiscus sabdariffa L.) on the quality of muffins. Korean J. Community Living Sci. 30: 517-527 (2019)   DOI
4 Kim SH, Shin EJ, Hur HJ, Park JH, Sung MJ, Kwon DY, Hwang JT. Citrus junos Tanaka peel extract attenuates experimental colitis and inhibits tumour growth in a mouse xenograft model. J. Funct. Foods 8: 301-308 (2014)   DOI
5 Lee JO, Chung HJ. Quality characteristics and antioxidant properties of rice cookies amended with hibiscus powder. J. Korean Soc. Food Cult. 33: 451-457 (2018)   DOI
6 Lee BK, Hyun SW, Jung YS, Yuzu and hesperidin ameliorate blood-brain barrier disruption during hypoxia via antioxidant activity. Antioxidants 9: 843 (2020)   DOI
7 McKayDL, Chen C-YO, Saltzman E, Blumberg JB. Hibiscus sabdariffa L. tea (tisane) lowers blood pressure in prehypertensive and mildly hypertensive adults. J. Nutr. 140: 298-303 (2010)   DOI
8 Nanba T. The crude drugs in Japan, China and the neighbouring countries. Hoikusha Publishing Co., Osaka, Japan. pp. 261-268 (1980)
9 Park MH, Lee SM. Quality characteristics of yanggaeng added with Hibiscus sabdariffa powder. Culi. Sci. & Hos. Res. 25: 81-88 (2019)
10 Preciado-Saldana AM, Dominguez-Avila JA, Ayala-Zavala JF, Ville-gas-Ochoa MA, Sayago-Ayerdi SG, Wall-Medrano A, Gonzalez-Cordova AF, Gonzalez-Aguilar GA. Formulation and characterization of an optimized functional beverage from hibiscus (Hibiscus sabdariffa L.) and green tea (Camellia sinensis L.). Food Sci. Technol. Int. 25: 547-561 (2019)   DOI
11 Shin J-H, Lee S-J, Kang M-J, Yang S-M, Sung N-J. Biological activities of yuza grown in different areas. J. Korean Soc. Food Sci. Nutr. 38: 1548-1491 (2009)
12 Shin SY, Song KY, O HB, Joung KY, Kim YS. Quality characteristics and antioxidant activities of sulgidduck with roselle (Hibiscus sabdariffa L.) calyx powder. Korean J. Food Nutr. 30: 226-235 (2017)   DOI
13 Yoo KM, Lee KW, Park JB, Lee HJ, Hwang IK. Variation in major antioxidants and total antioxidant activity of Yuzu (Citrus junos Sieb ex Tanaka) during maturation and between cultivars. J. Agric. Food Chem. 52: 5907-5913 (2004)   DOI
14 AOAC Official methods of analysis. 16th ed. Association of Official Analytical Chemists. Washington, DC, USA. pp. 69-74 (1995)
15 Association of official analytical chemists. In Official Methods of Analysis of the Association of Official Analytical Chemists, 9th ed.; Board: Washington, USA. p. 275 (1960)
16 Blois MS. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200 (1958)   DOI
17 Frank T, Netzel G, Kammerer DR, Carle R, Kler A, Kriesl E, Bitsch I, Bitsch R, Netzel M. Consumption of Hibiscus sabdariffa L. aqueous extract and its impact on systemic antioxidant potential in healthy subjects. J. Sci. Food Agric. 92: 2207-2218 (2012)   DOI
18 Hirota R, Roger NN, Nakamura H, Song H-S, Sawamura M, Suganuma N. Anti-inflammatory effects of limonene from Yuzu (Citrus junos Tanaka) essential oil on eosinophils. J. Food Sci. 75: H87-H92(2010)   DOI
19 Hwang SJ, Jung E K, Joo NM. Processing optimization and quality characteristics of low-fat yogurt prepared with roselle. J. Korean Soc. Food Cult. 28: 392-400 (2013)   DOI