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http://dx.doi.org/10.3746/jkfn.2017.46.11.1366

Quality Properties of Omija Beverage Based on the Storage Container and Storage Temperature  

Choi, Eun Young (Department of Nutrition and Cooking, Gyeongbuk College)
Yu, Jin-Hyeon (Department of Food and Cookery Science, Shinhan university)
An, Hui Jeong (Food Industry Research Institute, Gyeongbuk College)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.46, no.11, 2017 , pp. 1366-1372 More about this Journal
Abstract
This study compared the physicochemical quality characteristics of the Omija beverage for 36 weeks (9 months) depending on the storage container and storage temperature. From 3 weeks of storage, the optical density showed a significant difference according to the storage container, and the soluble solid contents showed a significant difference according to the storage container, storage temperature, and storage container${\times}$temperature. The total polyphenol and total acidity decreased slightly in the late storage period at all transparent and brown bottle treatments but the pH increased slightly. Generally, changes in the quality characteristics of Omija beverage at $4^{\circ}C$ storage were less than that at $20^{\circ}C$ and $36^{\circ}C$ storage. Correlation analysis of each factors, optical density, soluble solid content, total polyphenol, pH, and total acidity showed a positive correlation with each item according to the storage period. The storage period, particularly the transparent bottle treatment, appeared to have a significant impact on reducing the optical density. A few quality changes were observed after the brown bottle treatment for 36 weeks. In addition the stability according to the storage temperature was confirmed in each treatment. The brown bottle treatment is effective in maintaining the quality of Omija beverage for 36 weeks.
Keywords
Omija beverage; storage temperature; storing container; total polyphenol;
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Times Cited By KSCI : 11  (Citation Analysis)
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