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Establishment of Optimum Extraction Condition for the Manufacture of Kiwi Liqueur  

Choi In-Wook (Korea Food Research Institute)
Baek Chang-Ho (Department of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd)
Woo Seung-Mi (Department of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd)
Lee Oh-Seuk (Institute of Agricultural Science & Technology, Kyungpook National University)
Yoon Kyung-Young (Department of Food and Nutrition, Yeungnam University)
Jeong Yong-Jin (Department of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd)
Publication Information
Food Science and Preservation / v.13, no.3, 2006 , pp. 369-374 More about this Journal
Abstract
Optimum extraction conditions were investigated for the manufacture of Kiwi liqueur. Eight-weeks of storage was found to be the optimal extraction time for unsliced fruit, but 4 week of storage was found to be optimal extinction time when the fruit was sliced into 4 pieces. There were no changes in the brix, pH and total acidity during extraction. However 24.92 ppm of methanol and acetaldehyde was detected after extracting the liqueur after 8 week extraction time when the fruit was sliced into 4 pieces. The sensory evaluation showed the highest over all acceptability. The Kiwi liqueur was contained 48.90 mg% of total phenolic compounds, 16.7 mg% of vitamin C, 1.77% of malic acid, 1.18% of fructose, 1.12% of glucose and 0.08% of maltose at the optimum extraction conditions. The sensory quality of the Kiwi liqueur was estimated to be best when 0.035% of stevioside, 0.0085% of citric acid and 0.005% of salts were added to the Kiwi liqueur.
Keywords
Kiwi; fruit; liqueur; alcohol; extraction;
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Times Cited By KSCI : 6  (Citation Analysis)
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