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Optimization of Manufacturing Condition with Sensory Characteristics of Mixing Beverage added Extract of Elaeagnus multiflora Thunb. Fruits  

Hong, Ju-Yeon (Faculty of Herbal Food and Nutrition, Daegu Haany University)
Cha, Hyun-Shik (Faculty of Herbal Food and Nutrition, Daegu Haany University)
Kim, Nam-Woo (Department of Herbal Biotechnology, Daegu Haany University)
Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University and Keimyung Fooddex Co. Ltd)
Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
Kim, Mi-Hyun (Division of Food Nutrition and Cooking, Taegu Science College)
Shin, Seung-Ryeul (Faculty of Herbal Food and Nutrition, Daegu Haany University)
Publication Information
Food Science and Preservation / v.14, no.3, 2007 , pp. 263-268 More about this Journal
Abstract
This paper was study to develop an extract of Elaeagnus multiflora as a materials of beverage, and was part of a wider project to use Elaeagnus multiflora for the development of processing foods. This was sought to optimize various sensory characteristics of color and flavor. The highest color score was 5.15 points. This was attained with 5.2%(v/v) Elaeagnus multiflora extract and 3.2%(v/v) brown rice vinegar. The highest flavor score was 4.06 points, and was arrived which added 10.8%(v/v) Elaeagnus multiflora extract and 0.4%(v/v) brown rice vinegar.
Keywords
Elaeagnus multiflora Thunb.; fruit; beverage; vinegar; sensory characteristic; optimization;
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Times Cited By KSCI : 10  (Citation Analysis)
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