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당알콜 첨가 호박잼 저장 중 품질 특성
Quality Evaluation of Pumpkin Jam Replaced Sucrose with Sugar Alcohols during Storage

이근종   (충남대학교 식품영양학과UU0001302  ); 김미리   (충남대학교 식품영양학과UU0001302  );
  • 초록

    The physicochemical and sensory qualities of pumpkin jams replaced sucrose with sugar alcohols were investigated during storage at 2 $0^{\circ}C$ . Pumpkin jam was prepared with steamed ground pumpkin, mixed with sucrose only(50%), sorbitol (sucrose 30%+sorbitol 20%) or maltitol (sucrose 30%+maltitol 20%). Final sweetness of each pumpkin jam was 64 $^{\circ}$ Brix. During 60 days of storage there were no differences in acidity and pH among treatments. Reducing sugar content was higher in sucrose, compared to maltitol or sorbitol. During storage, Hunter L, a and b values increased; L and b values were the highest in maltitol and a value were the highest in sucrose compared to the other sugars. Adhesiveness and hardness of textural properties were the highest in sugar and the lowest in maltitol. Sensory evaluation results showed that the mean scores of color, clarity, flavor and overall acceptability were the highest in maltitol, compared to sucrose or sorbitol. Physicochemical and sensory characteristics of pumpkin jams during storage in a PCA plot comprised of first principal component (58.79%) and second principal component (20.94%).


  • 주제어

    Pumpkin jam .   sugar alcohols .   qualities.  

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  • 이 논문을 인용한 문헌 (8)

    1. 2009. "" Journal of food science and nutrition, 14(3): 220~225     
    2. Kim, Min-Ji ; Kim, Min-Hee ; Kim, Hyo-Jin ; Lee, Ji-Yeon ; Kim, Hye-Ran ; You, Bo-Ram ; Yang, Ki-Hyun ; Kim, Mee-Ree 2010. "Antioxidant Activities and Quality Characteristics of Black Garlic Jam Containing Maltitol Substituted for Sucrose" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 26(6): 866~871     
    3. 2014. "" Nutrition research and practice, 8(5): 558~563     
    4. Hwang, Eun-Sun ; Tai, Nhuan Do 2014. "Quality Characteristics and Antioxidant Activities of Aronia Jam Replacing Sucrose with Different Sugar Substances" 한국식품영양학회지 = The Korean journal of food and nutrition, 27(5): 888~896     
    5. Lee, Mi Hye ; Oh, Myung Suk 2014. "Quality Characteristics of Yukwa Added with Various Sugar Alcohols" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 29(5): 428~436     
    6. Lee, Min-Ki ; Cho, Soo-Yeon ; Cho, Soo-Jung ; Shin, Jae-Hyeong ; Kim, Heon-Woong ; Kim, Sang-Gyu ; Ko, Ho-Cheol ; Ro, Na-Young ; Kim, Jung-Bong ; Baek, Hyung-Jin 2015. "Changes in Carotenoid Contents of Colored Pumpkin (Cucurbita spp.) Germplasms" 한국환경농학회지 = Korean journal of environmental agriculture, 34(3): 186~191     
    7. Lee, Bo-Bae ; Kim, Jin-Sook ; Kim, Gi-Chang ; Kim, Kyung-Mi 2015. "Quality Characteristics of Baked Gangjung with Various Coating Syrups" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 31(5): 574~580     
    8. Kim, Ha-Na ; Yoon, Ji-Woo ; Moon, Seon-Ah ; Choi, Sung-Bae ; Seo, Yong-Min ; Park, Junhong ; Jhoo, Jin-Woo ; Ahn, Sung-Il ; Kim, Gur-Yoo 2016. "Fermentation and Quality Characteristics during the Storage of Greek-style Yogurt Supplemented with Stevia Leaf Extract" Journal of milk science and biotechnology = 한국유가공학회지, 34(1): 51~57     

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