View : 42 Download: 0
Development of yuja (Citrus junos) beverage based on antioxidant properties and sensory attributes using response surface methodology
- Development of yuja (Citrus junos) beverage based on antioxidant properties and sensory attributes using response surface methodology
- Park J.A.; Oh J.E.; Cho M.S.
- Ewha Authors
- 조미숙; 오지은
- SCOPUS Author ID
- 조미숙; 오지은
- Issue Date
- Journal Title
- Journal of Food Science and Technology
- Journal of Food Science and Technology vol. 56, no. 4, pp. 1854 - 1863
- Antioxidant; Beverage; Citrus junos; Descriptive analysis; Response surface methodology; Yuja
- SCIE; SCOPUS
- Document Type
- This study aimed to develop a new type of Citrus junos beverage (known as yuja in Korean and yuzu in Japanese) based on a traditional drink preparation method (Galsu). Processing conditions (yuja extract, sugar, and soybean milk) were optimized using response surface methodology (RSM) to develop the beverage. The polynomial models developed by RSM were based on physicochemical characteristics and sensory attributes. Sugar, vitamin C, and total phenolic compound contents, DPPH free radical scavenging activity, sweet odor, yuja flavor, sweet taste, and pungent sensation were used as indices of positive product quality. Beany flavor, astringent taste, beany aftertaste, and astringent aftertaste, were used as indices of negative product quality. Sour odor and sour taste, which are the major characteristics of the traditional yuja beverage, were set in a range to optimize the numerical model. The predicted optimum formulation of yuja beverage (Galsu) as a final product was determined to be 28.4% yuja extract, 36.6% sugar, and 35.0% soybean milk. © 2019, Association of Food Scientists & Technologists (India).
- Appears in Collections:
- 신산업융합대학 > 식품영양학과 > Journal papers
- Files in This Item:
There are no files associated with this item.
- RIS (EndNote)
- XLS (Excel)
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.