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문제 정의
- Thus, it is important to study the different processing conditions that may affect the grape juice quality and bioactive compounds, The aims of this study were to determine the effects of processing time and temperature on the properties of grape juice and to optimize the processing time and temperature necessary to have a high quality grape juice from three grape varieties in the South Korean market.
제안 방법
- About 50 mL of each grape juice were presented in glasses with three-digit numbeis, Water was also provided for the panelists for rinsing their oral cavity. The five trained judges were instructed to evaluate each attribute such as color, aroma, taste and overall acceptability on a nine point hedonic scale of 1-9, in which 1 denotes like extremely and 9 denotes dislike extremely(17).
- 품종별 포도주스의 가공 중 열처리 조건이 미치는 영향을 알아보고자 Campbell Early, Stuben 및 MBA품종의 포도를 이용하여 온도(60°C, 70°C, 80°C, 90°C)와 시간(30분, 45 분, 60분)을 달리하여 포도주스를 제조 후 품질을 분석하였다. 열처리는 포도주스의 품질을 향상시키고 생리활성 성분을 추출하기 위하여 반드시 필요한 공정이나 지나칠 경우에는 이화학적, 관능적 품질 및 기능적 품질을 저하시키는것으로 나타났다.
대상 데이터
- The sensory evaluation of the grape juice samples was conducted at the Department of Food Science at Kyungpook National University, Republic of Korea. About 50 mL of each grape juice were presented in glasses with three-digit numbeis, Water was also provided for the panelists for rinsing their oral cavity.
- The decrease in absorbance at 517 rnn was determined with spectrophotometer (Optizen 2120UV, Korea). All evaluations were made in triplicate. The % DPPH radical scavenging activity of the sample was calculated according to the foimula of Blois(21).
데이터처리
- Analysis of Variance and Duncan's multiple range tests were perfomed using the SAS program, Cary, NC, USA)(23) to determine the differences between variables of grape juice samples, The level of significance was set at P<0.05. The measurements were done in triplicate and presented as mean values ± S.
이론/모형
- The total phenolic content was determined by the Folin - Gocalteu method(18) previously modified by Yildirim et al. (7) to reduce the assay volume. To 3.
- The total anthocyaimi contents of the grape juice samples were determined using the pH-differential method previously described by Giusti and Wrolstad(22). Grape juices were diluted with potassium chloride buffer solution(pH 1.
성능/효과
- 열처리는 포도주스의 품질을 향상시키고 생리활성 성분을 추출하기 위하여 반드시 필요한 공정이나 지나칠 경우에는 이화학적, 관능적 품질 및 기능적 품질을 저하시키는것으로 나타났다. 종합적으로 판단해 볼 때 Campbell Early, Stuben 및 MBA의 품종에 적합한 열처리 조건은 각각 80°C, 30분, 70°C, 60분 및 70°C, 30분으로 나타났다.
- heated at 90 °C at increasing processing time. The results also showed that Steuben juice samples from must heated at 70°C and 80°C have a slight increase in sugar/acid ratio, while Campbell Early and MBA juice had a decrease in sugar/acid ratio with increasing processing time. However, all juice sanpies from must heated at 90 °C showed a decrease in sugar/acid ratio in all processing time which suggested that more components are extracted at 80 °C due to the rupture of the cell wall whereas at 90 °C these components might be degraded with increasing processing time.
- The total phenolic contents and % radical scavenging activity of Steuben juice samples from must heated at 70 to 80 °C increased in trend with increasing processing time whereas, the juice frcan the must heated at 80 to 90°C showed a higher total flavonoid content as compared to the juice samples from the must heated at 60-70°C in all processing time. Steuben juice from the must heated at 80 °C for 45 min showed the highest total flavonoid content of 176.
- time and temperature. The preferences scores for Steuben grape juice showed significant differences in color property values, while Campbell Early and MBA grape juice showed significant differences in overall acceptability. The ratings for color, taste and overall acceptability of grape juices from Campbell Early, Steuben and MBA were concentrated on like moderately to slightly dislike, while for aroma the ratings were concentrated on like moderately to neither like nor dislike.
- Processing grape juice at a very high processing time and temperature was detrimental to the quality of the juice as indicated by the sensory ratings. The sensory evaluation scores also showed that for Campbell Early grape juice, the most preferred juice in terms of all the sensory attributes were the juices from the must heated at 80 °C for 30 min, while for Steuben and MBA the most preferred were the juices from the must heated at 70 °C for 60 min and at 70 °C for 30 min, respectively. The bioactive compounds of the grape juice from three grape varieties were also higher at the above mentioned time and temperature of processing.
- 열처리는 포도주스의 품질을 향상시키고 생리활성 성분을 추출하기 위하여 반드시 필요한 공정이나 지나칠 경우에는 이화학적, 관능적 품질 및 기능적 품질을 저하시키는것으로 나타났다. 종합적으로 판단해 볼 때 Campbell Early, Stuben 및 MBA의 품종에 적합한 열처리 조건은 각각 80°C, 30분, 70°C, 60분 및 70°C, 30분으로 나타났다. 본 연구를 통하여 최적의 열처리 시간 및 온도를 제시함으로써 관능적으로 우수한 고품질 및 고기능성 포도주스의 제조가 가능할 것으로 생각된다.
후속연구
- 종합적으로 판단해 볼 때 Campbell Early, Stuben 및 MBA의 품종에 적합한 열처리 조건은 각각 80°C, 30분, 70°C, 60분 및 70°C, 30분으로 나타났다. 본 연구를 통하여 최적의 열처리 시간 및 온도를 제시함으로써 관능적으로 우수한 고품질 및 고기능성 포도주스의 제조가 가능할 것으로 생각된다.
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