선택한 단어 수는 입니다.
최소 단어 이상 선택하여야 합니다.
최소 단어 이상 선택하여야 합니다.
선택한 단어 수는 30입니다.
최대 10 단어까지만 선택 가능합니다.
최대 10 단어까지만 선택 가능합니다.
문제 정의
- The aim of this study was to evaluate the effects of different cold stabilization ^riod on the quality and bioactive compounds of Campbell juice.
제안 방법
- The grapes were washed, destenmed, crushed, ad(M with pectinase, heated at 80°C for 30 min, then heated again at 80 °C for 30 min, pre^e(yfiltered using cheesecloth, then the juice was placed in the freezer (-5 °C) to cold stabilize for 1, 3, 5, 7, 14 and 30 days. After seh cold stebilizaticMi period, tihe juice samples were then filtered using cheesecloth, packed in glass bottles, pasteurized at 70t for 20 mm and analyzed.
- The total phenolic content was detennined by the Folin - Ciocalteu method (13) previously modified by Yildirim et al. (7) to reduce the assay volume. The results were expressed as gallic acid equivalents (GAE) using a calibration curve with gallic acid as the standard (mg/L).
- Water was also provided for the panelists for rinsing their oral cavity. The 15 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 dislike extremely and 9 denotes like extremely (18).
- 05. The measurements were done in triplicate and presented as mean values 士 standard deviation (SD).
- '캠벨' 포도주스의 이화학적 및 관능적 품질특성에 저온안정화 처리기간이 미치는 영향을 조사하기 위하여, 포도과실로 압착 주스를 제조하여 5C에서 30일간 보관하면서 주스의 각종 품질특성 변화를 조사하였다. 주스의 당/산비와 pH는 증가하였으나 적 정 산도와 가용성 고형분 함량은 경시적으로 감소함을 보였다.
데이터처리
- Analysis of variance and Duncan's multiple range tests were perfomed using the SAS program (9.1, SAS Institute, Inc, Cary, NC, USA) to determine the differences between variables of grape juice samples. The level of significance was set at p<0.
이론/모형
- The total anthocyanin contents of the grape juice samples were determined using the pH-differential method previously described by Giusti and Wrolstad (16). Malvidin-3-glucoside was used as a reference compound of the pigment used to calculate the concentration of anthocyanin pigment( mg/L) in the juices.
성능/효과
- 주스의 명도(L*값)와 황색도 (b*값)는 증가하는 경향을 보였으며 적색도(a*값)는 감소하는 경향을 각각 나타내었다. 주스의 총페놀, 안토시아닌, 플라보노이드 함량과 유리기 소거능 및 관능적 기호도는 안정화처리 기간이 길어질수록 점차적으로 감소하였다. 이로써 저온 안정화 처리기간은 포도주스의 품질 변화에 영향을 미치며 장기간 처리는 품질을 오히려 저하시키는 것으로 확인되었다.
- 주스의 총페놀, 안토시아닌, 플라보노이드 함량과 유리기 소거능 및 관능적 기호도는 안정화처리 기간이 길어질수록 점차적으로 감소하였다. 이로써 저온 안정화 처리기간은 포도주스의 품질 변화에 영향을 미치며 장기간 처리는 품질을 오히려 저하시키는 것으로 확인되었다.
- In this stucfy, we focused on the effect of differait period of cold stabilization at -5 °C on the quality changes of Campbell grape juice. The results in Table 1 showed that the pH and sugar/acid ratio of the cold stabilized juice significantly increased from 3.56+0.02 to 3.84+0.02 and 16.42+0.39 to 28.44+0.20 after 30 days of cold stabilization, respectively, while the titratable acidity and soluble solids significantly decreased from 0.88+0.01 to 0.45+0.01 and 14.5+0.02 to 12.80+0.02, respectively. But it can be noted that between a day to 2 weeks of cold stabilization, not much differences can be observed in physicochemical properties of juice.
- 25%, respectively. It can be noted that there was a decrease of 25.52%, 21.69%, 21.64% and 3.38% in the total phenolics, tot시 flavonoid, total anthocyanin and radical scavenging activity after 30 days of cold stabilization, respectively. Thus, it can be suggested that bioactive compounds were also removed upon the precipitation of tartrates.
- The sensory evaluation of the juice samples showed that the sample cold stabilized for 5 days was the most preferred in terms of color, while the samples cold stabilized for 3 days was the most preferrod in terms of aroma (Table 3), but the sample cold smbilized for 1 day was the most preferred samples in terms of taste and ov^* all acceptability. This means that the panelists mostly preferred the juice cold stabilized for a shorter pericxi of time than the juice sample cold stabilized for a longer period of time.
- In conclusion, cold stabilization pericxi significantly affect the physicochemical properties and bioactive compounds of grape juice. It is al&)suggested to cold stabilize the Campbell grape juice for 1 day at -5 °C, alttough it still has high titratable acidity but lower than control, it was the most preferred in terms of taste and overall acceptability.
후속연구
- The sample also showed a higher amount of bioactive compounds and % radical scavenging activity as comparol to other juice samples which were cold stabilized for a longer pericxi of time. Further studies to maintain the bioactive compounds of the gmpe juice after cold stebilization is needed.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.