[논문]대체 감미료를 활용한 저당 유자 시럽 제조 및 이화학적 특성 조사

박윤하; 이보배; 임애은; 조정용; 남승희

doi:10.9799/ksfan.2024.37.2.067

[국내논문] 대체 감미료를 활용한 저당 유자 시럽 제조 및 이화학적 특성 조사
Production Process and Physiochemical Characterization of Low-sugar Yuzu Syrup

한국식품영양학회지 = The Korean journal of food and nutrition, v.37 no.2, 2024년, pp.67 - 79

박윤하 (전남대학교 융합식품바이오공학과) , 이보배 (전남농업기술원 과수연구소) , 임애은 (전남대학교 융합식품바이오공학과) , 조정용 (전남대학교 융합식품바이오공학과) , 남승희 (전남대학교 융합식품바이오공학과)

Abstract ▼ AI-Helper

Yuzu (Citrus junos) undergoes traditional processing to create preserved yuzu with a sugar content of 50%. This study aimed to produce low-sugar yuzu syrup using artificial or natural sweeteners instead of sugar. Among artificial sweeteners, maltitol showed minimal browning and lack of deposition at high temperatures. The addition of xanthan gum (0.2%) and carboxymethyl cellulose (0.2%) resolved the issue of layer separation and viscosity decrease of yuzu syrup. Alternatively, grain syrup, a natural sweetener, improved viscosity and homogeneity without the additives. Yuzu syrups were developed using yuzu juice and preserved yuzu, with maltitol (20~40%) or grain syrup (50~70%) as the sweetener. Yuzu syrups containing 35% maltitol (M35) or 55% grain syrup (G55) had less than 5% and 10% free sugar, respectively. These syrups exhibited taste patterns similar to commercial yuzu syrup in analysis using an electronic tongue. Furthermore, M35 and G55 contained yuzu flavonoids at concentrations of 19.82 mg/g and 24.09 mg/g, respectively. Antioxidant activity (DPPH, ABTS radical scavenging) of M35 and G55 was equivalent to 10.55, 17.59 mg/100 g of Vitamin C and 97.39, 33.92 mg/100 g of Vitamin C, respectively. Consequently, M35 and G55 offer promising alternatives to preserved yuzu, providing low-sugar yuzu syrups enriched with functional ingredients.

주제어

표/그림 (10)

표 Table 1. Recipes of low-sugar yuzu syrup with maltitol or grain syrup
그림 Fig. 1. (A) Comparison of yuzu syrups with different alternative sweeteners in preserved yuzu and yuzu juice. (B) Variations in browning of yuzu syrup at different heating temperature with various alternative sweeteners.
그림 Fig. 2. (A) Comparison of yuzu syrups with different food additives (0.5%, w/v) for mixing preserved yuzu and yuzu juice, (B) viscosity changes with different amounts of CMC and xanthan gum addition. CON: normal control. CMC: carboxymethyl cellulose. XG: xanthan gum. HPMC: hydroxymethyl cellulose.
표 Table 2. Viscosity and non-homogeneity by types of food additive
표 Table 3. Quality characteristics of low-sugar yuzu syrup products with maltitol or grain syrup
그림 Fig. 3. HPLC chromatogram of free sugar content in low-sugar yuzu syrup.
그림 Fig. 4. TLC analysis of yuzu grain syrup products of malto-oligosaccharide. MO, malto-oligosaccharide; GS, grain syrup; PY, preserved yuzu.
표 Table 4. Free sugars content in low-sugar yuzu syrup products with added maltitol or grain syrup
그림 Fig. 5. Analysis of electronic tongue characteristics in low-sugar yuzu syrup.
표 Table 5. Functional characteristics of low-sugar yuzu syrup products with maltitol or grain syrup

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표제어: PCR

동의어: Packet Collision Rate

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용어 설명: PCR은 세균 특이성이 있는 primer를 이용하여 적은 수의 세균이 있을지라도 쉽게 검출할 수 있는 유용한 방법이며, 이를 이용하여 구강 내 치면세균막이나 타액에서 직접 세균을 검출할 수 있게 되었다[8].

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