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KMID : 0380620070390040476
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 4 p.476 ~ p.479
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Physicochemical Characteristics of Rubus coreanus Miquel during Maturation
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Cha Hwan-Soo
Youn Aye-Ree
Park Pill-Jae
Choi Heh-Ran
Kim Byeong-Sam
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Abstract
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In order to promote the utilization of Rubus coreanus Miquel as a functional food, its physicochemical properties were examined during maturation. Crude protein, crude ash, and dietary fiber contents were highest in the unripened fruit, but decreased thereafter; whereas moisture and the soluble solid contents showed a reverse pattern. The free sugar concentration of the middle-ripened fruit (0.7g/100g) increased as it became a ripened fruit (4.1g/100g). Also, the acidity of R. coreanus Miquel was at its highest concentration in the middle-ripened fruit at 3.38%. Seventeen types of amino acids were analyzed from R. coreanus Miquel during maturation. The highest amino acid components in the unripened fruit were aspartic acid (546.55mg/100g) and glutamic acid (452.22mg/100g). Among the minerals studied during this research, R. coreanus Miquel contained a high level of potassium. The potassium concentrations of the unripened fruit, middle-ripened fruit, and ripened fruit were 306.0, 191.1, and 164.1mg/100g, respectively.
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KEYWORD
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Rubus coreanus Miquel, physicochemical characteristic, maturation
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