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KMID : 0380620210530040382
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Korean Journal of Food Science and Technology
2021 Volume.53 No. 4 p.382 ~ p.390
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Production of yuzu granules using enzyme treated yuzu pulp powder and evaluation of its physiochemical and functional characterization
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Seong Hyeon-Jun
Lee Bo-Bae
Kim Duck-Hyun
Lee Seung-Hyun
Ha Ji-Young
Nam Seung-Hee
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Abstract
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In this study, solubilized yuzu pulp powder (EYP) was produced using enzyme treated yuzu pulp powder (YP) and used to manufacture yuzu granules (0-20% EYP content). The physicochemical, product stability, and functional properties of Yuzu granules were compared among five enzyme treatments. Among the five treatments, CL had the highest YP solubilization yield (48.68%). Microstructural observation of EYP using FE-SEM revealed that its surface became irregular and porous after enzymatic treatment. Compared to YP, EYP had 2 times lower insoluble dietary fibers and 3 times lower hemicellulose and cellulose content. Among the yuzu granules, IV (yuzu granules with 15% EYP) had an excellent water and oil holding capacity and flowability. IV granule had the highest narirutin and hesperidin content of 3.4 mg and 2.2 mg/g DW, respectively and the highest antioxidant (68.4%) and tyrosinase inhibitory activities (82.5%). Therefore, EYP or granule with EYP can be used as a functional component in food industry or pharmaceutical field.
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KEYWORD
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yuzu pulp , dietary fiber , granules , physiochemical properties
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