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KMID : 0665420210360010084
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Korean Journal of Food Culture
2021 Volume.36 No. 1 p.84 ~ p.91
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Quality Characteristics and Antioxidant Activity of Puree Made with Plums Stored at Low Temperatures
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Park Myeong-Bin
Park Samuel
Yeo Chae-Eun
Kim Keon-O
Chun Ik-Jo
Cho Young-Eun
Sung Jee-Hye
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Abstract
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The oriental plum (Prunus salicina) is one of the most popular fruits in Korea due to its sweet taste and pleasant aroma.
The objective of this study was to analyze the quality characteristics and antioxidant activities of a puree made using plumsstored at low-temperatures. The quality characteristics were determined by estimating total soluble solids (TSS, °Brix),titratable acidity (TA, % citric acid), TSS/TA ratio, pH, colors, sugar content, and sensory profiles. The antioxidant effectswere estimated by total polyphenol and flavonoid content and radical scavenging activity. The results showed that the plumpuree containing both the flesh and the peel had markedly higher red coloration (a* value) than the puree without the peel,while yellow coloration (b* value) and lightness (L* value) were lower in the puree without the peel than with the peel. Thesensory qualities including the plum taste and flavor, texture as well as overall acceptance showed no significant variationbetween the samples. Meanwhile, the total polyphenol/flavonoid content and radical scavenging activities were significantlyimproved by the presence of fruit peel and by frozen storage. These findings suggest that frozen plums could be a suitableingredient for making a puree and concentrate for the food manufacturing industry.
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KEYWORD
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Plum, puree, frozen storage, quality characteristics, antioxidant
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