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KMID : 1007519990080050290
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Food Science and Biotechnology
1999 Volume.8 No. 5 p.290 ~ p.294
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Development of Antioxidant Beverage and the Prediction of Shelf Life
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Kim, Wha Young
Kim, Kwang Ok/Lee, Young Chun/Yoo, Kyung Mi
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Abstract
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The levels of flavoring substances for a beverage containing β-carotene, L-ascorbic acid, and α-tocopherol at 300% of RDA for Korean adults were evaluated with a consumer acceptability test, and the optimum levels were determined. The shelf life of the beverage model system containing 500% of the RDA of these vitamins was estimated with the storage stability at 25, 35 and 45℃ for 6 months. The optimum levels for antioxidant beverage were determined as 9, 0.18, and 0.5% for sucrose, citric acid, and passionfruit flavoring, respectively. L-Ascorbic acid content showed significant decrease at each storage period (p<0.05), resulting in the greatest instability among all the vitamins tested. The content of α-tocopherol decreased more slowly than those of the other vitamins. The shelf life of the beverage model system at 25℃ was estimated as 64 days.
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KEYWORD
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