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KMID : 1011620170330040387
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 4 p.387 ~ p.394
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Effects of Ultrasonication Treatment on Physical and Functional Characteristics of Fruits and Vegetables for Juice Production
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Jeong So-Hee
Park Hee-Jeon
Shin Mal-Shick
Park Chul-Su
Song Ji-Young
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Abstract
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Purpose: The purpose of this study was to investigate the effects of ultrasonication treatment on the physical and functional characteristics of fruits and vegetables.
Methods: Ultrasonicaton treatment was carried out on samples for 1 hr, and physical and functional properties of fruits and vegetables were measured.
Results: The particle sizes of apples, tomatoes, and cabbages were reduced, whereas insoluble and total dietary fiber contents increased upon ultrasonication. Especially, TDF contents of cabbage increased from 26.59 to 40.81%, and swelling, oil-binding capacity, and glucose adsorption capacity likewise increased.
Conclusion: These results suggest that ultrasonication treatment is useful in the production of fruit and vegetable juices.
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KEYWORD
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dietary fiber, ultrasonication, physical and functional property, vegetable, fruit
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