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KMID : 1024420120160010052
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Food Engineering Progress
2012 Volume.16 No. 1 p.52 ~ p.57
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Quality Characteristics and Functional Components of Bokbunja (Black Raspberry) Juice
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Park Hee-Jeon
Song Ji-Young
Chae Kyu-Seo
Lee Hee-Kwon
Choi Hye-Ran
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Abstract
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To promote the utilization of Rubus coreanus Miquel as a functional food, its physicochemical properties were examined during maturation and new beverage was developed based on the results of sugar content and acidity. The sugar content was ranged from 12-18 oBx and the acidity was 0.4 to 0.9%. This study showed that the optimal sugar content was 13-14 oBx and the acidity was 0.5-0.7% for developing Black raspberry beverage. Black raspberry beverage had higher contents of amino acid and mineral and greater antioxidant activity than orange and grape juices.
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KEYWORD
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Rubus coreanus Miquel, Beverage, Black Raspberry, Juice
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