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KMID : 1024420200240030214
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Food Engineering Progress
2020 Volume.24 No. 3 p.214 ~ p.220
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Changes on the Quality Characteristics of Prunus davidiana Sugar Extracts by Processing Conditions
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Park Ga-Yeong
Jang Hyun-Wook
Kim Kyung-Mi
Hwang Young
Kim Ha-Yun
Cho Yong-Sik
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Abstract
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This study was conducted to investigate changes on the quality characteristics of Prunus davidiana sugar extracts (PSEs) by processing conditions. The PSEs were prepared by extraction with commercial sucrose at 4°C or 25°C for 9 months with or without a pressure plate. The quality characteristics of PSEs were analyzed for Bxo, pH, total acidity, Hunter color value, alcohol content, polyphenol content, DPPH radical scaveging activity, and free sugar content. Bxo increased significantly while pH decreased with increased storage period (p<0.05). The PSEs stored at 4oC scored lower than those stored at 25oC for total acidity, alcohol content, and polyphenol contents. The PSEs with pressure plate possessed lower alcohol content and higher polyphenol content and DPPH free radical scavenging activity than those without pressure plate. The sucrose content in PSEs decreased with increased storage period, while glucose and fructose contents increased. These results indicate that by increasing storage period, sucrose in PSEs is decomposed into glucose and fructose, and the quality characteristics of PSEs such as total acidity, alcohol, and polyphenol content depend on processing conditions.
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KEYWORD
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Prunus davidiana, sugar extracts, quality characteristics, pressure plate, storage temperature
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