|
KMID : 1024420200240040285
|
|
Food Engineering Progress
2020 Volume.24 No. 4 p.285 ~ p.291
|
|
|
Amygdalin and Quality Characteristics of Maesil Chung by Different Cultivars of Maesil (Prunus mume)
|
|
Choi Hyun-Woo
Kim Hyun-Seok
|
|
|
Abstract
|
|
|
|
This study compares the amygdalin content and quality characteristics of maesil chung prepared with different maesil cultivars. Maesil fruits were sugared for 3 months, aged for 3 months after the liquid separation, and heat treated at 75oC for 30 min. Amygdalin in maesil chung generally peaked at the second month of sugaring and gradually decreased until three months of sugaring. During the first month of aging, amygdalin dramatically decreased and then gradually decreased by additional aging for two months. For the end-use maesil chungs (subjected to heat treatment), the amygdalin content ranged from 68.5 to 179.4 ppm, the soluble solid content from 58.8 to 62.3 oBrix, and the 5-HMF from 3.5 to 13.4 ppm. Their color characteristics exhibited a brightness of 26.8-27.6, a redness of 9.4-10.5, and a yellowness of 5.3-6.9. Their total sugar content was in 34.2-44.7%, consisting of 1.8-2.1 mg/mL glucose, 1.6-2.0 mg/mL fructose, and 1.3-1.9 mg/mL sucrose. Only malic acid and citric acid were detected in the enduse maesil chungs. While the trace amounts of Na and Fe were found, K, P, and Ca were relatively rich.
|
|
|
KEYWORD
|
|
|
maesi, maesil cultivar, maesil chung, amygdalin, quality characteristic
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|