|
KMID : 1134820080370060744
|
|
Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 6 p.744 ~ p.751
|
|
|
Physicochemical Properties of Added Sugar Ratio on Gugija-Sugar Leaching by Using Gugija (Lycii fructus) Raw Fruit
|
|
Lee Ka-Soon
Kim Gwan-Hou
Kim Hyun-Ho
Lee Hee-Chul
Paik Seung-Woo
Lee Sox-Su
|
|
|
Abstract
|
|
|
|
Physicochemical properties of Gugija-sugar leaching were investigated by adding sugar ratio on Gugija (Lycii fructus) raw fruit. Gugija were prepared by parboiling (40～50 sec at 85℃ and unparboiling. Gugija-sugar leaching were leached after preserving (5 months at 5℃) Gugija-sugar mixture (20, 40, 60, 80 and 100% sugar based on raw Gugija). The yield increased with UPRGSL-4 (Gugija-sugar leaching adding 80% sugar) having the highest yield at 77.5%; in contrast, total acidity decreased with increasing ratio of sugar. The main organic acids of raw Gugija are tartaric acid (0.63%), citric acid (0.57%), malic acid (0.54%) and succinic acid (0.3%). Citric acid and succinic acid decreased with increasing ratio of sugar but malic acid and tartaric acid increased on Gugija-sugar leaching. Polyphenolics and betaine content of unparboiling Gugija-sugar leaching decreased as increase ratio of sugar but in term of used Gugija amount, betaine content of each Gugija-sugar leaching was equal to raw Gugija. Also, parboiling Gugija-sugar leaching decreased quickly with increasing ratio of sugar, especially PRGSL-4 and PRGSL-5 (parboiling Gugija-80 and 100% sugar leaching, respectively) was not determined. 15 types of free amino acids were detected in raw Gugija; the total content was 601.6 ㎎/100 g and the highest amino acid among them was serine, 218.1 ㎎/100 g. In PRGSL-4 prepared by parboiling, 9 kinds of free amino acid were detected and the total content was 383.3 ㎎/100g. Also, in UPRGSL-4 (unparboiling Gugija-80% sugar leaching), all 17 kinds were detected and its total content was 705.7 ㎎/100 g.
|
|
|
KEYWORD
|
|
|
Lycii fructus raw fruit, Gugijja-sugar mixture, physicochemical properties, betaine
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|