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KMID : 1134820080370091182
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 9 p.1182 ~ p.1189
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Changes of Free Sugar on Gugija-sugar Leaching Processing from Gugija (Lycii fructus) Raw Fruit
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Lee Ka-Soon
Kim Gwan-Hou
Kim Hyun-Ho
Lee Hee-Chul
Oh Man-Jin
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Abstract
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Changes of free sugar on Gugija-sugar leaching were investigated by adding sugar on Gugija (Lycii fructus) raw fruit. Gugija were prepared by parboiling (40～50 sec at hot water of 85℃) and unparboiling. Gugija-sugar leaching were leached after preserving (5 and 10 months at 5℃) Gugija-sugar mixture (ratio of raw Gugija and sugar, 1:0.2, 1:0.4, 1:0.6, 1:0.8, and 1:1/w:w). Soluble starch content of Gugija-sugar leaching increased with increasing ratio of sugar without reference to parboiling treatment, having the highest content, 2.5% at UPRGSL-4 (unparboiling Gugija:sugar, 1:0.8 leaching). Maltose content increased with increasing ratio of sugar in PRGSL, being the highest at 12.66% in PRGSL-5 (parboiling Gugija:sugar, 1:1 leaching) at 10 months leaching periods. Most of the sucrose went out of existence with increasing leaching periods; content was 4.22% on PRGSL-5 and 1.36% on UPRGSL-5. Content of glucose and fructose increased with increasing ratio of sugar; glucose content was 7.86% on PRGSL-4 and 26.22% on UPRGSL-5, at 10 months leaching periods. Fructose content was 18.46% on PRGSL-5 and 22.51% on UPRGSL-4 at 10 months leaching periods. Contents of sorbitol and glycerol increased with increasing ratios of sugar.
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KEYWORD
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Lycii fructus raw fruit, Gugija-sugar mixture, leaching, sucrose, glucose, fructose
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