|
KMID : 1134820140430040537
|
|
Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 4 p.537 ~ p.543
|
|
|
Physicochemical Properties of Citrus Hallabong Granules
|
|
Lee Chung-Woo
Kim Mi-Bo
Oh Young-Joo
Lim Sang-Bin
|
|
|
Abstract
|
|
|
|
Three different granule powders of Citrus Hallabong were prepared with different ratios of fresh juice and citric acid (J10C3=10.0:3.08, J08C4=8.75:4.33, J07C5=7.5:5.58) at fixed quantities of juice powder (70%), pressed cake powder (10%), and additives (6.92%), and their physicochemical properties were measured and compared with targeted commercial product (CP). The moisture content of Hallabong granules (HG) was 5.08∼5.44% (w/w), which was two times higher than that of CP. Titratable acidities increased with higher citric acid content and were 1.7∼2.3 times lower in HG compared to that of CP. Soluble solids of HG increased with higher citrus juice content (90∼98°Brix) and were slightly lower than that of CP. Vitamin C contents of HG increased with higher citrus juice content and were 5.8∼7.6 times lower than that of CP. In terms of color difference, L and b values of HG were higher while a value was lower than those of CP. Bulk and compaction densities of HG were 0.541∼0.660 g/mL and 0.561∼0.689 g/mL, respectively and were similar to those of CP. Water solubility and swelling capacity were 66.6∼72.0% and 3.84∼6.40 g/g, respectively, and were similar to those of CP. Hygroscopicity of HG after an hour of elapsed time was 1.6∼1.8 times higher than that of CP. Sensory evaluation test showed that color, sweetness, and overall acceptance of HG were not significantly different from those of CP, whereas flavor and bitterness of HG were lower than those of CP. In conclusion, convenient food granules could be made with Citrus Hallabong juice and pressed cake, which is similar to the commercial product.
|
|
|
KEYWORD
|
|
|
Citrus Hallabong, granule, physicochemical property, flow property
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|