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KMID : 1134820170460111366
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 11 p.1366 ~ p.1372
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Quality Properties of Omija Beverage Based on the Storage Container and Storage Temperature
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Choi Eun-Young
Yu Jin-Hyeon
An Hui-Jeong
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Abstract
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This study compared the physicochemical quality characteristics of the Omija beverage for 36 weeks (9 months) depending on the storage container and storage temperature. From 3 weeks of storage, the optical density showed a significant difference according to the storage container, and the soluble solid contents showed a significant difference according to the storage container, storage temperature, and storage container×temperature. The total polyphenol and total acidity decreased slightly in the late storage period at all transparent and brown bottle treatments but the pH increased slightly. Generally, changes in the quality characteristics of Omija beverage at 4°C storage were less than that at 20°C and 36°C storage. Correlation analysis of each factors, optical density, soluble solid content, total polyphenol, pH, and total acidity showed a positive correlation with each item according to the storage period. The storage period, particularly the transparent bottle treatment, appeared to have a significant impact on reducing the optical density. A few quality changes were observed after the brown bottle treatment for 36 weeks. In addition the stability according to the storage temperature was confirmed in each treatment. The brown bottle treatment is effective in maintaining the quality of Omija beverage for 36 weeks.
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KEYWORD
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Omija beverage, storage temperature, storing container, total polyphenol
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