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KMID : 1134820190480111253
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 11 p.1253 ~ p.1261
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Quality Characteristics and Antioxidant Activities of Combined Fruit and Vegetable Juice according to the Mixing Ratio of Red Beet and Apple Juice
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Park Yeon-Ok
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Abstract
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This study analyzed the quality characteristics and antioxidant activity of a mixture of fruit and vegetable juices according to the mixing ratio of red beet juice and apple juice. The differences that developed between red beet juice and apple juice mixed at a ratio of 3:7 were also compared. The six juices are A∼F (A: red beet 100%, B: red beet 50%＋apple 49.97%＋vitamin C 0.03%, C: red beet 40%＋apple 59.97%＋vitamin C 0.03%, D: red beet 30%＋apple 69.96%＋vitamin C 0.04%, E: apple 99.95%＋vitamin C 0.05%, F (product): red beet 30%＋apple 69.95%＋vitamin C 0.05%. The juice containing more apple juice was lower in pH and higher in acidity, sugar, and the sugar content/acid ratio than that of the other samples. F juice had lower pH, higher acidity, and a higher sugar content than that of D juice. In the sensory evaluation, flavor, taste, viscosity, the swallow feeling and overall preference were significantly higher in the order E>B>D>C>A. The F juice got a high score on the sensory evaluation. The juice containing more red beet juice was higher in total polyphenol contents and antioxidant activities. In conclusion, the proper mixing ratio for the development of fruit and vegetable juice using red beet and apple is 3:7, and adding a certain amount of vitamin C when mixing the two ingredients together during processing is considered a desirable way to enhance the product’s quality and functionality.
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KEYWORD
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physicochemical characteristics, antioxidants activity, sensory evaluation, mixing ratio, quality
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