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KMID : 1134820200490101115
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 10 p.1115 ~ p.1120
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Quality Characteristics of Jocheong, a Rice Syrup, with Aronia Juice
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Eom Hyun-Ju
Park Hui-Rim
Cho Eun-Sol
Kwon Nu-Ri
Yoon Hyang-Sik
Kim In-Jae
Kim Young-Ho
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Abstract
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This study examined the quality characteristics of jocheong, a traditional food in Korea, containing aronia juice. Jocheong was prepared with a malt liquid after liquefaction and saccharification and various amounts (0%, 10%, 20%, 30%, and 50%) of aronia juice. Jocheong was assessed for pH, total acidity, color, sugar concentrations, hydrogen-donating ability on DPPH, ABTS radical scavenging effects, and contents of the total polyphenols and tannins, respectively. The pH decreased with increasing amounts of aronia juice, whereas the total acidity increased gradually. In the specific viscosity, it is suitable to add 10∼30% aronia juice on jocheong. The reducing sugar was not correlated with the increase in the amount of aronia juice. Furthermore, the lightness (L) and yellowness (b) of jocheong decreased significantly with increasing amounts of aronia juice, while the redness (a) was not correlated with the increase in the amount of aronia juice. By increasing the amount of aronia juice, the polyphenol contents, DPPH, and ABTS radical scavenging activities were increased. The results suggest that the quality and acceptability of jocheong can be improved by adding 20∼30% of aronia juice.
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KEYWORD
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jocheong, aronia, quality characteristics
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