Mannitol 첨가에 따른 오렌지 주스의 이화학적, 관능적 특성 변화
(주)코리아스칼라
- 최초 등록일
- 2016.04.02
- 최종 저작일
- 2000.07
- 5페이지/ 어도비 PDF
- 가격 4,000원
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식생활문화학회
ㆍ수록지정보 : 韓國食生活文化學會誌 / 15권 / 3호
ㆍ저자명 : 김혜영B, 박춘욱
영어 초록
Varied levels of mannitol at 0%, 3%, 6% and 9% were added to the commercial orange juice and physicochemical and sensory characteristics of the juice were investigated. Refractive index of control had 11.3˚Bx and the index was significantly increased to that of the 18.4˚Bx as the addition was increased to the 9% level(p〈0.05). The values of pH and the acidity did not show significant differences among varied levels of mannitol added samples. However, sensory characteristics of aroma and sweet flavor were significantly increased as the addition levels were increased showing the values of aroma, from 7.5 to 11.3, and those of sweet flavor from 5.0 to 11.9, respectively (p〈0.05). The 9% added level sample had significantly the lowest sour and astringent flavor values of 4.0 and 2.3, respectively.
참고 자료
없음
"韓國食生活文化學會誌"의 다른 논문
더보기 (2/7)