Earticle

초록

영어

Thermal degradation characteristics of sucrose was investigated. A 20% sucrose solution was heated totemperatures of 110-150oC for 1-5hr. Chromaticity, pH, organic acids, 5-hydroxymethylfurfural (HMF), free sugars, electrondonating ability (EDA), and ascorbic acid equivalent antioxidant capacity (AEAC) of the heated sucrose solutions wereevaluated. With increasing temperatures and times, the L-, a-, and b-values decreased; however, total color difference (∆Eab)increased. The pH and sucrose contents decreased, and fructose and glucose contents increased with increasing heatingtemperature and time. Organic acids, such as formic acid, lactic acid, and levulinic acid, and HMF contents increased withincreasing heating temperatures and times. EDA (%) and the AEAC of the heated sucrose solutions increased with increasingheating temperature and time. The heated sucrose solution was more effective than unheated sucrose solution, having higherEDA (90 fold), and AEAC (13 fold).

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Koan Sik Woo [ National Institute of Crop Science, Rural Development Administration, Milyang, Gyeongnam 627-803, Korea ]
• In Guk Hwang [ Department of Food Science and Technology, Chungbuk National University, Cheongju, Chungbuk 361-763, Korea ]
• Youn Ri Lee [ Department of Food Science and Technology, Chungbuk National University, Cheongju, Chungbuk 361-763, Korea ]
• Junsoo Lee [ Department of Food Science and Technology, Chungbuk National University, Cheongju, Chungbuk 361-763, Korea ]
• Heon Sang Jeong [ Department of Food Science and Technology, Chungbuk National University, Cheongju, Chungbuk 361-763, Korea ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664