Earticle

초록

영어

Fruit juices such as grape juice are associated with healthy products by consumers because of the many health benefits they provide. Farm produced (FPGJ) and commercially produced grape juice (CPGJ) in South Korea were compared and studied through the evaluation of their physicochemical, functional, and sensory properties. The results of this study show that FPGJ's physicochemical properties are more varied than CPGJ. The pH, titratable acidity, and total soluble solids of FPGJ were higher than CPGJ. FPGJ had a higher mean value for total phenolics ( GAE), total flavonoid (2,558.20±50.06 mg/L), total anthocyanin (3,238.80±56.11 mg/L), and radical scavenging activity (86.48%) than CPGJ, although the differences were significant only with regard to total flavonoid and total anthocyanin. This study also demonstrates that CPGJ is preferred in terms of sensory evaluation. These properties may be used as a basis for the optimization of processing to produce a higher quality grape juice.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자

• Cabrera, Shirley Gutierrez [ Department of Food Science and Technology, Kyungpook National University ]
• Moon, Kwang-Deog [ Department of Food Science and Technology, Kyungpook National University ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664