첨가당의 종류에 따른 저장 중 식초음료의 품질특성

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 52; no. 4; pp. 325 - 332
• Main Authors: 신장호(Jang-Ho Shin), 장진희(Jin-Hee Chang), 한정아(Jung-Ah Han)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.08.2020; Korean Society of Food Science & Technology
• Subjects: Acidity; Beverages; Browning; Composition; Fructooligosaccharides; Organic acids; Phenolic compounds; Phenols; Properties (attributes); Sucrose; Sugar; Turbidity; Vinegar; 식품과학; fructooligosaccharide; reducing sugar; vinegar beverage; isomaltooligosaccharide; sugar composition
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2020.52.4.325

In this study, we prepared apple vinegar beverage with different acidity levels (low and high, LA and HA, respectively) containing fructooligosaccharide (FOS) or isomaltooligosaccharide (IMO). The changes in their properties and sugar composition during storage (at 40o C for 6 months) with those of the control (sample containing sucrose, SUR) were compared. The reducing sugar content in all samples increased during the storage, except for IMO-LA, and SUR showed the highest values. More organic acids were found in the HA samples than in the LA samples. The browning degree, turbidity, and total phenolic content increased during storage in all samples although IMO-LA showed the least. The IMO amount was maintained in the sample during storage. However, most of the FOS and SUR were degraded into glucose and fructose. In conclusion, the properties of low-acidity beverages could be better maintained with the addition of oligosaccharides compared to SUR, and IMO was more suitable for this purpose than FOS, when considering functionality.