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Effect of Sugared Sweeteners on Quality Characteristics of Prunus mume Fruit Syrup

당침 당이 매실 청 품질에 미치는 영향

Mun, Kwang-Ho;Lee, Han-Cheol;Jo, Ah-Hyeon;Lee, Seo-Hyun;Kim, Na-Ye-Seul;Park, Eun-Ji;Kang, Ju-Yeong;Kim, Jung-Beom
문광호;이한철;조아현;이서현;김나예슬;박은지;강주영;김중범

  • Received : 2019.03.29
  • Accepted : 2019.05.09
  • Published : 2019.06.30

Abstract

The objective of this study was to evaluate the quality-based characteristics of Prunus mume fruit syrup, which is manufactured with various sugared sweeteners for suggestion of suitable alternative sweetener. Sweetener such as sucrose (MHP1), crystalline fructose (MHP2) and liquid fructo-oligosaccharide (MHP3) are used to manufacture Prunus mume fruit syrup. The sugar content of MHP1, MHP2 and MHP3 showed 53, 54 and $36^{\circ}Brix$, respectively. The total organic acid content of MHP1, MHP2 and MHP3 was 2.22, 3.07 and 3.71%. The total free sugar content of MHP1, MHP2 and MHP3 was 54.39, 47.52% and 31.62%, respectively. The appearance of MHP1 and MHP2 remained unchanged for the entire period but MHP3 had molded since the first week. This was as a result of the low total free sugar content in MHP3 sugared with liquid fructo-oligosaccharide compared to MHP1 and MHP2 sugared with solid sucrose and fructose. The sensory characteristics of MHP2 manufactured with crystalline fructose indicated an above average quality, indicating that it is difficult to manufacture Prunus mume fruit syrup using liquid sugar. It is suggested that crystalline fructose characterized solid form and lower glycemic index than sucrose be useful to manufacture Prunus mume fruit syrup as alternative sweetener.

Keywords

Prunus mume fruit syrup;sucrose;fructose;oligosaccharide;quality characteristics

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