Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Properties and sugar composition of an apple vinegar beverage containing oligosaccharides during storage

첨가당의 종류에 따른 저장 중 식초음료의 품질특성

  • Shin, Jang-Ho (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Chang, Jin-Hee (Department of Food and Nutrition, Sangmyung University) ;
  • Han, Jung-Ah (Department of Food and Nutrition, Sangmyung University)
  • 신장호 (상명대학교 대학원 외식영양학과) ;
  • 장진희 (상명대학교 식품영양학과) ;
  • 한정아 (상명대학교 식품영양학과)
  • Received : 2020.05.13
  • Accepted : 2020.06.29
  • Published : 2020.08.31
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Abstract

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 40℃ 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.

설탕을 대체하여 프락토올리고당과 이소말토올리고당을 첨가당으로 저산도 및 고산도 식초 음료를 제조한 후, 저장기간 중 이화학적 품질 특성과 올리고당 안정성을 비교하였다. pH는 저장 기간에 따라 모든 시료가 감소하는 경향을 보였으며, 감소폭은 이소말토올리고당이 가장 작았으며, 프락토올리고당, 설탕 첨가군 순으로 나타났다. 환원당은 제조 직후에는 설탕 첨가군이 가장 낮고 이소말토올리고당 첨가군이 가장 높았으나, 이소말토 올리고당 첨가군은 저장기간 동안 유의적인 변화를 보이지 않은 반면, 설탕과 프락토올리고당 첨가군은 저장 1달차에 급격히 증가한 후 6개월까지 완만히 증가하였고, 최종적으로 설탕 첨가군이 가장 높은 함량을 나타냈다. 갈색도는 고산도 설탕 첨가군이 저장 3개월부터 급격히 증가함을 보였고, 탁도 역시 고산도 설탕 첨가군이 저장 2개월부터 급격히 증가하는 모습을 보였다. 총 폴리페놀 함량의 경우, 저산도 이소말토올리고당 첨가군을 제외한 모든 시료가 저장 기간에 따라 증가함을 보였으며, 산도에 따라서는 고산도 식초 음료의 총 폴리페놀 함량이 저산도 식초 음료와 비교해 높은 것으로 나타나, 최종적으로 고산도 설탕 첨가군이 가장 높은 값을 보였다. 이는 첨가당의 산 안정성에 기인한 것으로 40℃에서 저장 중 식초 음료 중 함유되어 있던 환원성 알데하이드와 아미노산, 펩타이드 등의 아미노화합물이 amino-carbonyl 반응을 통해 melanoidin을 생성하였기 때문으로 보인다. 저장 기간 동안 첨가당의 함량과 안정성을 비교하였을 때 저산도 및 고산도 식초 음료의 설탕과 프락토올리고당은 제조 직후와 비교해 저장 1달차부터 급격히 감소하여, 저장 6개월 후 대부분 포도당과 과당으로 분해되었으나 이소말토올리고당은 모든 시료에서 제조 직후와 큰 차이를 보이지 않고 안정성을 나타내었다. 이상의 결과로 식초와 같은 산도가 낮은 음료류에는 첨가당으로 이소말토올리고당을 사용하는 것이 음료의 관능적 특성을 유지하면서 체내에 유익한 올리고당의 기능성 효과를 얻는 데에 바람직할 것으로 생각된다.

Keywords

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