• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.169-175
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• 2019

This study was carried out to produce the health functional food maesil cheong by replacing sucrose with isomaltooligosaccharide and fructooligosaccharide. The substitution levels of these oligosaccharides were between 10% and 100%. A 1:1 (w/w) mixture of maesil and sugar was adopted for preparing maesil cheong. The pH of maesil cheong remained unchanged (between 2.72 and 3.00) during 90-day storage period, regardless of oligosaccharide content. Citric and malic acids were identified in maesil cheong; citric acid accounted for 71-82% of the total organic acid content. Sucrose was completely liquefied in the sample after 30 days and was hydrolyzed steadily into fructose and glucose over the storage period. More than 75% of isomaltooligosaccharides remained in maesil cheong after 90 days when sucrose was completely replaced with isomaltooligosaccharide. However, fructooligosaccharides were mostly decomposed at the end of storage period. Thus, isomaltooligosaccharides may be suitable for acidic maesil cheong products to expect its health functional effect.