복분자주스의 품질특성과 기능성분 분석

박희전¹, 송지영¹, 채규서¹, 이희권¹, 최혜란¹^,^*

Quality Characteristics and Functional Components of Bokbunja (Black Raspberry) Juice

Heejeon Park¹, Ji-young Song¹, Kyuseo Chea¹, Heekwon Lee¹, Hehran Choi¹^,^*

¹(재)고창복분자연구소

¹Gochang Black Raspberry Research Institute

^*Corresponding author: Heejeon Park, Department of Research and Development, Gochang Black Raspberry Research Institute, 42 Yongsan-ri, Buan-myeon, Gochang-gun, Jeollabuk-do, Korea. Tel: +82-63-560-5152; Fax: +82-63-563-6680, E-mail: heejeon0421@nate.com

ⓒ Copyright 2012 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Feb 02, 2012; Revised: Feb 23, 2012; Accepted: Feb 24, 2012

Published Online: Feb 28, 2012

Abatract

To promote the utilization of Rubus coreanus Miquel as a functional food, its physicochemical properties were examined during maturation and new beverage was developed based on the results of sugar content and acidity. The sugar content was ranged from 12-18 °Bx and the acidity was 0.4 to 0.9%. This study showed that the optimal sugar content was 13-14 °Bx and the acidity was 0.5-0.7% for developing Black raspberry beverage. Black raspberry beverage had higher contents of amino acid and mineral and greater antioxidant activity than orange and grape juices.

Keywords: Rubus coreanus Miquel; Beverage; Black Raspberry; Juice