→ 한국식품과학회지2020 ; 52(4): 325-332
Properties and sugar composition of an apple vinegar beverage containing oligosaccharides during storage
첨가당의 종류에 따른 저장 중 식초음료의 품질특성
Jang-Ho Shin1, Jin-Hee Chang2, and Jung-Ah Han2,*
1Department of Foodservice Management and Nutrition, Sangmyung University 2Department of Food and Nutrition, Sangmyung University
1상명대학교 대학원 외식영양학과, 2상명대학교 식품영양학과
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 40oC 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.
vinegar beverage, fructooligosaccharide, isomaltooligosaccharide, sugar composition, reducing sugar
한국식품과학회지 2020 Aug; 52(4): 325 - 332