→ 한국식품과학회지2021 ; 53(4): 382-390
Production of yuzu granules using enzyme treated yuzu pulp powder and evaluation of its physiochemical and functional characterization
유자박 식이섬유를 이용한 유자과립 제조 및 이화학적 특성조사
Hyeon Jun Seong1, Bo-Bae Lee2, Duck-Hyun Kim3, Ji-Young Ha4, Seung-Hyun Lee4, and Seung-Hee Nam1,5,*
1Food Science & Technology, Chonnam National University2Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services3Resource management division of Jeollanamdo Agricultural Research and Extension Service4G&B Incorporation5Institute of Agricultural Science and Technology, Chonnam National University
성현준1 · 이보배2 · 김덕현3 · 이승현4 · 하지영4 · 남승희1,5,*
1전남대학교 식품공학과,2전남농업기술원 과수연구소,3전남농업기술원 자원경영연구소,4주식회사지앤비,5전남대학교 농업과학기술 연구소
In this study, solubilized yuzu pulp powder (EYP) was produced using enzyme treated yuzu pulp powder (YP) and used to manufacture yuzu granules (0-20% EYP content). The physicochemical, product stability, and functional properties of Yuzu granules were compared among five enzyme treatments. Among the five treatments, CL had the highest YP solubilization yield (48.68%). Microstructural observation of EYP using FE-SEM revealed that its surface became irregular and porous after enzymatic treatment. Compared to YP, EYP had 2 times lower insoluble dietary fibers and 3 times lower hemicellulose and cellulose content. Among the yuzu granules, IV (yuzu granules with 15% EYP) had an excellent water and oil holding capacity and flowability. IV granule had the highest narirutin and hesperidin content of 3.4 mg and 2.2 mg/g DW, respectively and the highest antioxidant (68.4%) and tyrosinase inhibitory activities (82.5%). Therefore, EYP or granule with EYP can be used as a functional component in food industry or pharmaceutical field.
yuzu pulp, dietary fiber, granules, physiochemical properties
한국식품과학회지 2021 Aug; 53(4): 382 - 390