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한국식품과학회지
→ 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
ABSTRACT
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.
KEYWORD
yuzu pulp, dietary fiber, granules, physiochemical properties
한국식품과학회지 2021 Aug; 53(4): 382 - 390
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