Effect of Enzyme Treatment on Functional Properties of Nectarine Beverage

Youn, Sun-Joo; Lee, Eun-Tag; Cho, Jun-Gu; Kim, Duk‐jin

doi:10.3746/jkfn.2010.39.9.1379

Journal of the Korean Society of Food Science and Nutrition

2010

DOI: 10.3746/jkfn.2010.39.9.1379

|View full text |Cite

Effect of Enzyme Treatment on Functional Properties of Nectarine Beverage

Sun-Joo Youn¹,

Eun-Tag Lee²,

Jun-Gu Cho

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2012

2023

Publication Types

Select...

Article5

Relationship

Self Cite0

Independent5

Authors

Journals

Cited by 8 publications

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Quality Characteristics of Cold-air and Infrared-dried Peaches

Lee¹,

Youn

2012

Korean Journal of Food Preservation

View full text Add to dashboard Cite

This study was conducted to investigate the pH, soluble solid contents, color difference, mineral contents, free sugar contents, and sensory quality of infrared-and cold-air-dried peaches. The pH, soluble solid contents, and free sugar contents of the infrared-dried peaches were higher than those of the cold-air-dried peaches. In the Hunter's color value, the L and ΔE values of the infrared-dried peaches were higher than those of the cold-air-dried peaches; but the a and b values of the cold-air-dried peaches were higher than those of the infrared-dried peaches. The major organic acids of the dried peaches were citric acid, malic acid, and oxalic acid. The minerals with the highest to lowest contents, in that order, were K, Mg, Ca, Na, Fe, Zn, Cu, and Al. The mineral contents of the cold-air-dried peaches were higher than those of the infrared-dried peaches. The appearance and taste of the infrared-dried peaches were better than those of the cold-air-dried peaches. These results indicate that infrared drying is the effective drying method for the production of high-quality dried peaches.

show abstract

Quality Characteristics of Cold-air and Infrared-dried Peaches

Lee¹,

Youn

2012

Korean Journal of Food Preservation

View full text Add to dashboard Cite

show abstract

Quality Characteristics of Sugar-Preserved Peach Juice prepared Using Concentrates of Different Peach Cultivars

Jung¹,

Kim²,

Lee³

et al. 2017

EASDL

View full text Add to dashboard Cite

Quality Properties of Peach Pudding Added with Korean Peach (Prunus persica L. Batsch) Juice and Gelatin

박슬기¹,

송태희²,

김동호

et al. 2014

Journal of the Korean Society of Food Science and Nutrition

View full text Add to dashboard Cite

In this study, we investigated the quality properties and sensory evaluation of pudding added with peach (Prunus persica L. Batsch) juice and gelatin. The water content and pH of pudding decreased with increased peach juice content, whereas the sugar content increased. Further, the water content of pudding decreased with increased gelatin content, whereas the pH was constantly maintained and the sugar content slightly increased. Regarding the color of pudding, the L and b values decreased with increased peach juice content, whereas the L value increased with increased gelatin content. Regarding the texture of pudding, hardness and springiness decreased with increased peach juice content, whereas adhesiveness, chewiness, and cohesiveness all increased. All texture properties increased with higher gelatin content. In the sensory evaluation of color, flavor, taste, texture, and overall preference, pudding with 60% (w/w) peach juice and 1.5% (w/w) gelatin showed the highest values. These results demonstrate the possibility of using high value-added products for peach processing in the food industry, as the addition of peach juice and gelatin enhanced the quality and sensory properties of pudding.

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Effect of Enzyme Treatment on Functional Properties of Nectarine Beverage

Cited by 8 publications

References 9 publications

Quality Characteristics of Cold-air and Infrared-dried Peaches

Quality Characteristics of Cold-air and Infrared-dried Peaches

Quality Characteristics of Sugar-Preserved Peach Juice prepared Using Concentrates of Different Peach Cultivars

Quality Properties of Peach Pudding Added with Korean Peach (Prunus persica L. Batsch) Juice and Gelatin

Contact Info

Product

Resources

About