유자 과피와 과육을 활용한 유자고의 품질 특성

Abstract

This study was conducted to provide a basis data for the development of various products utilizing by producing yuja paste in the form of solids by yuja part based on the formulation shown in the old literature, enhancing its storage without adding sugar, and comparing its quality characteristics, sensory evaluation, anti-diabetic, antioxidant function, and physiological activity. It measured the anti-diabetic and anti-oxidant activity and quality characteristics of yuja paste made concentrated yuja using yuja pulp, pericarp, and whole yuja. The moisture content of the paste made of yuja pulp was high, while the viscosity, pH, and sugar content were high for the paste made of pericarp. In terms of color measurement, the L value was the highest for the paste made of pulp, while the a value and b value were the highest for the paste made of whole yuja. The α-glucosidase inhibitory activity, α-amylase inhibitory activity, total polyphenol content, and total flavonoid content were the highest for the paste made of pericarp. The DPPH free radical scavenging ability was the highest for the paste made of whole yuja. A preference test and quantitative descriptive analysis showed that the paste made of yuja pericarp had the highest overall preference, texture, and taste compared to other samples. As a result of this study, it was proven that yuja pericarp paste has high anti-diabetic and anti-oxidant activity as well as high preference, demonstrating the excellence of yuja pericarp. As yuja pulp has high anti-diabetic and anti-oxidant activity, it is desirable to use whole yuja in terms of utilizing resources that would otherwise be discarded. Based on these results, it is possible to develop and utilize various products using yuja paste.