표제지
목차
국문 요약 13
Ⅰ. 서론 16
Ⅱ. 연구 1 알룰로오스시럽의 품질특성 및 저장안정성 20
1. 재료 및 방법 20
1) 실험 재료 20
2) 저장 조건 21
3) 갈색도 23
4) 점도 및 가용성 고형분 함량 23
5) pH 및 산도 23
6) 항산화 활성 24
7) 알룰로오스 및 5-HMF 함량 26
8) 저장 중 알룰로오스 시럽의 분해물 분석 28
9) 기호도 검사 30
10) 통계처리 31
2. 결과 및 고찰 32
1) 외관 및 갈색도 32
2) 점도 및 가용성 고형분 함량 36
3) pH 및 산도 39
4) 항산화 활성 43
5) 알룰로오스 및 5-HMF 함량 50
6) 저장 중 알룰로오스 시럽의 분해물 분석 55
7) 기호도 검사 58
Ⅲ. 연구 2 알룰로오스시럽 적용 음료의 품질특성 및 저장안정성 61
1. 재료 및 방법 61
1) 실험 재료 61
2) 시료 및 저장 조건 62
3) 갈색도 및 점도 68
4) pH 및 산도 68
5) 알룰로오스 함량 69
6) 기호도 검사 70
7) 통계처리 71
2. 결과 및 고찰 72
1) 외관, 갈색도 및 점도 72
2) pH 및 산도 81
3) 알룰로오스 함량 88
4) 기호도 검사 93
Ⅳ. 결론 97
Ⅴ. 참고문헌 100
Ⅵ. 부록 112
1. 알룰로오스시럽 기호도 검사지 112
2. 알룰로오스시럽 적용 음료류 기호도 검사지 (공통 문항) 115
3. 알룰로오스시럽 적용 음료류 기호도 검사지 (개별 문항) 117
Ⅶ. Abstract 119
Table 1. Storage stability evaluation cycle of D-allulose syrup according to storage period and temperature 22
Table 2. HPLC condition for the determination of D-allulose and 5-HMF content during D-allulose syrup storage 27
Table 3. GC/MS condition for the determination of D-allulose syrup composition during D-allulose syrup storage 29
Table 4. Changes in brown index according to storage period and temperature of D-allulose syrup 35
Table 5-1. Changes in ABTS radical scavenging activity according to storage period and temperature of D-allulose syrup 47
Table 5-2. Changes in DPPH radical scavenging activity according to storage period and temperature of D-allulose syrup 48
Table 5-3. Changes in total polyphenol content according to storage period and temperature of D-allulose syrup 49
Table 6. Changes in 5-HMF content according to storage period and temperature of D-allulose syrup 54
Table 7. Major compounds identified by GC/MS from D-allulose syrup, pyrolyzed for 0, 8, and 16 weeks at 60℃ 57
Table 8. Sensory properties of D-allulose syrup prepared with different storage period and temperature 60
Table 9-1. Formula for the soft drink with D-allulose syrup 63
Table 9-2. Formula for the coffee with D-allulose syrup 63
Table 9-3. Formula for the peach black tea with D-allulose syrup 64
Table 10-1. Storage stability evaluation cycle of D-allulose syrup added soft drink according to storage period and temperature 65
Table 10-2. Storage stability evaluation cycle of D-allulose syrup added coffee according to storage period and temperature 66
Table 10-3. Storage stability evaluation cycle of D-allulose syrup added peach black tea according to storage period and temperature 67
Table 11. HPLC condition for the determination of D-allulose content during beverage storage 69
Table 12-1. Changes in brown index and viscosity according to storage period and temperature of soft drink with D-allulose syrup 78
Table 12-2. Changes in brown index and viscosity according to storage period and temperature of coffee with D-allulose syrup 79
Table 12-3. Changes in brown index and viscosity according to storage period and temperature of peach black tea with D-allulose syrup 80
Table 13-1. Changes in pH and acidity according to storage period and temperature of soft drink with D-allulose syrup 85
Table 13-2. Changes in pH and acidity according to storage period and temperature of coffee with D-allulose syrup 86
Table 13-3. Changes in pH and acidity according to storage period and temperature of peach black tea with D-allulose syrup 87
Table 14-1. Changes in D-allulose content according to storage period and temperature of soft drink with D-allulose syrup 90
Table 14-2. Changes in D-allulose content according to storage period and temperature of coffee with D-allulose syrup 91
Table 14-3. Changes in D-allulose content according to storage period and temperature of peach black tea with D-allulose syrup 92
Fig. 1. Appearance of D-allulose syrup with different storage period and temperature 34
Fig. 2. Changes in viscosity according to storage period and temperature of D-allulose syrup 37
Fig. 3. Changes in soluble solid content according to storage period and temperature of D-allulose syrup 38
Fig. 4. Changes in pH according to storage period and temperature of D-allulose syrup 41
Fig. 5. Changes in acidity according to storage period and temperature of D-allulose syrup 42
Fig. 6. Changes in D-allulose content according to storage period and temperature of D-allulose syrup 53
Fig. 7-1. Appearance of D-allulose syrup added soft drink with different storage period and temperature 75
Fig. 7-2. Appearance of D-allulose syrup added coffee with different storage period and temperature 76
Fig. 7-3. Appearance of D-allulose syrup added peach black tea with different storage period and temperature 77
Fig. 8-1. Sensory properties of D-allulose syrup added soft drink prepared with different storage period and temperature 94
Fig. 8-2. Sensory properties of D-allulose syrup added coffee prepared with different storage period and temperature 95
Fig. 8-3. Sensory properties of D-allulose syrup added peach black tea prepared with different storage period and temperature 96