저장 기간 중 적색 파프리카 음료의 이화학적 품질 특성 연구

Abstract

The red paprika beverage was prepared and its quality characteristics were monitored during storage (36±1 ℃ for 42 days). The paprika beverage samples were produced at different level of °Brix (8, 9, 10, 11 °Brix) and pH (pH 3, 3.5, 3.8, 4), and we carried out sensory evaluations citric acid. In this study, the paprika beverage with a pH 3.8 and, 10 °Brix showed a higher overall preference score. So, red paprika beverage with pH 3.8 and 10 °Brix was determinated as sample for this study. We identified five kinds of carotenoids from in the paprika beverage. At zero-day of storage of the red paprika beverage (RPB), 19.72±0.04 mg/100 g fresh weight (fw) capsanthin and 1.57±0.06 mg/100 g fresh weight (fw) β-cryptozanthin were detected as the main carotenoids. Capsanthin and β-cryptozanthin were 16.67±0.10 mg/100 g fw and 1.57±0.06 mg/100 g fw, respectively and these two carotenoids accounted for 95% of the total carotenoid content. β-carotene and β-cryptozanthin were the most abundant carotenoids observed during storage, even though their absolute contents levels decreased with storage time. At zero-day of storage, ascorbic acid in the RPB was 177.1±5.66 mg/L fw. After 42 days of storage, ascorbic acid in the RPB was 19.35±2.83 mg/L fw, which was about 11% of the initial ascorbic acid. The RPB also exhibited a higher mean total phenolic content (79.77±0.74 mg CE/100 g dry weight). In the antioxidant activities assay, the DPPH radical scavenging activity of RPB was 85.87% and the ABTS radical scavenging activity was 31.57%. None of the samples showed any significant change in their pH values and soluble solids (10.3±0.6 °Brix) during storage. All the parameters of color values (L*, a* and b*) increased during storage, and between day zero and day 21, the ΔE* value was 4.48, between day 21 and day 42, the ΔE*SUBab/SUB value was 3.92, there were marked difference area. Microbiological analyses showed that total aerobic bacteria and E. coli / coliform counts were not detected during storage at 36±1℃ for 42 days.