유자청을 첨가한 쌀조청의 이화학적 품질 특성 및 소비자 기호도 분석
Analysis of physicochemical quality characteristics and consumer preference of rice syrup with added yuja-cheong
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This study investigates the physicochemical properties and antioxidant activity of rice syrup (jocheong) with varying concentrations of yuja-cheong (yuja marmalade) to explore its potential as a functional traditional food. Yuja-cheong was added at concentrations of 0%, 20%, 40%, 60%, and 80%, and the resulting samples were analyzed for pH, soluble solids content (°Brix), viscosity (cp), color (L*, a*, b*), total polyphenol content (TPC), and DPPH radical scavenging activity. As the proportion of yuja-cheong increased, pH (4.99 to 3.49), °Brix (9.00 to 7.03), and viscosity (1724.33 to 671.10 cp) significantly decreased (p<0.001). A significant decline in lightness, redness, and yellowness was observed as well (p<0.001). Conversely, antioxidant activity significantly increased, with TPC rising from 0.16 to 0.25 mg GAE/g and DPPH radical scavenging activity increasing from 4.52% to 34.26% (p<0.001, p<0.01). These findings suggest that bioactive compounds in yuja-cheong, such as organic acids and flavonoids, effectively enhance the antioxidant properties of rice syrup. This study provides evidence that yuja-cheong can be used to improve the functional quality of traditional jocheong, supporting its potential in developing health-oriented traditional foods.
Abstract
This study investigates the physicochemical properties and antioxidant activity of rice syrup (jocheong) with varying concentrations of yuja-cheong (yuja marmalade) to explore its potential as a functional traditional food. Yuja-cheong was added at concentrations of 0%, 20%, 40%, 60%, and 80%, and the resulting samples were analyzed for pH, soluble solids content (°Brix), viscosity (cp), color (L*, a*, b*), total polyphenol content (TPC), and DPPH radical scavenging activity. As the proportion of yuja-cheong increased, pH (4.99 to 3.49), °Brix (9.00 to 7.03), and viscosity (1724.33 to 671.10 cp) significantly decreased (p<0.001). A significant decline in lightness, redness, and yellowness was observed as well (p<0.001). Conversely, antioxidant activity significantly increased, with TPC rising from 0.16 to 0.25 mg GAE/g and DPPH radical scavenging activity increasing from 4.52% to 34.26% (p<0.001, p<0.01). These findings suggest that bioactive compounds in yuja-cheong, such as organic acids and flavonoids, effectively enhance the antioxidant properties of rice syrup. This study provides evidence that yuja-cheong can be used to improve the functional quality of traditional jocheong, supporting its potential in developing health-oriented traditional foods.