설탕 대체제로 알룰로스를 활용한 레몬청의 발효기간에 따른 품질특성

Abstract

In this study, lemon cheong was made using sugar and allulose as a substitute, and quality changes were compared and measured during 5 week fermentation period. The total acidity of sugar and allulose lemon cheong increased during the fermentation period. The sweetness decreased when allulose was added to 60.55~61.05 Brix for sugar lemon cheong and 49.95~50.52 Brix for allulose lemon cheong. As for free sugars, fructose (13.25 61.68 mg/mL) and allulose (13.79 90.21 mg/mL) of lemon cheong increased, and sucrose (464.63 113.82 mg/mL) decreased during the fermentation period. In allulose lemon cheong, glucose (4.13 0.48 mg/mL) and allulose (466.06 231.63 mg/mL) were decreased. As for organic acids, malic, acetic, and citric acid were detected in sugar and allulose lemon cheong, but there was no significant change in the content during the fermentation period. The total phenol content increased with fermentation period to 4.40 7.72 mg GAE/mL in sugar lemon cheong and 5.17 8.72 mg GAE/mL in allulose lemon cheong. DPPH radical scavenging activity was 58.11-58.42% in sugar lemon cheong and 64.07-64.18% in allulose lemon cheong. ABTS radical scavenging activity was 84.12-84.37% in sugar lemon cheong and 94.04-94.29% in allulose lemon cheong, which was higher in lemon cheong made with allulose. Antimicrobial activities were found against Salmonella Enteritidis and Staphylococcus aureus in sugar lemon cheong, but not in allulose lemon cheong.