Manufacture of Dropwort Extract Using Brown Sugar, Fructose Syrup and Oligosaccharides
2005
Son, M.J. (Keimyung University, Daegu, Republic of Korea) | Cha, C.G. (Keimyung University, Daegu, Republic of Korea) | Park, J.H. (Keimyung University, Daegu, Republic of Korea) | Kim, C.S. (Cheju National University, Jeju, Republic of Korea) | Lee, S.P. (Keimyung University, Daegu, Republic of Korea), E-mail: [email protected]
The dropwort was fermented by steeping with brown sugar, fructose syrup or oligosaccharide at room temperature for 2 month, and then stored at cold room for 6 months. The dropwort extracts prepared with three different sugars showed more than 50°Brix, below pH 4.0 and about 0.7% titratable acidity. The dropwort extract with brown sugar showed 1.6×10∨6 viable cell counts and 21.2% reducing sugar. Formation of CO₂ gas was superior to the dropwort fermented with brown sugar or oligosaccharide.
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