Effect of Fresh Plum Substitution with Pickled Plum on the Properties of Umeshu Product
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Abstract
This study aimed to replace fresh plum with salted pickled plum in umeshu product. Pickled plum was desalted by soaking in water for 24 and 48 h. Desalted pickled and fresh plum were mixed with 40% alcohol to produce umeshu at a ratio of 100:0, 75:25, 50:50, 25:75 and 0:100 (w/w). The physicochemical properties of umeshu was determined during 180 days of the incubation time. The total soluble solid and total acid of umeshu of all treatments were increased, while the pH was decreased with increasing incubation time. L* a* b* of all treatments were increased. The sensory evaluation was carried out by using 9-point hedonic scale with 30 panelists. The result showed that treatment with a ratio of 75:25 and 50:50 had the highest liking score for odor, flavor, transparency and overall liking. Moreover, umeshu from desalted pickled plum with 48 h soaking time had higher score in color, odor, flavor, transparency and overall liking than 24 h soaking time.
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