적용과 분말 첨가량을 달리한 과하주의 품질 특성

Abstract

In this study, we assessed the quality characteristics, antioxidant activity, and sensory attributes of Gwahaju (Korean traditional fortified rice wine) prepared using varying amounts (0%, 0.5%, 1%, 1.5%) of red-fleshed dragon fruit powder. During the fermentation period, a slight decrease in the alcohol content of the Gwahaju was observed with the addition of red-fleshed dragon fruit powder, with the alcohol content ranging between 21.33% and 21.64%. The pH of the Gwahaju remained within the range of 4.01 to 4.09. There was a slight increase in the content of soluble solids over the fermentation period, with the final soluble solids content of the Gwahaju ranging from 22.47 to 22.87 oBrix %. The color evaluation showed that the brightness (L value) decreased as the proportion of red-fleshed dragon fruit powder increased. Redness (a value) decreased with the fermentation period but increased with higher levels of red-fleshed dragon fruit powder. Yellowness (b value) increased with both the fermentation period and increasing levels of red-fleshed dragon fruit powder. The total phenol content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities also increased as the proportion of red-fleshed dragon fruit powder increased. The sensory evaluations revealed that the Gwahaju with 1% red-fleshed dragon fruit powder was preferred over other combinations. Therefore, Gwahaju supplemented with 1% red-fleshed dragon fruit appears to be the most suitable combination for manufacturing.