으뜸도라지 식초의 저장기간별 품질 특성 및 항산화 활성Quality Characteristic and Antioxidant Activities of Vinegar Added with Etteum Bell Flower Root
- Other Titles
- Quality Characteristic and Antioxidant Activities of Vinegar Added with Etteum Bell Flower Root
- Authors
- 이연진; 진소연; 변광인
- Issue Date
- Aug-2018
- Publisher
- 한국식품영양학회
- Keywords
- vinegar; Etteum bell flower root; Platycodon grandiflorum; quality characteristics; antioxidant activity; acetic acid fermentation
- Citation
- 한국식품영양학회지, v.31, no.4, pp 549 - 558
- Pages
- 10
- Journal Title
- 한국식품영양학회지
- Volume
- 31
- Number
- 4
- Start Page
- 549
- End Page
- 558
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/4383
- DOI
- 10.9799/ksfan.2018.31.4.549
- ISSN
- 1225-4339
- Abstract
- The aim of this study was to investigate the characteristics and antioxidant activities of vinegar made with Etteum bell flower root (0.5%, 1%, 1.5% and 2%) during two-step fermentation. Acetic acid was fermented at 30℃ for 16 days and samples of vinegar were extracted at 2, 4, 6, 8, 10, 12 and 16 days. The pH of Etteum bell flower root vinegar did not significantly differ among the samples, but the acidity increased during fermentation. Alcohol content decreased at 16 days of fermentation and less than 1% alcohol was shown in all samples after fermentation.
The pure acetic acid yield was 88.85~98.97%, whereby the total phenolic compound content and 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical scavenging activities increased as the ratio of the Etteum bell flower root increased. The sensory scores of vinegar fermented with 1.5% Etteum bell flower root are greater than those of vinegar prepared by other treatments. Therefore, vinegar with 1.5% Etteum bell flower root added is considered to be the most suitable for manufacturing.
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