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으뜸도라지 막걸리의 저장기간별 품질특성 및 항산화활성Quality Characteristics and Antioxidant Activities of Traditional Korean Rice Wine, Makgeolli, Fermented with Etteum Bell Flower Root Variety in Platycodon grandiflorum

Other Titles
Quality Characteristics and Antioxidant Activities of Traditional Korean Rice Wine, Makgeolli, Fermented with Etteum Bell Flower Root Variety in Platycodon grandiflorum
Authors
이연진변광인진소연
Issue Date
Apr-2018
Publisher
한국식생활문화학회
Keywords
Makgeolli; Etteum bell flower root; Platycodon grandiflorum; antioxidant activity; quality characteristics
Citation
한국식생활문화학회지, v.33, no.2, pp.133 - 141
Journal Title
한국식생활문화학회지
Volume
33
Number
2
Start Page
133
End Page
141
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/4580
DOI
10.7318/KJFC/2018.33.2.133
ISSN
1225-7060
Abstract
This study investigated the quality characteristics and antioxidant activities of Makgeolli (a traditional Korean rice wine) made with Etteum bell flower root (0.5, 1, 1.5, and 2% with steamed rice) during fermentation. The pH values of Makgeolli with Etteum bell flower root powder decreased after 3 days of fermentation and then increased after 5 days of fermentation. Sugar content decreased after 3 days of fermentation. Color evaluation showed the L values of these drinks decreased during fermentation, whereas a and b values both increased. The alcohol content of Makgeolli increased after fermentation, reaching a maximum concentration of 7.90-8.07% by the end of fermentation. Total phenolic compound contents and DPPH radical scavenging activities increased as the ratio of Etteum bell flower root increased. Sensory scores of Makgeolli fermented with 1.5% Etteum bell flower root ware greater than those of Makgeolli prepared by other treatments. Therefore, Makgeolli added with 1.5% Etteum bell flower root added considered to be the most suitable for manufacturing.
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전통예술학과 (전통식생활문화전공)
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