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
- 이연진; 변광인; 진소연
- 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
- Pages
- 9
- 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
2288-7148
- 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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