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토사자 첨가량을 달리한 약주의 품질 특성Quality Characteristics of Yakju (Korean Traditional Rice Wine) Supplemented with Varying Amounts of Cuscuta Seed (Cuscuta chinensis Lamark)

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Quality Characteristics of Yakju (Korean Traditional Rice Wine) Supplemented with Varying Amounts of Cuscuta Seed (Cuscuta chinensis Lamark)
Authors
조종원진소연
Issue Date
Dec-2020
Publisher
동아시아식생활학회
Keywords
Yakju; Cheongju; Cuscuta chinensis Lamark; quality characteristics; antioxidant activity
Citation
동아시아식생활학회지, v.30, no.6, pp.409 - 416
Journal Title
동아시아식생활학회지
Volume
30
Number
6
Start Page
409
End Page
416
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/902
DOI
10.17495/easdl.2020.10.30.6.409
ISSN
1225-6781
Abstract
We investigated the quality characteristics as well as the antioxidant properties of Yakju (Korean traditional alcohol) supplemented with varying proportion (0%, 0.25%, 0.5%, 0.75%, 1%) of Cuscuta chinensis Lamark. The alcohol content of Yakju increased following fermentation, reaching a maximum concentration of 16.13∼17.07% by the end of the process. An evaluation of the color of the end product showed that the brightness decreased as the proportion of Cuscuta chinensis Lamark increased. Fermentation marginally increased the yellowing of Yakju. The total phenol content and 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical scavenging activities also increased as the proportion of Cuscuta chinensis Lamark increased. Sensory evaluations showed a higher preference for Yakju fermented with 0.75% Cuscuta chinensis Lamark compared to the other combinations. Therefore, Yakju supplemented with 0.75% Cuscuta chinensis Lamark appears to be the most suitable combination for production.
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전통예술학과 (전통식생활문화전공)
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