ScholarWorks@숙명여자대학교

초록

This study investigated the quality characteristics and antioxidant activities of Yakju (Korean traditional rice wine) prepared with different ratios of Portulaca oleracea L (0%, 0.25%, 0.5%, 0.75%, 1%). The alcohol contents of Yakju was observed to increase during fermentation, reaching a maximum concentration of 16.10∼16.33% by the end of the process. The color values (L) showed decreasing brightness with increasing ratios of Portulaca oleracea L, whereas the redness and yellowness showed an increasing tendency. Increasing ratios of Portulaca oleracea L. also resulted in increased total phenol contents and DPPH radical scavenging activities. Sensory evaluations revealed that the Yakju fermented with 0.75% Portulaca oleracea L. had a higher preference than the other variations. We therefore conclude that Yakju prepared with 0.75% Portulaca oleracea L. is optimal for manufacturing Yakju.

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