ScholarWorks@숙명여자대학교

초록

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.

키워드