ScholarWorks@숙명여자대학교

초록

In this study, we assessed the quality characteristics, antioxidant activity, and sensory attributes of Gwahaju (Korean traditional fortified rice wine) prepared using varying amounts (0%, 0.5%, 1%, 1.5%) of red-fleshed dragon fruit powder. During the fermentation period, a slight decrease in the alcohol content of the Gwahaju was observed with the addition of red-fleshed dragon fruit powder, with the alcohol content ranging between 21.33% and 21.64%. The pH of the Gwahaju remained within the range of 4.01 to 4.09. There was a slight increase in the content of soluble solids over the fermentation period, with the final soluble solids content of the Gwahaju ranging from 22.47 to 22.87 oBrix %. The color evaluation showed that the brightness (L value) decreased as the proportion of red-fleshed dragon fruit powder increased. Redness (a value) decreased with the fermentation period but increased with higher levels of red-fleshed dragon fruit powder. Yellowness (b value) increased with both the fermentation period and increasing levels of red-fleshed dragon fruit powder. The total phenol content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities also increased as the proportion of red-fleshed dragon fruit powder increased. The sensory evaluations revealed that the Gwahaju with 1% red-fleshed dragon fruit powder was preferred over other combinations. Therefore, Gwahaju supplemented with 1% red-fleshed dragon fruit appears to be the most suitable combination for manufacturing.

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