韓國食生活文化學會誌 제33권 제2호 (p.133-141)

으뜸도라지 막걸리의 저장기간별 품질특성 및 항산화활성

Quality Characteristics and Antioxidant Activities of Traditional Korean Rice Wine, Makgeolli, Fermented with Etteum Bell Flower Root Variety in Platycodon grandiflorum
키워드 :
Makgeolli,Etteum bell flower root,Platycodon grandiflorum,antioxidant activity,quality characteristics

목차

Abstract
I. 서 론
II. 재료 및 방법
  1. 재료
  2. 으뜸도라지 분말 제조
  3. 으뜸도라지 막걸리 제조
  4. pH 및 당도
  5. 알코올 함량
  6. 산도
  7. 색도
  8. 총 폴리페놀 함량
  9. DPPH 자유라디칼 소거활성
  10. 관능 평가
  11. 통계 처리 방법
III. 결과 및 고찰
  1. pH의 변화
  2. 당도의 변화
  3. 알코올 함량의 변화
  4. 산도의 변화
  5. 색도의 변화
  6. 총 폴리페놀 함량
  7. DPPH 자유라디칼 소거능
  8. 관능 평가
IV. 요약 및 결론
Conflict of Interest
References

초록

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.