KOREASCHOLAR

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.

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

• 이연진(영남대학교 식품과학과 외식산업학 전공, Department of Food Service Industry, Yeungnam University, Korea) | Yeon-Jin Lee
• 변광인(영남대학교 식품과학과 외식산업학 전공, Department of Food Service Industry, Yeungnam University, Korea) | Gwang-In Byun
• 진소연(숙명여자대학교 전통문화예술대학원 전통식생활문화전공, Department of Traditional Dietary Life Food, Graduate School of Culture and Arts, Sookmyung Women's University, Korea) | So-Yeon Jin Corresponding author