The purpose of this study was to establish the best optimized extraction condition for the optimal development of fresh maca beverage using low temperature extraction and enzyme treatment. Low temperatures were applied to prevent heatrelated nutritional loss during the extraction process. Best extraction conditions were investigated based on the ratio of maca to water, the ratio of enzymes, extraction temperature and time, and agitation. The optimal enzyme conditions were also examined after the treatment of cellulase:pectinase mixture to maintain the original color and flavor, as well as to increase the extraction yield. When cellulase:pectinase was 1:1, the extraction rate ranged from 77.84 to 79.29%. In addition, the best extraction rate was found when maca was mixed with twice volume of water and incubated at 45°C (84.05±0.32%) with 90 rpm (87.13±0.46%) agitation for 3 hours (84.73±0.29%). Furthermore, sensory evaluation showed a high score in flavor, sweetness, and overall acceptability after adding 3% jujube concentrate into a fresh maca beverage.

Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 실험재료
  2. 마카추출 조건 확립
  3. 추출수율
  4. pH, 색도, 당도 및 적정산도
  5. 관능검사
 III. 결과 및 고찰
  1. 마카 최적 물 첨가 비율
  2. 마카 추출 최적 효소
  3. 마카 추출 최적 온도
  4. 마카 추출 최적 시간
  5. 마카 추출 최적 교반속도
  6. 관능검사
 IV. 요약 및 결론
 References

• 김정아(대구대학교 식품공학과) | Jeong-Ah Kim (Department of Food Engineering, Daegu University)
• 임무혁(대구대학교 식품공학과) | Moo-Hyeog Im (Department of Food Engineering, Daegu University) Corresponding author