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수수 및 옥수수 첨가 비율별 발효주의 품질 특성 KCI 등재

Quality Characteristics of Korean Traditional Wines with Different Amounts of Sorghum and Corn

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  • URLhttps://db.koreascholar.com/Article/Detail/417182
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한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

In this study, we attempted to compare the quality characteristics of korean traditional wines with different amounts of corn and sorghum. These samples were analyzed for pH, total acidity, ethanol contents, total polyphenol, total flavonoid and tannin contents, ABTS and DPPH radical scavenging activities. The pH of fermented wines ranged from 3.83 to 4.64 and the total acidity of samples ranged from 0.30~0.63% on the 12th day of fermentation period. After 12 days of fermentation, the alcohol content of sorghum and corn fermented wines ranged between 11.6~15.5%. The a value(Redness) of fermented wines was the highest at 8.13 in B treatment and the a value decreased as the rate of corn addition increased. Total polyphenol and flavonoid contents had the highest values(162.64 and 18.44 mg/100 mL, respectively) in the E treatment which is the fermented wines of 25% Sorghum and 75% Corn. The ABTS and DPPH radical scavenging activity of the samples were 71.06~74.57% and 15.46~36.20% respectively. Antioxidant activity was higher in fermented wines with sorghum and corn than in control. As a result, this study provides useful scientific information that quality characteristics of fermented wines containing sorghum and corn and forms a basis in the food and wine industry.

목차
Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 옥수수 혼합 수수 발효주의 제조
    3. 품질 분석
    4. 기능성 성분 및 항산화 활성 분석
    5. 통계분석
결과 및 고찰
    1. 수수 및 옥수수 첨가 비율을 달리한 발효주의 발효 기간별 일반 품질 특성
    2. 수수 및 옥수수 첨가 비율을 달리한 발효주의 발효 기간별 색도
    3. 수수 및 옥수수 첨가 비율별 발효주의 기능성 성분 및항산화 활성
요약 및 결론
감사의 글
References
저자
  • 박혜진(충청북도농업기술원 지방농업연구사) | Hyejin Park (Associate Researcher, Chungcheongbukdo Agricultural Research and Extension Services, Cheongju 28130, Korea)
  • 권누리(충청북도농업기술원 연구원) | Nu Ri Kwon (Researcher, Chungcheongbukdo Agricultural Research and Extension Services, Cheongju 28130, Korea)
  • 강혜정(충청북도농업기술원 연구원) | Hye Jeong Kang (Researcher, Chungcheongbukdo Agricultural Research and Extension Services, Cheongju 28130, Korea)
  • 김주형(충청북도농업기술원 지방농업연구관) | Ju-Hyoung Kim (Senior Researcher, Chungcheongbukdo Agricultural Research and Extension Services, Cheongju 28130, Korea)
  • 엄현주(충청북도농업기술원 지방농업연구사) | Hyun-Ju Eom (Associate Researcher, Chungcheongbukdo Agricultural Research and Extension Services, Cheongju 28130, Korea) Corresponding author