DOI QR코드

DOI QR Code

Physiological and Sensory Characteristics of Makgeolli with added Paprika (Capsicum annuum L.)

파프리카 막걸리의 생리활성 및 관능적 특성

  • Kim, Sang Hee (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Park, Jung-Mi (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Yoon, Hyang-Sik (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Song, Dal Nym (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Song, In Gyu (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Eom, Hyun-Ju (Chungcheongbukdo Agricultural Research and Extension Services)
  • Received : 2013.06.03
  • Accepted : 2013.08.12
  • Published : 2013.10.31

Abstract

This study was carried out to investigate the effect of paprika (Capsicum annuum L.) to the quality of makgeolli fermented by nuruk at $23^{\circ}C$ for 6 days. The changes in pH, total acidity, ethanol content, color, antioxidant activity, total polyphenol content and sensory evaluation were determined. Our results showed that the pH decreased from 5.6-6.1 to 4.2-4.3 and the total acidity increased from 0.03-0.05% to 0.27-0.32% after 6 days in makgeolli fermentation. The ethanol content was 12.0-15.1% after the fermentation. There was no significant difference on antioxidant activity and total polyphenol content depending on the addition of paprika. The results of sensory evaluation revealed that the color, flavor, sweetness, bitterness, and overall acceptance of makgeolli with 10% paprika were markedly higher than those of the control and other samples. Taken together, our results indicate that makgeolli with 10% paprika had no significant effect on the physiological characteristics, however it showed the best palatability.

본 연구는 파프리카를 첨가하여 제조한 막걸리의 적절한 파프리카즙 첨가량을 확정하기 위하여 파프리카즙을 첨가량 5, 10 그리고 15%씩을 첨가하여 막걸리를 제조하여 발효과정 중 이화학적, 생리활성 및 관능적인 특성을 조사하였다. pH는 초기에 급격히 감소한 후 점차 유지되었으며, 처리간에 유의차는 없었고, 막걸리의 총산은 초기에는 급격히 증가하다가 발효기간이 경과함에 따라 증가도가 완만해졌으며, 15%의 파프리카 즙을 첨가한 처리구의 산도가 다른 처리구들에 비해 낮은 경향을 나타냈다. 막걸리의 에탄올 함량은 발효기간이 경과하면서 증가하였으나, 처리간에 유의차는 없었다. 생리활성 분석 결과, 총 폴리페놀 함량은 초기에 9.6-12.5 mg%에서 발효 5일째 파프리카 10, 15% 첨가 처리구는 각각 65.1, 69.2 mg%로 대조구 55.2 mg%에 비하여 18-25% 증가하는 경향이었고, 항산화성은 파프리카 즙 첨가량에 따른 일정한 경향은 나타나지 않았다. 막걸리의 색도는 파프리카즙을 첨가할수록 명도가 낮게 나타났고, 적색도와 황색도는 증가하는 경향이었고, 관능검사 결과 색, 향, 전반적인 기호도에서 10%의 파프리카를 즙을 첨가한 처리구가 가장 높은 결과를 나타내었다. 본 연구를 통하여 생식으로만 현재 사용하고 있는 파프리카의 활용방안 중 한 대안을 제시했다고 생각된다.

Keywords

References

  1. Cho HK, Lee JY, Seo WT, Kim MK, Cho KM. Quality characteristics and antioxidant effects during makgeolli fermentation by purple sweet potato-rice nuruk. Korean J. Food Sci. Technol. 44: 728-735 (2012) https://doi.org/10.9721/KJFST.2012.44.6.728
  2. Kim SY, Kim EK, Yoon SJ, Jo NG, Jung SK, Kwon SH, Chang YH, Jeong YH. Physicochemical and microbial properties of Korean traditional rice wine, makgeolli, supplemented with cucumber during fermentation. J. Korean Soc. Food Sci. Nutr. 40: 223-228 (2011) https://doi.org/10.3746/jkfn.2011.40.2.223
  3. Kim OS, Park SS, Sung JM. Antioxidant activity and fermentation characteristics of traditional black rice wine. J. Korean Soc. Food Sci. Nutr. 41: 1693-1700 (2012) https://doi.org/10.3746/jkfn.2012.41.12.1693
  4. Lee SJ, Kim JH, Jung YW, Park SY, Shin WC, Park CS, Hong, SY, Kim GW. Composition of organic acids and physiogical functionality of commercial makgeolli. Korean J. Food Sci. Technol. 43: 206-212 (2011) https://doi.org/10.9721/KJFST.2011.43.2.206
  5. Shin MO, Kang DY, Kim MH, Bae SJ. Effect of growth inhibition and quinine reductase activity stimulation of makgeoly fractions in various cancer cells. J. Korean Soc. Food Sci. Nutr. 37: 288-293 (2008) https://doi.org/10.3746/jkfn.2008.37.3.288
  6. Kim GW, Lee JH, Lee SA, Shim JY. Brewing characteristics of grape-makgeolli. Food Eng. Prog. 16: 263-269 (2012)
  7. Lee DH, Kim JH, Lee JS. Effect of pears on the quality and physiological functionality of makgeolli. Korean J. Food Nutr. 22: 606-611 (2009)
  8. Kim BH, Eun BJ. Physicochemical and sensory characteristics of makgeolli with pomegranate (Punica granatum L.) juice concentrate added. Korean J. Food Sci. Technol. 44: 417-421 (2012) https://doi.org/10.9721/KJFST.2012.44.4.417
  9. Park J, Kim S, Moon BK. Changes in carotenoids, ascorbic acids, and quality characteristics by the pickling of paprika (Capsicum Annuum L.) cultivated in Korea. J. Food Sci. 76: C1075- C1080 (2011) https://doi.org/10.1111/j.1750-3841.2011.02297.x
  10. Kim JS, Ahn J, Ha TY, Rhee HC, Kim S. Comparison of phytochemical and antioxidant activities in different color stages and varieties of paprika harvested in Korea. J. Food Sci. Technol. 43: 564-569 (2011)
  11. Cho MS, Lee JS, Hong JS. Quality characteristics of sulgidduk with paprika. Korean J. Food Cookery Sci. 24: 333-339 (2008)
  12. NTSTSI. Alcoholic liquors analytical rule: National tax service technical service instructions. National Tax Service Technical Service Institute, Seoul, Korea. pp. 37-38 (1999)
  13. Bloid MS. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200 (1958) https://doi.org/10.1038/1811199a0
  14. Amerine MA, Ough CS. Methods for analysis of musts and wines. Wiley & Sons, New York, NY, USA. pp. 176-180 (1980)
  15. SAS Institute, Inc. SAS/STAT User's Guide. Version 6.2th ed. Cary, NC, USA (1998)
  16. Jin TY, Kim ES, Eun JB, Wang MH. Changes in physicochemical and sensory characteristics of rice wine, yakju prepared with different amount of red yeast rice. Korean J. Food Sci. Technol. 39: 309-314 (2007)
  17. Choi JH, Jeon JA, Jung ST, Park JH, Park SY, Lee CH, Kim TJ, Choi HS, Yeo SH. Quality characteristics of seoktanju fermented by using different commercial nuruks. Korean J. Microbiol. Biotechnol. 39: 56-62 (2011)
  18. So MH, Lee JW. Takju brewing by combined use of Rhizopus japonicus-nuruk and Aspergillus oryzae-nuruk. J. Korean Soc. Food Nutr. 25: 157-162 (1996)
  19. Jeon MH, Lee WJ. Characteristics of blueberry added makgeolli. J. Korean Soc. Food Sci. Nutr. 40: 444-449 (2011) https://doi.org/10.3746/jkfn.2011.40.3.444
  20. Yang HS, Eun JB. Fermentation and sensory characteristics of Korean tranditional fermented liquor (makgeolli) added with Citron (Citrus junos SIEB ex TANAKA) juice. Korean J. Food Sci. Technol. 43: 603-610 (2011) https://doi.org/10.9721/KJFST.2011.43.4.438
  21. Kim GW, Kim JH, Noh BS, Ahn BH, Yeo SH, Cho HC. Makgeolli and Yakju: Science and Application. Soohaksa, Seoul, Korea. pp. 226-232 (2012)

Cited by

  1. Survey on packaging status and changes in quality oftomato and paprika using different packaging types vol.23, pp.2, 2016, https://doi.org/10.11002/kjfp.2016.23.2.166
  2. Quality Characteristics of Makgeolli Supplemented with Pineapple vol.43, pp.8, 2014, https://doi.org/10.3746/jkfn.2014.43.8.1283
  3. Quality Characteristics and Antioxidant Activity of Aronia (Aronia melanocarpa) makgeolli prepared with the Additive Methods vol.28, pp.4, 2015, https://doi.org/10.9799/ksfan.2015.28.4.602
  4. Quality Characteristics and Antioxidant Activity of Makgeolli Supplemented with Omija Berries (Schizandra chinensis Baillon) vol.47, pp.3, 2015, https://doi.org/10.9721/KJFST.2015.47.3.328
  5. -carnitine fortified Makgeolli brewed by using fermented buckwheat pp.20487177, 2018, https://doi.org/10.1002/fsn3.803