Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics and Antioxidant Activities of Traditional Korean Rice Wine, Makgeolli, Fermented with Etteum Bell Flower Root Variety in Platycodon grandiflorum

으뜸도라지 막걸리의 저장기간별 품질특성 및 항산화활성

  • Lee, Yeon-Jin (Department of Food Service Industry, Yeungnam University) ;
  • Byun, Gwang-In (Department of Food Service Industry, Yeungnam University) ;
  • Jin, So-Yeon (Department of Traditional Dietary Life Food, Graduate School of Culture and Arts, Sookmyung Women's University)
  • 이연진 (영남대학교 식품과학과 외식산업학전공) ;
  • 변광인 (영남대학교 식품과학과 외식산업학전공) ;
  • 진소연 (숙명여자대학교 전통문화예술대학원 전통식 생활문화전공)
  • Received : 2018.01.30
  • Accepted : 2018.04.20
  • Published : 2018.04.30
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Abstract

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.

Keywords

References

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