The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristic and Antioxidant Activities of Vinegar Added with Etteum Bell Flower Root

으뜸도라지 식초의 저장기간별 품질 특성 및 항산화 활성

  • Lee, Yeon-Jin (Dept. of Food Service Industry, Yeungnam University) ;
  • Byun, Gwang-In (Dept. of Food Service Industry, Yeungnam University) ;
  • Jin, So-Yeon (Dept. of Traditional Culinary Culture, Graduate School of Korean Traditional Arts, Sookmyung Women's University)
  • 이연진 (영남대학교 식품과학과 외식산업학 전공) ;
  • 변광인 (영남대학교 식품과학과 외식산업학 전공) ;
  • 진소연 (숙명여자대학교 문화예술대학원 전통식생활문화전공)
  • Received : 2018.06.01
  • Accepted : 2018.08.13
  • Published : 2018.08.31
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Abstract

The aim of this study was to investigate the characteristics and antioxidant activities of vinegar made with Etteum bell flower root (0.5%, 1%, 1.5% and 2%) during two-step fermentation. Acetic acid was fermented at $30^{\circ}C$ for 16 days and samples of vinegar were extracted at 2, 4, 6, 8, 10, 12 and 16 days. The pH of Etteum bell flower root vinegar did not significantly differ among the samples, but the acidity increased during fermentation. Alcohol content decreased at 16 days of fermentation and less than 1% alcohol was shown in all samples after fermentation. The pure acetic acid yield was 88.85~98.97%, whereby the total phenolic compound content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities increased as the ratio of the Etteum bell flower root increased. The sensory scores of vinegar fermented with 1.5% Etteum bell flower root are greater than those of vinegar prepared by other treatments. Therefore, vinegar with 1.5% Etteum bell flower root added is considered to be the most suitable for manufacturing.

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