Browse > Article

Optimization of Ingredient for the Preparation of Asparagus cochinchinensis Makgeolli by Response Surface Methodology  

Kim, Ji Young (Faculty of Food Service and Technology, Catholic University of Daegu)
Park, Geum Soon (Faculty of Food Service and Technology, Catholic University of Daegu)
Publication Information
Journal of the East Asian Society of Dietary Life / v.23, no.6, 2013 , pp. 799-809 More about this Journal
Abstract
This study was performed to determine the optimal composition of a makgeolli administered nuruk, water and Asparagus cochinchinensis. The experiment was designed base on BBD (box-behnken design), and an evaluation was carried out by means of RSM (response surface methodology), which included 15 experimental points with 3 replicates for the three independent variables nuruk, water and Asparagus cochinchinensis. The nuruk levels were tested in a range of 10~30 g, the water levels in a range 120~180% and Asparagus cochinchinensis was tested within a range of 2~6% by the weight of cooked-rice. Using the F-test, brix and appearance were expressed as a linear model, whereas the pH, acidity, DPPH radical scavenging, L-value, savory taste, taste, fresh aroma, after swallow and overall acceptability were expressed as a quadratic model. Increased amount of Asparagus cochinchinensis led to the reduction of the sensory scores for appearance, flavor, taste, texture and overall quality. The optimum formulation by numerical and graphical method were similar: nuruk 24.50 g, water 174.95% and Asparagus cochinchinensis 2.40%.
Keywords
Asparagus cochinchinensis; makgeolli; response surface methodology (RSM);
Citations & Related Records
Times Cited By KSCI : 11  (Citation Analysis)
연도 인용수 순위
1 Nanji AA, Zakim D (1996) Alcoholic liver disease. In Hepatology 3rd ed., Zakim D, Boyer T(eds). Saunders, Philadelphia. 3: 891-936.
2 Park JH, Bae SM, Yook C, Kim JS (2004) Fermentation characteristic of takju prepared with old rice. Korean J Food Sci Technol 36: 690-615.
3 Shin KR, Kim BC, Yang JY, Kim TD (1999) Characterization of yakju prepred with yeast from fruit-2. quality chatacteristice of yakju during fermentation. Korean J Soc Food Sci Nutr 28: 801-804.
4 Son HS, Park BD, Ko BK, Lee CH (2011) Quality characteristics of takju produced by adding different amounts of water. Korean J Food Sci Technol 43: 453-457.   DOI
5 Yang HS, Eun JB (2011) Fermentation and sensory characteristic of Korean traditional fermented liquor added with citron juice. Korean J Food Sci Technol 43: 438-445.   DOI
6 Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. Technology 28: 22-30.
7 Cheon JE, Baik MY, Choi SW, Kim CN, Kim BY (2013) Optimization of makgeolli manufacture using several sweet potatoes. Korean J Food & Nutr 26: 29-34.   DOI   ScienceOn
8 Cho EK, Kim HY, Byeon HJ, Kim SW, Choi YJ (2010) Nitrite scavenging and alcohol metabolizing of hot water extract from makgeoly and angiotensin converting enzyme inhibitory effect. J Life Sci 20: 768-774.   DOI   ScienceOn
9 Choi JH, Jeon JA, Jung ST, Park JH, Park JH, Lee CH, Kim TJ, Choi HS, Yeo SH (2011) Quality characteristics of seoktanju fermented by using different commercial nuruks. Koerean J Microbiol Biotechnol 39: 56-62.
10 Choi JH, Park JH, Kim SR, Lee CH, Park SY, Kim TJ, Jeong ST, Choi HS, Yeo SH (2012) Quality characteristics of fermented alcoholic beverage with Astragali Radix added. J East Asian Soc Dietary Life 22: 41-51.
11 Choo BK, Ji YH, Moon BC, Yoon TS, Lee AY, Chun JM, Kim HK (2009) Ecological characteristics of th Asparegus cochinchinensis (Lour.) Merr. population in south Korea. Korean J Medicinal Crop Sci 17: 125-132.
12 Ha SJ, Yang SK, Im YW, Kim YJ, Oh SW (2012) Changes in microbial and physicochemical of single-brewed makgeolli by high hydrostatic pressure treatment during fermentation. J Korean Soc Food Sci Nutr 41: 1176-1181.   DOI   ScienceOn
13 Jeon MH, Lee WJ (2011) Characteristics of blueberry added makgeolli. J Korean Soc Food Sci Nutr 40: 444-449.   DOI   ScienceOn
14 Kim GM, Jung WJ, Shin JH, Kanf MJ, Sung NJ (2011) Preparation and quality characteristic of makgeolli made with black garlic extract and sulgidduk. J Korean Soc Food Sco Nutr 40: 759-766.   DOI   ScienceOn
15 Jin TY, Chung HJ, Eun JB (2009) The effect of fermentation temperature on the quality of jinyangju, a Korean traditional rice wine. Korean J Food Sci Technol 38: 414-418.
16 Kim BH, Eun JB (2012) Physicochemical and sensory characteristics of makgeolli with pomegranate juice concentrate add. Korean J Food Sci Technol 44: 417-421.   DOI   ScienceOn
17 Kim DH, Park CB, Kand CH, Kim JU, Lim JR, Choi JS, Choi YG (2003) Environment and growth characteristics of Asparegus cochinchinensis (Lour.) Merr. Korean J Medicinal Crop Sci 11: 212-215.
18 Kim MH, Chung YT, Lee JH, Park YS, Shin MK, Kim HS, Kim DH, Lee HY (2000) Hepatic detoxification activity and reduction of serum alcohol concentration of Hovenia dulcis Thunb. from Korea and China. Korean J Medicinal Crop Sci 8: 225-233.
19 Kim MJ, Lee SY, Kim KB, Song EJ, Kim AR, Kim JH, Ji KW, Ahn IS, Ahn DH (2007) Effect of chitosan on shelf- life and quality of takju. J Chitin Chitosan 12: 198-204.
20 Kwak HM, Kim JY, Lom JH, Chung SK, Kwon SH, Jeong HH, Hur JM, Song KS (2005) Changes in chemical composition and biological activities of oriental crude drugs by food processing techniques III - changes of HMF contents from roasted asparagi tuber -. Kor J Pharmacogn 36: 235- 239.
21 Lee EY, Jang MS (2009) Optimization of ingredients for the preparation of Chinese quince(Chaenomelis sinensis) jam by mixture design. J Korean Soc Food Sci Nutr 38: 935-945.   DOI
22 Lee JM, Lee HN, Chang YH (2013) Quality characteristics of makgeolli using Angelica gigas Nakai water extracts. J East Asian Soc Dietary Life 23: 332-340.
23 Lee SY, Kim SN, Kim JK (2008) Effect of Asparegus cochinchinensis (Lour.) Merr. on the stimulation of osteoblast differentiation and inhibition of osteoclast generation. J Korean Soc Food Sci Nutr 37: 16-19.   DOI   ScienceOn