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http://dx.doi.org/10.17703/JCCT.2020.6.4.739

Physicochemical Characteristics and Antioxidant Activity of Makgeolli  

Lee, Na Gyeom (Dept. of Food & Nutrition, Jangan Univ)
Publication Information
The Journal of the Convergence on Culture Technology / v.6, no.4, 2020 , pp. 739-745 More about this Journal
Abstract
Makgeolli is a liquor that represents Korea and is made by mixing yeast and water with starch. Physicochemical Characteristics and Antioxidant activities of rice, nuruk, water and Fermentation time different to Makgeolli. Alcohol content was 6.76~14.56%, Reducing sugar content 1.17~1.68g/L and M5~M6 samples was higher 1.68g/L~2.43g/L. M1~M9 samples pH 3.56±0.02 and total acid 0.45~0.83%. Makgeolli total phenol content was average 966.38mg/L and ABTS 0.77mM. The Antioxidant activity measurements of FRAP and ABTS showed a similar correlation with the total phenol content. Makgeolli showed a high correlation cofficient of r GAE / PRequiv=0.8582 and r GAE / TEAC=0.9769. We intend to make rice, yeast, brewing water, fermentation period, etc. different conditions of makgeolli and analyze the status of fermentation progress and use it as basic data of quality indicators of the fermented rice wine process.
Keywords
Makgeolli; Antioxidant activity; nuruk; rice;
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Times Cited By KSCI : 3  (Citation Analysis)
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