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http://dx.doi.org/10.9799/ksfan.2016.29.5.777

The Quality Characteristics of Wheat-Makgeolli Made from Different Cultivars and Milling Rates  

Sim, Eun-Yeong (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA)
Lee, Seuk Ki (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA)
Woo, Koan Sik (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA)
Kim, Hyun-Joo (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA)
Kang, Chon-Sik (Crop Breeding Division, National Institute of Crop Science, RDA)
Kim, Si Ju (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA)
Oh, Sea-Kwan (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA)
Park, Hye-Young (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA)
Publication Information
The Korean Journal of Food And Nutrition / v.29, no.5, 2016 , pp. 777-784 More about this Journal
Abstract
This study aimed to evaluate the quality characteristics of wheat-Makgeolli (WM), a traditional Korean cereal alcoholic drink, using three varieties of wheat, namely Jokyoung (JK), Baegjoong (BJ) and Keumkang (KK). Samples of WM brewed from 100%, 85% and 70% milling rates of the three Korean wheat cultivars were analyzed for alcohol, pH, coloring degree, total acids, soluble solid, free sugars, and organic acids. As the milling rates in wheat decreased, total sugar content in WM increased while the pH of all samples decreased. The WM exhibited 0.95~1.27% in acidity, $10.2{\sim}12.5^{\circ}Brix$ in total sugar, and 14~16% in alcohol content. The most organic acids in WM was lactic acid, ranging in all the samples from 85.3~650.3 mg%. The results showed that BJ under a 70% milling rate had the highest reducing sugar contents and 15.97% in alcohol content. The carbohydrate content increased with the milling rate of wheat. Resulting in a positive correlation between carbohydrate content of wheat and total acids, reducing sugars (p<0.001), and alcohol content (p<0.05) in WM. Total sugar content is positively correlated with alcohol and reducing sugar content (p<0.001). Considering the yield, the milling rates will be adjusted to raw material prices.
Keywords
milling rate; cultivars; wheat; wheat-Makgeolli; alcohol content;
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Times Cited By KSCI : 14  (Citation Analysis)
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