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http://dx.doi.org/10.9721/KJFST.2011.43.5.603

Fermentation Characteristics and Sensory Characteristics of Makgeolli with Dried Citron (Citrus junos SIEB ex TANAKA) Peel  

Yang, Hee-Sun (Department of Food Science and Technology and Functional Food Research Center, Chonnam National University)
Hwang, Su-Jung (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
Lee, Sung-Hee (Department of Food, Nutrition, and Culinary, Chosun College of Science and Technology)
Eun, Jong-Bang (Department of Food Science and Technology and Functional Food Research Center, Chonnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.43, no.5, 2011 , pp. 603-610 More about this Journal
Abstract
This study was performed to examine the physicochemical characteristics and sensory properties of makgeolli with dried citron peel and levels (3, 6, and 9%) of citron (Citrus junos) in makgeolli during fermentation with two-step-brewing. The pH of makgeolli with citron dried peel increased within 5 days of fermentation, and decreased until 11 days of fermentation. Total acidity increased after 3 days of fermentation then decreased after 5 days of fermentation, but continued to increase slightly up to 12 days. Changes in alcohol content and amino acidity increased during fermentation. A sensoryevaluation of appearance, flavor, sourness, sweetness, bitterness, and overall acceptance of makgeolli with citron dried peel showed lower values than those of the control.
Keywords
makgeolli; citron; hesperidin; naringin;
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Times Cited By KSCI : 11  (Citation Analysis)
Times Cited By SCOPUS : 3
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