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http://dx.doi.org/10.3746/jkfn.2015.44.8.1219

Quality Characteristics of Korean Traditional Wines with Puffed Sorghum  

Eom, Hyun-Ju (Chungcheongbukdo Agricultural Research and Extension Services)
Jeong, Yeon Jeong (Chungcheongbukdo Agricultural Research and Extension Services)
Lee, A Reum (Chungcheongbukdo Agricultural Research and Extension Services)
Noh, Jae-Gwan (Chungcheongbukdo Agricultural Research and Extension Services)
Kim, Yee Gi (Chungcheongbukdo Agricultural Research and Extension Services)
Choi, Song Yi (Department of Agro-food Resources, NAAS, RDA)
Han, Nam Soo (Department of Food Science and Biotechnology, Chungbuk National University)
Yoon, Hyang-Sik (Chungcheongbukdo Agricultural Research and Extension Services)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.8, 2015 , pp. 1219-1225 More about this Journal
Abstract
This study was carried out to compare quality characteristics and physiological activities of Korean traditional wines fermented by addition of puffed sorghum powder. Using a two-step brewing process for fermented wines, pH, acidity, ethanol, color, tannin, ${\alpha}-glucosidase$ activities, antioxidant, and reducing sugar levels as well as sensory evaluation were measured during fermentation at 2-day intervals until day 8. The pH levels of fermented wines ranged from 4.07 to 5.53, and acidity ranged from 0.13 to 0.86. On the last day of fermentation, alcohol contents of control, raw sorghum, steamed sorghum, and 25, 50%, and 100% puffed sorghum were 16.8%, 11.7%, 13.4%, 16.5%, 15.2%, and 16.4%, respectively. The reducing sugar and ${\alpha}-glucosidase$ activities of puffed sorghum fermented wines were relatively higher than those of the control group, whereas those of steamed sorghum were lowest. As puffed sorghum powder content increased, antioxidant activity significantly increased. In the results of the sensory evaluation, overall preference of 50% puffed sorghum fermented wines was highest among the samples. The results of this study show that physiological activity and quality characteristics of fermented wines containing puffed sorghum powder contribute to value added improvement of sorghum processing.
Keywords
puffed processing; sorghum; Korean fermentation wine; ${\alpha}-glucosidase$ inhibition activity;
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Times Cited By KSCI : 18  (Citation Analysis)
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