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Quality Characteristics of Yakju (a Traditional Korean Beverage) after Addition of Different Tissues of Opuntia ficus indica from Shinan, Korea  

Cho, In-Kyung (Department of Food and Nutrition, Nambu University)
Huh, Chang-Ki (Department of Food Science and Technology, Sunchon National University)
Kim, Yong-Doo (Department of Food Science and Technology, Sunchon National University)
Publication Information
Food Science and Preservation / v.17, no.1, 2010 , pp. 36-41 More about this Journal
Abstract
Fermentation characteristics of yakju prepared with addition of Opuntia ficus indica were examined, with respect to the nature and concentration of additional added materials. The pH level began to decrease after the secondary brewing stage and the total acid content increased during fermentation. The level of reducing sugars in yakju prepared with Opuntia ficus indica increased at the first brewing stage and then slowly decreased after 4 days of fermentation. The ethanol content of supplemented yakju rapidly increased during the initial 6 days of fermentation, to a maximum content of 17.1% after 14 days. The free sugar content was higher in yakju fermented with Opuntia ficus indica stem compared with fruit. The level of organic acids increased as the amount of Opuntia ficus indica material increased. Organic acid level increased during fermentation and lactic acid was the main organic acid in yakju fermented with Opuntia ficus indica. Sixteen volatile compounds were found by GC-MS in supplemented yakju. The most prominent volatile component was iso-amyl alcohol, followed by butyl alcohol and methyl esters. The DPPH radical-scavenging activity of yakju fermented with Opuntia ficus indica stem was higher than when yakju was prepared with fruit. Sensory scores of yakju fermented with 20% (w/v) fruit and 10% (w/v) stem were greater than those of yakju prepared by other treatments.
Keywords
Opuntia ficus indica; yakju; ethanol; volatile compounds; sensory evaluation;
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Times Cited By KSCI : 4  (Citation Analysis)
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