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http://dx.doi.org/10.7318/KJFC/2018.33.2.133

Quality Characteristics and Antioxidant Activities of Traditional Korean Rice Wine, Makgeolli, Fermented with Etteum Bell Flower Root Variety in Platycodon grandiflorum  

Lee, Yeon-Jin (Department of Food Service Industry, Yeungnam University)
Byun, Gwang-In (Department of Food Service Industry, Yeungnam University)
Jin, So-Yeon (Department of Traditional Dietary Life Food, Graduate School of Culture and Arts, Sookmyung Women's University)
Publication Information
Journal of the Korean Society of Food Culture / v.33, no.2, 2018 , pp. 133-141 More about this Journal
Abstract
This study investigated the quality characteristics and antioxidant activities of Makgeolli (a traditional Korean rice wine) made with Etteum bell flower root (0.5, 1, 1.5, and 2% with steamed rice) during fermentation. The pH values of Makgeolli with Etteum bell flower root powder decreased after 3 days of fermentation and then increased after 5 days of fermentation. Sugar content decreased after 3 days of fermentation. Color evaluation showed the L values of these drinks decreased during fermentation, whereas a and b values both increased. The alcohol content of Makgeolli increased after fermentation, reaching a maximum concentration of 7.90-8.07% by the end of fermentation. Total phenolic compound contents and DPPH radical scavenging activities increased as the ratio of Etteum bell flower root increased. Sensory scores of Makgeolli fermented with 1.5% Etteum bell flower root ware greater than those of Makgeolli prepared by other treatments. Therefore, Makgeolli added with 1.5% Etteum bell flower root added considered to be the most suitable for manufacturing.
Keywords
Makgeolli; Etteum bell flower root; Platycodon grandiflorum; antioxidant activity; quality characteristics;
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Times Cited By KSCI : 21  (Citation Analysis)
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