• 한국지역사회생활과학회지
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• 제21권4호
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• pp.481-488
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• 2010

The objective of this study was the development of the preparation method of fermented turnip juice. The yields and soluble solids of fermented turnip juice were 41.2, 52.8, 56.4 and 57.4%, and 34.3, 42.4, 48.6 and 54.7 $^{\circ}Brix$ with 40, 60, 80 and 100% addition rate of turnip quantity, respectively. The major organic acids in turnip juice were succinic acid, isobutyric acid and fumaric acid, and these organic acids were decreased after fermentation. On the other hand, lactic acid, formic acid, acetic acid, propionic acid and butyric acid were produced during the fermentation. Soluble solid and pH value in fermented turnip decreased by time-dependently. Free radical scavenging activity was increased by fermentation of turnips and nitrate scavenging effects were the highest in pH 3 and increased with adding Omija or Japanese apricot. The best preparation method of fermented turnip juice was fermentation at $24^{\circ}C$ 12-15 days after adding 40% of sucrose to total quantity. As adding Omija, organic acid contents were increased and sensory evaluation was improved in fermented turnip juice.

• 한국지역사회생활과학회지
• /
• 제22권4호
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• pp.549-556
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• 2011

The objective of this study was to develop a food material and, examination of fermented juice using turnips. The highest yield of fermented juice was with the mixture ratio of 60% turnip, 20% rice-nuruk and 20% sugar. The total acidity and turbidity increased depending on the adding rate of rice-nuruk. By reducing sugar concentration by 24.9%, 22.6% and 25.3% resulted in samples containing 5%, 20% and 35% of rice-nuruk. The reduced sugar concentration was the highest at 35% rice-nuruk and 5% sugar. As a result of enzyme activity, ${\alpha}$-amylaze was the highest at 5% rice-nuruk and 35% sugar, and glucoamylase was increased by depending on the rice-nuruk concentration. The main organic acids in fermented turnip juice were succinic acid, acetic acid and lactic acid, and were increased during fermentation. DPPH free radical scavenging activity of fermented turnip juice was higher than that of non fermented turnip juice. Also, the nitrite scavenging ability was the highest($89.58{\pm}0.00$) in 35% rice-nuruk at pH 3.0.