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KMID : 0380620080400020201
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 2 p.201 ~ p.206
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Microbiology/Fermentation/Biotechnology : Changes of Physicochemical, Sensory and Antioxidant Activity Characteristics in Rice Wine, Yakju Added with Different Ratios of Codonopsis Lanceolata
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JIn Tie-Yan
Lee Wan-Gyu
Lee In-Sook
Wang Myeong-Hyeon
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Abstract
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The physicochemical, sensory and antioxidant activity characteristics of rice wine, yakju added with different ratios of Codonopsis lanceolata (0, 10, 20, and 30%) were investigated. The pH of the rice wine decreased and the total acidity increased with greater additions of C. lanceolata. Furthermore, the total sugar content increased, while the alcohol content decreased with increasing amounts of C. lanceolata. The color L-value had no change, but the color a- and bvalues increased with increasing amounts of C. lanceolata. The DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activity increased with the addition of C. lanceolata. The highest overall acceptability values in the sensory test for color, flavor, taste, and overall favorite were 5.53, 5.50, 5.63, and 5.65, respectively, with the addition of 20% C. lanceolata.
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KEYWORD
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rice wine, Codonopsis Lanceolata, physicochemical, sensory, antioxidant activity
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