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KMID : 0380620120440040417
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 4 p.417 ~ p.421
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Physicochemical and Sensory Characteristics of Makgeolli with Pomegranate (Punica granatum L.) Juice Concentrate Added
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Kim Bong-Hee
Eun Jong-Bang
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Abstract
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The optimum conditions for manufacturing pomegranate makgeolli, cloudy Korean rice wine, treated with different levels of pomegranate (Punica granatum L.) juice concentrate were investigated. The pH, titratable acidity, amino acid content, soluble solid content, and alcohol content were measured, and the sensory properties of the makgeolli were evaluated. The pH, titratable acidity, soluble solid content and alcohol content of pomegranate makgeolli increased as the addition level of pomegranate juice concentrate increased. The amino acid content of makgeolli significantly decreased with increasing addition level of pomegranate juice concentrate. In the sensory evaluation, makgeolli with 3% pomegranate juice concentrate added during one-step-brewing had the most preferable flavor, sweetness, bitterness and overall acceptance among all samples. In conclusion, the addition of 3% pomegranate juice concentrate during one-step-brewing for makgeolli would be the best conditions for manufacturing pomegranate makgeolli.
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KEYWORD
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makgeolli, pomegranate juice concentrate
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