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KMID : 0380620120440060728
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 6 p.728 ~ p.735
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Quality Characteristics and Antioxidant Effects during Makgeolli Fermentation by Purple Sweet Potato-rice Nuruk
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Cho Hyoun-Kook
Lee Ju-Young
Seo Weon-taek
Kim Myung-Kyu
Cho Kye-man
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Abstract
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Makgeolli is the oldest Korean traditional wine made from rice, and contains 6-8% alcohol. Also, nuruk is traditionally prepared by exposing moistened ground wheat or rice to the air, and there contained airborne microorganism. In this study, purple sweet potato (PSP) was used as a raw material in the rice nuruk- and makgeolli-making processes. PSP rice nuruk (RN) was made with rice and 0-10% (w/w) PSP, and the characteristics of makgeolli were studied during fermentation. The pH during fermentation decreased from 4.27 (0% PSP-RN), 4.59 (2.5%), 4.50 (5.0%), 4.46 (7.5%), and 4.43 (10.0%) of initial fermentation day to 4.12, 3.82, 3.67, 3.71, and 3.66, respectively, at day 7. The sugar contents increased from 0.4oBx of the initial day to 8.0-8.4oBx, and the levels of alcohol increased to 13.0% (0% PSP-RN), 13.2% (2.5%), 12.8% (5.0, 7.5, and 10.0%) by day 7, respectively. In addition, the contents of soluble anthocyanins and phenolics increased from 0.001-0.121 and 0.2-0.27 g/L on the initial fermentation day to 0.002-0.166 and 1.65-1.87 g/L, corresponding to increases in levels of antioxidant activities of 20-50%, respectively.
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KEYWORD
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makgeolli, nuruk, alcohol fermentation, purple sweet potato, antioxidant activity
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