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KMID : 0380620210530010085
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Korean Journal of Food Science and Technology
2021 Volume.53 No. 1 p.85 ~ p.91
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Effects of steaming and drying processing on Korean rice wine (Makgeolli) with deodeok (Codonopsis lanceolate)
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Jeong Min-Ah
Lee Kwang-Yeon
Lee Hyeon-Gyu
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Abstract
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The physicochemical properties of deodeok (Codonopsis lanceolate) was investigated in relation to the different steaming time and cycles of steaming and drying (S/D). Additionally, the quality characteristics of Makgeolli with different amount (0-0.45%) of steaming and drying deodeok (SD) were measured comparison to non-steaming and drying deodeok (NSD). L* values of deodeok tended to decrease as the number of S/D cycles and steaming times increased, while BI showed the opposite trend for L* values. Reducing sugar increased significantly from 1 to 3 S/D cycles and decreased thereafter (p<0.05). Also, processed with steaming for 4 h and 5 S/D cycles had the highest antioxidant properties.
Principal component analysis (PCA) revealed that the S/D process notably influenced the properties of deodeok. Quality characteristics of Makgeolli showed that 0.45% SD resulted in higher antioxidant properties than control or NSD
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KEYWORD
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deodeok (Codonopsis lanceolate), steaming, drying, makgeolli, antioxidant properties
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