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KMID : 0665220150280040602
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Korean Journal of Food and Nutrition
2015 Volume.28 No. 4 p.602 ~ p.611
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Quality Characteristics and Antioxidant Activity of Aronia (Aronia melanocarpa) Makgeolli prepared with the Additive Methods
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Lee A-Reum
Oh Eun-Young
Jeong Yeon-Jeong
Noh Jae-Gwan
Yoon Hyang-Sik
Lee Ki-Yeol
Kim Yee-Gi
Eom Hyun-Ju
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Abstract
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Aronia melanocarpa (Rosaceae family), black chokeberry, has significantly higher anthocyanin, phenolic compounds, and antioxidant activity than other berries. The aim of this study is to characterize the content of aronia makgeolli prepared with the additive method such as fresh-type and crushed-type and to investigate the effect of aronia on the quality of makgeolli at 25℃ for 8 days. The changes in pH, total acidity, ethanol content, color, antioxidant activity, total polyphenol content, and sensory testing were determined. The pH values were 3.9~4.2 in fresh aronia makgeolli (the fresh group), and 3.6~3.9 in crushed aronia makgeolli (the crushed group). The total acidity of all samples gradually increased during the fermentation period. The ethanol content was 10~15% after the second stage of fermentation, and was reduced followed by an increase in the addition rate of aronia, showing the lowest values in 50% crushed aronia makgeolli. As the aronia content increased, both the antioxidant activity and the total polyphenol content significantly increased. In the fresh group, low values were seen in early fermentation, which significantly increased according to the progress of fermentation, while the crushed group showed high values for 6 days. In the sensory evaluation, the color, flavor, bitterness, and overall acceptance of the makgeolli with 30% fresh aronia showed higher values than the control and other samples. In conclusion, the present study suggests that fresh aronia without undergoing the breaking process is a more suitable additive method than the crushed type for antioxidant activity and palatability of aronia makgeolli.
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KEYWORD
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aronia, black chokeberry, makgeolli, Korean traditional wine, antioxidant activity
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