|
KMID : 0665220160290040565
|
|
Korean Journal of Food and Nutrition
2016 Volume.29 No. 4 p.565 ~ p.572
|
|
|
Quality Characteristics of Mixed Makgeolli with Barley and Wheat
|
|
Shin Dong-Sun
Choi Ye-Ji
Jeong Seok-Tae
Sim Eun-Yeong
Lee Seuk-Ki
Kim Hyun-Joo
Woo Koan-Sik
Kim Si-Ju
Oh Sea-Kwan
Park Hye-Young
|
|
|
Abstract
|
|
|
|
This study was conducted to evaluate the quality of barley (Huinchalssalbori) and domestic wheats (Keumkangmil, Baegjoongmil, Jogyeongmil). The pH and total acidity of mixed Makgeolli were 4.04~4.12% and 0.94~1.06%, respectively. The total acidity, sugar and alcohol contents of Makgeolli, but not pH, varied significantly by wheat cultivar (p<0.05). In terms of color values, the L-value of Baegjoongmil, a-value and b-value of Keumkangmil were highest. The reducing sugar contents was approximately 5.65~7.85 mg/mL, and those of Jogyeongmil and imported wheat were approximately 5.70 mg/mL lower. The yeast cell numbers did not differ significantly, with the exception of in the rice Makgeolli (p<0.05). Among the organic acids (citric, malic, pyruvic and lactic acids) in Makgeolli, citric acid was present at the highest concentration. Regarding the sensory characteristics of Makgeolli mixed with barley and wheat, taste and overall acceptability were highest in Baegjoongmil, and appearance and flavor were highest in Keumkangmil. The rice Makgeolli showed the lowest sensory values, with the exception of appearance. The results of this study suggest that mixing Makgeolli with barley and wheat is an expected to replace the wheat materials in the domestic wheat to be imported.
|
|
|
KEYWORD
|
|
|
barley , wheat , domestic , imported , Makgeolli
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|