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KMID : 0665220200330060737
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Korean Journal of Food and Nutrition
2020 Volume.33 No. 6 p.737 ~ p.746
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Quality Characteristics of Vinegar Fermented by Platycodon grandiflorum Root and Acetobacter pasteurianus A11-2
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Gil Na-Young
Hwang In-Guk
Gwon Hee-Min
Yeo Soo-Hwan
Kim So-Young
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Abstract
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In this study, we developed vinegar depending on the quantity consumed and type of peeled and unpeeled roots of Platycodon grandiflorum (PG) using Acetobacter pasteurianus A11-2, analyzed vinegar samples using colorimeter and HPLC for 15 days to assess the characteristics on quality, and evaluated their antioxidant activity using 1,1-diphenyl-2-picry1 hydrazy1 (DPPH) and 2.2’-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities. The major result in PG vinegar was the high acidity of 6.39~6.74% and alcohol was totally converted on the 15th day of fermentation. When we fermented vinegar from peeled roots of 8% PG with a starter culture, we observed high contents of acetic acid, platycodin D, and total polyphenol and high antioxidant activity. Moreover, the vinegar fermented using 8% peeled roots of PG had the high intensity on umami and sour taste and low salty, bitter, and astringent tastes. Consequently, we could develop the PG vinegar with quality and functional characteristics from 8% peeled roots and A. pasteurianus A11-2.
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KEYWORD
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Acetobacter pasterianus, Platycodon grandiflorum root, quality characteristics, antioxidant activity, vinega
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