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KMID : 0665420180330020133
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Korean Journal of Food Culture
2018 Volume.33 No. 2 p.133 ~ p.141
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Quality Characteristics and Antioxidant Activities of Traditional Korean Rice Wine, Makgeolli, Fermented with Etteum Bell Flower Root Variety in Platycodon grandiflorum
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Lee Yeon-Jin
Byun Gwang-In
Jin So-Yeon
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Abstract
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This study investigated the quality characteristics and antioxidant activities of Makgeolli (a traditional Korean rice wine) made with Etteum bell flower root (0.5, 1, 1.5, and 2% with steamed rice) during fermentation. The pH values of Makgeolli with Etteum bell flower root powder decreased after 3 days of fermentation and then increased after 5 days of fermentation. Sugar content decreased after 3 days of fermentation. Color evaluation showed the L values of these drinks decreased during fermentation, whereas a and b values both increased. The alcohol content of Makgeolli increased after fermentation, reaching a maximum concentration of 7.90-8.07% by the end of fermentation. Total phenolic compound contents and DPPH radical scavenging activities increased as the ratio of Etteum bell flower root increased. Sensory scores of Makgeolli fermented with 1.5% Etteum bell flower root ware greater than those of Makgeolli prepared by other treatments. Therefore, Makgeolli added with 1.5% Etteum bell flower root added considered to be the most suitable for manufacturing.
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KEYWORD
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Makgeolli, Etteum bell flower root, Platycodon grandiflorum, antioxidant activity, quality characteristics
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