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KMID : 0665420190340030361
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Korean Journal of Food Culture
2019 Volume.34 No. 3 p.361 ~ p.368
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Optimization of Maca(Lepidium meyenii) extraction for natural beverage development using enzyme treatment
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Kim Jeong-Ah
Im Moo-Hyeog
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Abstract
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The purpose of this study was to establish the best optimized extraction condition for the optimal development of fresh maca beverage using low temperature extraction and enzyme treatment. Low temperatures were applied to prevent heat-related nutritional loss during the extraction process. Best extraction conditions were investigated based on the ratio of maca to water, the ratio of enzymes, extraction temperature and time, and agitation. The optimal enzyme conditions were also examined after the treatment of cellulase:pectinase mixture to maintain the original color and flavor, as well as to increase the extraction yield. When cellulase:pectinase was 1:1, the extraction rate ranged from 77.84% to 79.29%. In addition, the best extraction rate was found when maca was mixed with twice volume of water and incubated at 45°C (84.05 ± 0.32 %) with 90 rpm (87.13 ± 0.46 %) agitation for 3 hours (84.73 ± 0.29 %). Furthermore, sensory evaluation showed a high score in flavor, sweetness, and overall acceptability after adding 3 % jujube concentrate into a fresh maca beverage.
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KEYWORD
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Lepidium meyenii, maca, extraction, maca beverage, enzyme
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