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KMID : 0881720210360030271
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Journal of Food Hygiene and Safety
2021 Volume.36 No. 3 p.271 ~ p.279
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Quality Properties and Antioxidant Activities of Korean Traditional Rice-Based Wine, Makgeolli Added with Sweet Pumpkin
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Kim Ji-Yoon
Jeon Eun-Bi
Song Min-Gyu
Park Shin-Young
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Abstract
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Sweet pumpkin is rich in minerals such as calcium, phosphorus and fiber, and also contains a large amount of β-carotene, which has antioxidant effects. In this study, Makgeolli containing steaming sweet pumpkin (SP) was manufactured to enhance the antioxidant activity. To prepare the Makgeolli, SP was added in amounts of 5, 10, 20, and 30% (w/w), and the chemical (pH, total acidity, alcohol), microbiological (lactic acid bacteria, yeast) properties, and antioxidant activities (DPPH, ABTS) were examined during fermentation and storage for 9 days. The pH of SP Makgeolli was 4.00-4.23 at day 1 of fermentation, and then the pH gradually decreased as fermentation progressed, showing the lowest results at day 9 (3.28-3.52). At day 1, the total acidity was significantly increased (P<0.05) as the amount of SP (0-30%; 0.09-0.55%) and the total acidity in SP Makgeolli (1.01-1.20) was also rapidly increased by 5 days of fermentation. Alcohol content was significantly increased (P<0.05) as the amount of SP (0-30%; 4.59-5.77%) increased at day 9. The counts of lactic acid bacteria and yeast in SP Makgeolli were 8.0-8.1 and 7.9-7.8.0 CFU/mL, respectively, which was higher than SP 0% at day 9. DPPH and ABTS radical scavenging activities were significantly increased (P<0.05) as the amount of SP (0-30%; 48.29-78.97% for DPPH, 62.12-86.68% for ABTS) increased at day 9. This study suggests that Makgeolli added with SP could be potentially and commercially developed due to its superior microbiological and chemical properties, including high antioxidant activities.
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KEYWORD
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Makgeolli, Sweet pumpkin, Antioxidants, Alcohol, Quality
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