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KMID : 1011620130290060777
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Korean Journal of Food and Cookey Science
2013 Volume.29 No. 6 p.777 ~ p.784
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Quality Characteristics of Makgeolli added with Red Bean
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진영:Chen Ying
황진아:Hwang Jin-Ah/장윤희:Chang Yun-Hee
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Abstract
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With the development of economy and culture, Korean traditional rice wine, Makgeolli, has been widely consumed with increasing popularity in Korea, China and other Asian countries. In this study, we examined the quality characteristics of red bean Makgeolli: pH, total acidity, alcohol contents, sugar contents, reducing sugar, color, total flavonoid contents, DPPH, microbial properties, sensory evaluation of Makgeolli added with red bean (0, 5, 10 and 15% by rice weight) during fermentation for 7 days. There were no significant differences between samples in acidity, alcohol contents, reducing sugars and yeat cell counts, but total flavonoid contents increased with increasing ratio of red bean(p<0.05). Makgeolli added with 10% red bean showed the highest antioxidation activity, and was not significantly different with Makgeolli without red bean in flavor, sweetness, sourness, bitterness and overall acceptance in sensory evaluation. Therefore, Makgeolli added with 10% red bean was considered to be the most suitable for the manufacturing.
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KEYWORD
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Makgeolli, red bean, quality characteristics, DPPH, flavonoid
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