KMID : 1011620170330050495
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Korean Journal of Food and Cookey Science 2017 Volume.33 No. 5 p.495 ~ p.503
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Antioxidant Activities and Quality Characteristic of Yakju Fermented with Hibiscus syriacus Cultivars
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Kim Mi-Jung
Jin So-Yeon
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Abstract
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Purpose: This study investigated the quality characteristics and antioxidant activities of five kinds of Yakju (a traditional Korean alcoholic beverage) made with ¡°Mugunghwa¡± (Hibiscus) cultivars, for the development of Mugunghwa-flavored Yakju.
Methods: To measure quality characteristics and antioxidant effects, the following parameters were examined: pH, sugar content, color value, alcohol content, temperature change, total phenol content, DPPH radical scavenging activity and sensory evaluation.
Results: The pH values of Yakju with added Hibiscus cultivars decreased after 2 days of fermentation and then increased after 4 days of fermentation, with the final pH ranging from 4.10 to 4.42. Sugar content increased rapidly after 2 days of fermentaermentation, whereas a and b values both increased. Alcohol content of Hibiscus-flavored Yakju rapidly increased after 2 days of fermentation, reaching a maximum concentration of 8.9-9.2% by the end of fermentation. Total phenolic compound contents of Yakju flavored with Hibiscus syriacus ¡®Hwanhee¡¯ was the highest, at 44.98 mg GAE/g. DPPH radical scavenging activities of Yakju with H. syriacus ¡®Hwanhee¡¯ and Hibiscus sabdariffa L. were the highest at 95.92% and 96.01%. respectively. In the sensory tests, overall acceptability of Yakju with H. syriacus ¡®Hwanhee¡¯was higher than those of other Hibiscus cultivars.
Conclusion: These results indicate that Yakju with H. syriacus ¡®Hwanhee¡¯ might have valuable functional properties due to its antioxidant effects.
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KEYWORD
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Yakju, Mugunghwa, Hibiscus cultivars, antioxidant activity, quality characteristics
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