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KMID : 1024420140180040374
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Food Engineering Progress
2014 Volume.18 No. 4 p.374 ~ p.381
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Stability of Anthocyanin Pigment in Aronia Makgeolli
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Lee Seul-Ae
Kim Gye-Won
Hwang Eun-Sun
Shim Jae-Yong
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Abstract
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This study was conducted to investigate the effects of koji on the stability of anthocyanin pigments in aronia mak-geolli. Adding a 12% amount of aronia was determined due to its feasible alcohol fermentation and color discrim-ination. Redness and total anthocyanin contents of sul-dut decreased with the fermentation period. In the nurukgroup, adjustment of initial pH to 3.0, 3.5, and 4.5 resulted in higher redness and anthocyanin contents than non-pH adjustment at the initial fermentation period, whereas no significant differences in redness and anthocyanin con-tents were found between the two groups at the termination of fermentation. The ipguk group showed higher sta-bility of pigments than the nuruk groups. The residual cyanidin-3-O-arabinoside of the ipkuk group was determinedto be more than three times that of the nuruk groups. Furthermore, cyanidin-3-O-xyloside was only detected in theipkuk group at the termination of fermentation. Therefore, it was thought that ipguk was a more suitable leaveningagent than nuruk for the maintenance of anthocyanin stability on brewing of aronia makgeolli.
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KEYWORD
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aronia, makgeolli, anthocyanin, koji, fermentation
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