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KMID : 1134820080370010076
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 1 p.76 ~ p.82
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Effect of Citrus junos Peel on the Quality and Antioxidant Activity of Traditional Rice Wine, Jinyangju
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JIn Tie-Yan
Wang Myeong-Hyeon
Yin Yu
Eun Jong-Bang
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Abstract
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The quality and antioxidant activity properties of Jinyangju, Korean traditional rice wine made with different additions of Citrus junos peel (0, 10, 20, 30, and 40%) were investigated. The pH and the total sugar content of the Jinyangju decreased, whereas the total acidity and alcohol content increased with greater additions of Citrus junos peel. The color L-value increased and the color a- and b-values decreased with increasing amounts of Citrus junos peel. The DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activity increased with the addition of Citrus junos peel. The highest overall acceptability values in the sensory test for color, flavor, taste, and overall favorite were 4.2, 4.9, 5.6, 5.0, and 3.9, respectively, with the addition of 20% Citrus junos peel.
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KEYWORD
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Citrus junos peel, jinyangju, quality properties, antioxidant active
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