|
KMID : 1134820080370050598
|
|
Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 5 p.598 ~ p.604
|
|
|
Manufacture and Physiological Functionality of Korean Traditional Alcoholic Beverage by Using Lily (Lilium lancifolium) Scales
|
|
Lee Ka-Soon
Kim Gwan-Hou
Kim Hyun-Ho
Lee Chan-Gu
Lee Ji-Yong
Lee Hee-Duck
Oh Man-Jin
|
|
|
Abstract
|
|
|
This study was carried out to develop a new traditional alcoholic beverage by using lily scale in order to utilize lily scale as a new matter for nutritious foods. The condition of alcohol fermentation was investigated by the addition of 2.5, 5.0, 7.5, 10.0, 12.5 and 15.0% dried lily scale and 10, 20, 30, 40 and 50% raw lily scale into mash, respectively. The maximum amount of ethanol was produced when 15% dried lily scale and 20% raw lily scale were added to cooked rice at 25oC for 10 days. In overall acceptability of sensory evaluation, the LSD-5 alcoholic beverage (added 5% dried lily scale into mash) and LSR-20 alcoholic beverage (added 20% raw lily scale into mash) showed the best acceptability. Physiological functionalities of LSD-5 and LSR-20 alcoholic beverage were investigated. Electron donating ability by DPPH solution (16.5～23.2%), SOD-like activity (20.4～24.7%), ACE inhibitory activity (66.5～78.2%) and tyrosinase inhibitory activity (57.4～62.6%) of LSD-5 and LSR-20 alcoholic beverage were better than the control (non-added liquor). Moreover, acceptability
and physiological functionalities of LSD-5 alcoholic beverage are better than LSR-20.
|
|
|
KEYWORD
|
|
|
lily (Lilium lancifolium) scale, traditional alcoholic beverage, physiological functionality
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|