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KMID : 1134820110400050759
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 5 p.759 ~ p.766
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Preparation and Quality Characteristics of Makgeolli Made with Black Garlic Extract and Sulgidduk
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Kim Gyoung-min
Jung Woo-Jae
Shin Jung-Hye
Kang Min-Jung
Sung Nak-Ju
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Abstract
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We conducted this study to develop a high value black garlic Makgeolli that was made of black garlic extract (BGE) and Sulgidduk. We investigated the quality characteristics of Makgeolli made with three different combinations of materials (control, Sulgidduk only; A, Sulgidduk combined with 15% BGE and water; B, Sulgidduk combined with 15% BGE instead of water). The pH of A and B were higher than the control, but the titratable acidity of A and B were lower. The sugar and alcohol contents of A and B increased during fermentation. A similar growth pattern was observed invisible cells, yeast, and lactic acid bacteria in all three Makgeolli. In A and B, the quantity of lactic acid bacteria was relatively higher than the yeast. The L value (lightness) was highest in the control, and the a value (redness) and b value (yellowness) were higher in A and B. The antioxidant properties of the three types of Makgeolli were evaluated using DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2’-azino-bis[3-ethylbenzthiazoline-6-sulfonic acid]) radical scavenging activities. In these assays, B showed significantly higher radical scavenging activities than the other two Makgeolli.
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KEYWORD
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Sulgidduk, Makgeolli, black garlic extracts, antioxidant activity
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