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KMID : 1134820130420060975
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 6 p.975 ~ p.982
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Fermentation Characteristics of Makgelli Made with Loquat Fruits (Eriobotrya japonica Lindley)
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Choi Kuy-Won
Lee Jun-Ki
Jo Hyeon-Ju
Lee Kwon-Jai
Yoon Jin-A
An Jeung-Hee
Chung Kang-Hyun
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Abstract
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In this study, we evaluated the physicochemical, microbial, and sensory characteristics of Makgeolli made with loquat fruits during fermentation. The pH values of all samples decreased after 3 days of fermentation, with a final pH ranging from 3.91 to 4.05. Total acidity increased (from 0.71 to 0.76%) from the addition of loquat fruits after 15 days of fermentation. Amino acid content increased (from 0.13 to 0.22%) with fermentation time after 15 days of fermentation. Total sugar and reducing sugar content decreased with fermentation, but was significantly higher with the addition of loquat fruit. The alcohol content of the loquat-added groups was also higher compared to the control group after 15 days of fermentation. The microbial and yeast count of all samples increased to its maximum after 3 days and then decreased after 5 days of fermentation. The sensory score of Makgeolli made with 3% loquat fruit showed higher values than other samples. The results of this study suggest that loquat effectively serves as a natural additive for improving the sensory qualities of Makgeolli and potentially other foods.
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KEYWORD
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Eriobotrya japonica Lindley, Makgeolli, fermentation
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