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KMID : 1134820130420111821
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 11 p.1821 ~ p.1828
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Quality Characteristics of Makgeolli Added with Kiwifruit (Actinidia deliciosa)
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Kim Eun-Kyoung
Chang Yoon-Hyuk
Ko Jae-Youn
Jeong Yoon-Hwa
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Abstract
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This study was conducted to investigate the physicochemical and microbial properties of Makgeolli supplemented with kiwifruit (Actinidia deliciosa). Four hundred grams of kiwifruit were added to 3.1 L of distilled water, followed by 2.0 kg of rice, 40.0 g of Nuruk, and 14.0 g of yeast. The mixed rice solution was then fermented at 28°C for 6 days to prepare the kiwifruit Makgeolli. The pH values of the kiwifruit Makgeolli decreased from 5.31 to 4.37, but the total acidity values increased from 0.05 to 0.34% during fermentation. The total viable cells (3.18×107 and 2.88×107, respectively), lactic acid bacteria (1.51×106 and 1.50×106, respectively), and yeast counts (1.96×107 and 1.90×107, respectively) of the kiwifruit Makgeolli and control were similar throughout the fermentation process. Glucose was the major free sugar in the control and kiwifruit Makgeolli and significantly decreased during fermentation. Succinic acid was the highest organic acid in both the control (24.6 mg/mL) and kiwifruit Makgeolli (26.3 mg/mL). In a volatile compound analysis, 3-methyl-1-butanol, 2-methyl-1-propanol and ethyl acetate were the major volatile compounds in the kiwifruit Makgeolli.
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KEYWORD
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Makgeolli, kiwifruit, acidity, organic acids, volatile compounds
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