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KMID : 1134820150440091333
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 9 p.1333 ~ p.1338
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Study on Quality Characteristics of Korean Traditional Kukhwaju by Addition of Dried Chrysanthemum indicum L. Extract into Mash
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Bang Byung-Ho
Paik Jean-Kyung
Choi Jea-Young
Jung Eun-Ja
Rhee Moon-Soo
Yi Dong-Heui
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Abstract
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This study investigated the effects of addition of Chrysanthemum indicum L. extracts on quality characteristics of Kukhwju during fermentation. Fermented liquors without C. indicum L. were used as the control group. For experimental groups, we added 1, 2, 5, and 10% C. indicum L. extracts and brewed according to the addition method written in Yorok. The pH level during fermentation phase, alcohol concentration, level of reducing sugars, and acidity were measured in each of the experimental groups. After fermentation, we measured total contents of phenols, antioxidant effects, free sugars, organic acids, and chromaticity. During fermentation, no significant difference was observed between the C. indicum L. group and control group. Regarding total phenol contents and antioxidant effects, only the 5% and 10% C. indicum L. groups showed higher contents of phenols than the non-addition group. In general, 5% and 10% C. indicum L. addition groups were positively evaluated. In conclusion, Kukhwaju with 10% C. indicum L. extract showed the best antioxidant effects. In the present study, we obtained different characteristics and determined the optimum addition amount of C. indicum L.
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KEYWORD
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Kukhwaju, Chrysanthemum indicum L. extract into the mash, anti-oxidative effect
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