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KMID : 1134820170460050600
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 5 p.600 ~ p.607
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Comparative Study of Total Acidity Content of Makgeolli with Pre-Treatment and Analysis Methods
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Kim Ye-Seul
Shin Kwang-Seup
Lee Jeung-Hee
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Abstract
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The total acidity (TA) of Makgeolli was affected by suspended solids and CO2 produced during the fermentation process. Nine Makgeollis (four sterilized and five unsterilized Makgeollis) were collected in the market, and their TAs were compared before and after filtration and CO2 removal. TAs of sterilized Makgeollis were 0.379∼0.477%, which significantly decreased to 0.167∼0.225% after filtration and 0.132∼0.170% after CO2 removal (P<0.05). TAs of unsterilized Makgeollis were 0.412∼0.467% and decreased to 0.157∼0.365% after filtration and 0.143∼0.280% after CO2 removal (P<0.05). TAs of Makgeollis were compared by three methods using different indicators. The TAs of sterilized and unsterilized Makgeollis were 0.105∼0.123% and 0.105∼0.200%, respectively, by bromthymol blue+neutral red (light green), 0.129∼0.154% and 0.130∼0.255%, respectively, by phenolphthalein (faint pink), and 0.120∼0.146% and 0.130∼0.232%, respectively, by bromthymol (blue). Nowadays, Makgeolli is commercialized with various distinct colors, and thus it is important to select appropriate indicators for proper titration endpoint identification for TA measurement. The compositions of organic acids profiles varied depending on sterilized or unsterilized Makgeollis, in which oxalic acid (0.108∼0.329 mg/mL), malic acid (ND to 0.134 mg/mL), lactic acid (0.127∼0.776 mg/mL), and citric acid (ND to 1.159 mg/mL) were found, and lactic acid was in unsterilized more than sterilized Makgeollis.
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KEYWORD
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indicator, organic acid, decarbonation, Makgeolli, total acidity
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