Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A Study on the Development of Vinegar Beverage Using Yacon Roots(Smallanthus sonchifolius) and Analysis of Components Changes During the Fermentation

야콘 뿌리를 이용한 발효 초음료 개발 및 발효 중 성분 변화

  • Lee, Seung-Yeon (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) ;
  • Yoo, Kyung-Mi (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) ;
  • Moon, Bo-Kyung (Department of Food and Nutrition Chung-Ang University) ;
  • Hwang, In-Kyeong (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University)
  • 이승연 (서울대학교 식품영양학과.생활과학연구소) ;
  • 유경미 (서울대학교 식품영양학과.생활과학연구소) ;
  • 문보경 (중앙대학교 식품영양학과) ;
  • 황인경 (서울대학교 식품영양학과.생활과학연구소)
  • Received : 2009.06.22
  • Accepted : 2010.02.10
  • Published : 2010.02.28
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Abstract

The objective of this study was to develop a functional vinegar beverage using yacon roots, and examine the components' changes during fermentation. The alcohol fermentation was conducted by inoculation of Saccharomyces cerevisiae into yacon root juice with sugars. After 10 days of fermentation at $27^{\circ}C$, yacon wine contained 13% alcohol and $7.8^{\circ}Brix$ sugar contents. The yacon wine at 5% alcohol was fermented by Acetobacter aceti(KCTC1010) with 250 rpm agitation rate at $29^{\circ}C$ for 12 days. The acidity of yacon vinegar reached 4.4% after 12 days' fermentation. Statistically (p<0.05), the amount of Acetobacter aceti, pH, alcohol, with total polyphenol content of samples decreased with acidity, whereas individual sugar contents increased. Furthermore organic acids, total sugar, phenolic acids content, total antioxidant capacity, and color were not different among the five samples. The yacon vinegar beverage was prepared with high fructose syrup through the dilution of yacon vinegar. After making the yacon vinegar beverage, the pH, acidity, total sugar, and total microbial content were examined every week over 4 weeks' storage. There were no changes in the samples during that time.

Keywords

References

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