Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Changes in Qaulity Characteristics of Makgeolli during Storage Time

일부 시판 생막걸리 제품의 저장기간에 따른 품질 특성 변화

  • Ji, Yun-Jeong (Department of Food Science and Nutrition, Daejin University) ;
  • Chung, Hai-Jung (Department of Food Science and Nutrition, Daejin University)
  • 지윤정 (대진대학교 식품영양학과) ;
  • 정해정 (대진대학교 식품영양학과)
  • Received : 2012.07.02
  • Accepted : 2012.08.03
  • Published : 2012.08.31
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Abstract

This study was conducted to investigate the physicochemical and sensory changes of 6 kinds of commercial Makgeolli (A, B, C, D, E, and F) during storage at $4{\pm}1^{\circ}C$ for 30 days. The initial pH was 3.50~4.23, but it increased to 3.65~4.37 by the end of the storage period (p<0.05) There were no significant differences in titratable acidity between the beginning and end of the storage period. The reducing sugar content of A and B increased, whereas C, D, E, and F decreased with increasing storage time. A decrease in lightness (L values) was observed in all samples with increasing storage time (p<0.05). The alcohol content increased from beginning values of 5.90~6.10% to ending values of 6.30~7.35% at the end of storage, of which sample B exhibited the highest value. A sensory evaluation test revealed that the overall acceptability of samples A, B, D, and E were still within acceptable limits, but samples C and F showed undesirable changes during 30 days of storage at $4^{\circ}C$.

Keywords

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