Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Quality Characteristics of Makgeolli using Angelica gigas Nakai Water Extracts

당귀 열수 추출물을 이용한 막걸리의 품질 특성

  • Lee, Jang Mi (Department of Food and Nutrition, Myongji University) ;
  • Lee, Ha Na (Department of Food and Nutrition, Myongji University) ;
  • Chang, Yun Hee (Department of Food and Nutrition, Myongji University)
  • 이장미 (명지대학교 식품영양학과) ;
  • 이하나 (명지대학교 식품영양학과) ;
  • 장윤희 (명지대학교 식품영양학과)
  • Received : 2013.01.19
  • Accepted : 2013.06.30
  • Published : 2013.06.30
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Abstract

The aim of this study was to investigate the quality characteristics of makgeolli that was produced by using different percentages (control, 3%, 5%, 7%, 9% by rice weight) of Angelica gigas Nakai water extracts during fermentation at $25^{\circ}C$ for 7 days. Yeast cell count in makgeolli steadily increased and showed the highest value at day 4 of fermentation, since then, the count decreased consistently. The final alcohol contents were higher than 15% in all samples. Soluble contents and antioxidation activity were significantly increased in percentage as Angelica water extracts increased (p<0.05). As the amount of Angelica water extracts increased, total polyphenol contents increased as well. Soluble contents and total polyphenol contents were increased according to the fermentation period. Total acidity increased up to day 3, but slowly decreased afterwards. However, the pH rapidly decreased by day 3, but then increased steadily. Reducing sugar amount was increased sharply by day 2 of fermentation and then, diminished gradually. Hunter's color value was not significantly different among samples however, they were significantly different between day 2 samples of fermentation and day 3 or more samples (p<0.05). In sensory evaluations, the sample produced using 5% Angelica water extracts received the highest score in herbal flavor, herbal taste, sourness, sweetness, and overall acceptance. Makgeolli using Angelica gigas Nakai water extracts showed excellent characteristics in antioxidative activity and higher total polyphenol content. Makgeolli produced using 5% Angelica water extracts received the highest score in sensory evaluation. Therefore, makgeolli produced using 5% Angelica water extracts was considered to be the most suitable for manufacturing makgeolli.

Keywords

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