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

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Makgeolli added with Carrot Powder

당근 분말을 첨가한 막걸리의 품질 특성

  • 박종현 (세종대학교 조리외식경영학과) ;
  • 이승주 (세종대학교 조리외식경영학과) ;
  • 박종희 (세종대학교 조리외식경영학과)
  • Received : 2017.07.20
  • Accepted : 2017.10.20
  • Published : 2017.10.31
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Abstract

The purpose of this study was to investigate the physicochemical and sensory characteristics and overall preference for makgeolli after conducting fermentation using carrots with various levels of beta carotene and functional materials. The beta - carotene content was highest in 16% carrot powder, and steadily increased as the amount of carrot powder increased. Alcohol content increased with increasing amount of carrot powder. Alcohol content which greatly influences the quality of traditional wine, changes depending on the water soluble solid content and free sugar content during the manufacture of traditional wine. Sensory tests showed that the highest results were in the 12% carrot powder added group. As a result, the content of beta carotene increased with the addition of carrot powder, but the fermentation time was delayed and the sugar content was decreased because of variations in sugar content and color. Therefore, the optimal addition of carrot powder was 12%.

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References

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