Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Optimization of Maca (Lepidium meyenii) Extraction for Natural Beverage Development using Enzyme Treatment

효소처리에 의한 천연 마카음료 개발을 위한 최적 추출 조건

  • Kim, Jeong-Ah (Department of Food Engineering, Daegu University) ;
  • Im, Moo-Hyeog (Department of Food Engineering, Daegu University)
  • 김정아 (대구대학교 식품공학과) ;
  • 임무혁 (대구대학교 식품공학과)
  • Received : 2018.12.11
  • Accepted : 2019.03.25
  • Published : 2019.06.30
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Abstract

The purpose of this study was to establish the best optimized extraction condition for the optimal development of fresh maca beverage using low temperature extraction and enzyme treatment. Low temperatures were applied to prevent heat-related nutritional loss during the extraction process. Best extraction conditions were investigated based on the ratio of maca to water, the ratio of enzymes, extraction temperature and time, and agitation. The optimal enzyme conditions were also examined after the treatment of cellulase:pectinase mixture to maintain the original color and flavor, as well as to increase the extraction yield. When cellulase:pectinase was 1:1, the extraction rate ranged from 77.84 to 79.29%. In addition, the best extraction rate was found when maca was mixed with twice volume of water and incubated at $45^{\circ}C$ ($84.05{\pm}0.32%$) with 90 rpm ($87.13{\pm}0.46%$) agitation for 3 hours ($84.73{\pm}0.29%$). Furthermore, sensory evaluation showed a high score in flavor, sweetness, and overall acceptability after adding 3% jujube concentrate into a fresh maca beverage.

Keywords

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Sensory evaluation of three concentrates added to maca extract.

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Sensory evaluation according to the concentration of jujube concentrate added to maca extract.

Extraction efficiency rate (%), acidity (pH) and sugar contents (°Brix) of Maca according to different water and Maca ratio

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Hunter's color value of mix ratio of maca and water

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Extraction efficiency rate (%), acidity (%), pH and sugar contents (°Brix) of maca according to enzymes concentration

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Hunter's color value according to the ratio of cellulase and pectinase (1:1)

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Results of extraction efficiency rate (%), acidity (%), pH and sugar contents (°Brix) of maca according to different temperatures, extraction times and shaking speed after enzyme treatment

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Hunter's color value according to temperature, time and agitation rate

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