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

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

Quality Characteristics of Makgeolli Supplemented with Cranberries

크랜베리를 첨가한 막걸리의 품질 특성

  • Lee, Ha-Na (Department of Food and Nutrition, Myong Ji University) ;
  • Lee, Jang-Mi (Department of Food and Nutrition, Myong Ji University) ;
  • Chang, Yun-Hee (Department of Food and Nutrition, Myong Ji University)
  • 이하나 (명지대학교 식품영양학과) ;
  • 이장미 (명지대학교 식품영양학과) ;
  • 장윤희 (명지대학교 식품영양학과)
  • Received : 2012.12.17
  • Accepted : 2013.02.20
  • Published : 2013.03.07
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Abstract

Korean traditional rice wine, Makgeolli, has been widely consumed and increasingly popular in Korea. In this study, we examined Makgeolli supplemented with cranberries (0, 5, 10 and 15% by rice weight) during fermentation for seven days for the various quality characteristics : pH, total acidity, soluble contents, color, reducing sugars, alcohol contents, and DPPH free radical scavenging activities, total flavonoids, microbial properties, and sensory properties. After the pH value decreased from a range of 4.40~5.63 to 3.83~3.94 up to day 3, the pH gradually increased until day 7. As fermentation proceeded, soluble contents and reducing sugar increased in most of the samples, with a temporary reduction after day 2. There were no differences in L and b color values, but the "a" value showed significant differences with the rate of cranberry added. The DPPH free radical scavenging activity and total flavonoid content of cranberry Makgeolli were higher than those of the control. After fermentation for seven days, the alcohol content ranged from 14.57 to 17.40%, while total acidity levels were within the range of 0.50 to 0.54%. Yeast cell counts increased until day 3 and then, gradually deceased. In the sensory evaluation, Makgeolli with 10% cranberry showed the highest overall acceptance.

Keywords

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