Quality Characteristics and Antioxidant Activities of Traditional Korean Rice Wine, Makgeolli, Fermented with Etteum Bell Flower Root Variety in Platycodon grandiflorum

Lee, Yeon-Jin (Department of Food Service Industry, Yeungnam University)
Byun, Gwang-In (Department of Food Service Industry, Yeungnam University)
Jin, So-Yeon (Department of Traditional Dietary Life Food, Graduate School of Culture and Arts, Sookmyung Women's University)

published in 2018. 4. 30

Abstracts

This study investigated the quality characteristics and antioxidant activities of Makgeolli (a traditional Korean rice wine) made with Etteum bell flower root (0.5, 1, 1.5, and 2% with steamed rice) during fermentation. The pH values of Makgeolli with Etteum bell flower root powder decreased after 3 days of fermentation and then increased after 5 days of fermentation. Sugar content decreased after 3 days of fermentation. Color evaluation showed the L values of these drinks decreased during fermentation, whereas a and b values both increased. The alcohol content of Makgeolli increased after fermentation, reaching a maximum concentration of 7.90-8.07% by the end of fermentation. Total phenolic compound contents and DPPH radical scavenging activities increased as the ratio of Etteum bell flower root increased. Sensory scores of Makgeolli fermented with 1.5% Etteum bell flower root ware greater than those of Makgeolli prepared by other treatments. Therefore, Makgeolli added with 1.5% Etteum bell flower root added considered to be the most suitable for manufacturing.

Keyword

Makgeolli
Etteum bell flower root
Platycodon grandiflorum
antioxidant activity
quality characteristics

Chemical Compound (All 4)

Gallic acid (C₇H₆O₅)

2-phenyl-1-benzopyrylium | 2-phenylchromenylium | anthocyanidin (C₁₅H₁₁O)

p-hydroxycinnamic acid (p-coumaric acid) (C₉H₈O₃)

L-phenylalanine (C₉H₁₁NO₂)

Analytical Information

Analytical Information of the Articles
IPC	C12G 3/04, C12G 3/00
CPC	C12G 3/04, C12G 3/00
Analytical Keyword	Etteum bell flower root; Platycodon grandiflorum; Makgeolli; fermentation; alcohol; phenolic compound; acidity; polyphenol; DPPH free radical scavenging activity; antioxidant
Herb keywrd	Etteum bell flower root; Platycodon grandiflorum
Etc. keywrd	Makgeolli; fermentation; alcohol; phenolic compound; acidity; polyphenol; DPPH free radical scavenging activity; antioxidant

Published Information

Cover Contents Copyright

Published Information of the Articles
KJTK Publish Information	Volume 12. 2018. 12. 31
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Korean Journal of Food Culture (한국식생활문화학회지)