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Quality Characteristics of Makgeolli added with Red Bean
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 Title & Authors
Quality Characteristics of Makgeolli added with Red Bean
Ying, Chen; Hwang, Jinah; Chang, Yun Hee;
  PDF(new window)
 Abstract
With the development of economy and culture, Korean traditional rice wine, Makgeolli, has been widely consumed with increasing popularity in Korea, China and other Asian countries. In this study, we examined the quality characteristics of red bean Makgeolli: pH, total acidity, alcohol contents, sugar contents, reducing sugar, color, total flavonoid contents, DPPH, microbial properties, sensory evaluation of Makgeolli added with red bean (0, 5, 10 and 15% by rice weight) during fermentation for 7 days. There were no significant differences between samples in acidity, alcohol contents, reducing sugars and yeat cell counts, but total flavonoid contents increased with increasing ratio of red bean(p<0.05). Makgeolli added with 10% red bean showed the highest antioxidation activity, and was not significantly different with Makgeolli without red bean in flavor, sweetness, sourness, bitterness and overall acceptance in sensory evaluation. Therefore, Makgeolli added with 10% red bean was considered to be the most suitable for the manufacturing.
 Keywords
Makgeolli;red bean;quality characteristics;DPPH;flavonoid;
 Language
Korean
 Cited by
1.
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2.
보리의 품종 및 도정률이 막걸리의 품질 특성에 미치는 영향,박혜영;최인덕;오세관;우관식;윤순덕;김현주;심은영;정석태;

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오미자를 첨가한 막걸리의 품질특성 및 항산화 활성,송영란;임병욱;송근섭;백상호;

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곡류 누룩으로 제조한 탁주, 약주, 증류주의 품질 특성,정재홍;최희숙;이윤희;김재민;이정훈;

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5.
상황버섯국과 생강국으로 제조한 탁주, 약주, 증류주의 품질 특성,이정훈;최희숙;손흥수;이윤희;노정미;김재민;정재홍;

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6.
두류 누룩으로 제조한 탁주, 약주, 증류주의 품질 특성,정재홍;최희숙;이윤희;이건순;김재민;이정훈;

한국조리학회지, 2015. vol.21. 3, pp.232-247
7.
아로니아를 첨가한 막걸리의 발효특성,박미정;김형국;최경근;구본열;이시경;

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8.
보리와 밀 혼합막걸리의 품질특성,신동선;최예지;정석태;심은영;이석기;김현주;우관식;김시주;오세관;박혜영;

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