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Quality Characteristics and Antioxidant Effects during Makgeolli Fermentation by Purple Sweet Potato-rice Nuruk

자색고구마-쌀누룩으로 제조된 막걸리 발효 중 품질 특성과 항산화 효과

  • Cho, Hyeon Kook (Farming Corporation OrumJooga Winery) ;
  • Lee, Ju Young (Farming Corporation OrumJooga Winery) ;
  • Seo, Weon Taek (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Kim, Myung Kyu (Department of Mechanicla Engineering, Gyeonam National University of Science and Technology) ;
  • Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology)
  • 조현국 (영농조합법인 오름주가) ;
  • 이주영 (영농조합법인 오름주가) ;
  • 서원택 (경남과학기술대학교 식품과학부) ;
  • 김명규 (경남기술과학대학교 기계공학과) ;
  • 조계만 (경남과학기술대학교 식품과학부)
  • Received : 2012.04.28
  • Accepted : 2012.08.17
  • Published : 2012.12.31

Abstract

Makgeolli is the oldest Korean traditional wine made from rice, and contains 6-8% alcohol. Also, nuruk is traditionally prepared by exposing moistened ground wheat or rice to the air, and there contained airborne microorganism. In this study, purple sweet potato (PSP) was used as a raw material in the rice nuruk- and makgeolli-making processes. PSP rice nuruk (RN) was made with rice and 0-10% (w/w) PSP, and the characteristics of makgeolli were studied during fermentation. The pH during fermentation decreased from 4.27 (0% PSP-RN), 4.59 (2.5%), 4.50 (5.0%), 4.46 (7.5%), and 4.43 (10.0%) of initial fermentation day to 4.12, 3.82, 3.67, 3.71, and 3.66, respectively, at day 7. The sugar contents increased from $0.4^{\circ}Bx$ of the initial day to $8.0-8.4^{\circ}Bx$, and the levels of alcohol increased to 13.0% (0% PSP-RN), 13.2% (2.5%), 12.8% (5.0, 7.5, and 10.0%) by day 7, respectively. In addition, the contents of soluble anthocyanins and phenolics increased from 0.001-0.121 and 0.2-0.27 g/L on the initial fermentation day to 0.002-0.166 and 1.65-1.87 g/L, corresponding to increases in levels of antioxidant activities of 20-50%, respectively.

Keywords

makgeolli;nuruk;alcohol fermentation;purple sweet potato;antioxidant activity

Acknowledgement

Supported by : 지식경제부

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