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Quality characteristics of non steamed oriental melon Makgeolli by adding sucralose

Sucralose 첨가에 따른 참외 생쌀발효 막걸리의 품질특성

  • Kim, Ok Mi (Food Art School, Taekyeung College) ;
  • Jo, Yong Jun (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Jeong, Yong Jin (Department of Food Science and Technology, Keimyung University)
  • 김옥미 (대경대학교 호텔조리학부) ;
  • 조용준 (경북대학교 식품공학부) ;
  • 정용진 (계명대학교 식품가공학과)
  • Received : 2015.06.02
  • Accepted : 2015.06.18
  • Published : 2015.06.30

Abstract

This study examined the physicochemical quality characteristics of the oriental melon Makgeolli variant by addition of sucralose during its non-steamed fermentation process. The results showed a partial increase in initial sugar content in Makgeolli depending on the level of sucralose addition; and this slight increase in sugar content was exhibited in all intervals into which the sucralose was added during fermentation. The pH of Makgeolli did not exhibit significant changes according to the level of added sucralose until the fourth day of the fermentation process; and the total acidity of Makgeolli did not significantly change in accordance with the varied levels of added sucralose. Reducing sugar rapidly decreased in all intervals of the experiment during the first day of fermentation, and it was then increased slightly staring from the second day of the fermentation. Alcohol content in all experimental intervals was proportionally increased in accordance with the amount of added sucralose during the alcoholic fermentation process. The alcohol content was reached to the final alcohol contents of control (A) 11.27%, 0.001% (w/w) (B) 11.43%, 0.002% (w/w) (C) 11.80%, and 0.003% (w/w) (D) 12.23%. The levels of acetaldehyde, 1-propanol, isobutanol, and isoamyl alcohol in Makgeolli were all proportional to the level of the amount of sucralose added in the fermentation process. The organoleptic characteristics of Makgeolli was accorded with the level of the amount of sucralose. In the sensory evaluation, the experimental interval of 0.003% (w/w) (D) showed the highest scores of 3.30, 2.67, 3.17, and 3.20 in color, odor, taste and overall, respectively.

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