한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

더덕을 첨가하여 제조한 약주의 이화학적, 관능적 및 항산화 특성 변화

Changes of Physicochemical, Sensory and Antioxidant Activity Characteristics in Rice Wine, Yakju Added with Different Ratios of Codonopsis lanceolata

  • 김철암 (강원대학교 생명공학부) ;
  • 이완규 (강원도 횡성군 농업기술센터) ;
  • 이인숙 (강원도 횡성군 농업기술센터) ;
  • 왕명현 (강원대학교 생명공학부)
  • Jin, Tie-Yan (School of Biotechnology, Kangwon National University) ;
  • Lee, Wan-Gyu (Heong Seong-Gun Agricultural Technology and Extension Center) ;
  • Lee, In-Sook (Heong Seong-Gun Agricultural Technology and Extension Center) ;
  • Wang, Myeong-Hyeon (School of Biotechnology, Kangwon National University)
  • 발행 : 2008.04.30
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초록

쌀에 더덕을 각각 0, 10, 20, 30% 첨가하여 제조한 더덕 약주의 이화학적, 관능적 및 항산화 특성의 변화를 조사하였다. 더덕첨가량의 증가에 따라 pH는 감소되었고 총산의 함량은 증가된 것으로 나타났다. 총당의 함량은 더덕 첨가량의 증가에 따라 증가하였고 알코올 함량은 감소하였다. 색도 중 L값은 더덕 첨가량의 증가에 따른 변화가 없었으나 a와 b값은 증가한 것으로 나타났다. DPPH 자유라디칼 소거 활성은 더덕 첨가 시 증가된 것으로 나타났다. 관능검사 결과 전체적 기호도에서 20% 더덕을 첨가하여 제조한 약주가 제일 우수한 것으로 나타났다. 이화학적,관능적 및 항산화 특성으로 보아 20% 더덕을 첨가하여 약주를 제조하는 것이 적합하다고 생각된다.

The physicochemical, sensory and antioxidant activity characteristics of rice wine, yakju added with different ratios of Codonopsis lanceolata (0, 10, 20, and 30%) were investigated. The pH of the rice wine decreased and the total acidity increased with greater additions of C. lanceolata. Furthermore, the total sugar content increased, while the alcohol content decreased with increasing amounts of C. lanceolata. The color L-value had no change, but the color a- and bvalues increased with increasing amounts of C. lanceolata. The DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activity increased with the addition of C. lanceolata. The highest overall acceptability values in the sensory test for color, flavor, taste, and overall favorite were 5.53, 5.50, 5.63, and 5.65, respectively, with the addition of 20% C. lanceolata.

키워드

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