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Effects of steaming and drying processing on Korean rice wine (Makgeolli) with deodeok (Codonopsis lanceolate)

  • Jeong, Minah (Department of Food and Nutrition, Hanyang University) ;
  • Lee, Kwang Yeon (Department of Food and Nutrition, Hanyang University) ;
  • Lee, Hyeon Gyu (Department of Food and Nutrition, Hanyang University)
  • Received : 2020.10.29
  • Accepted : 2020.12.11
  • Published : 2021.02.28

Abstract

The physicochemical properties of deodeok (Codonopsis lanceolate) was investigated in relation to the different steaming time and cycles of steaming and drying (S/D). Additionally, the quality characteristics of Makgeolli with different amount (0-0.45%) of steaming and drying deodeok (SD) were measured comparison to non-steaming and drying deodeok (NSD). L⁎ values of deodeok tended to decrease as the number of S/D cycles and steaming times increased, while BI showed the opposite trend for L⁎ values. Reducing sugar increased significantly from 1 to 3 S/D cycles and decreased thereafter (p<0.05). Also, processed with steaming for 4 h and 5 S/D cycles had the highest antioxidant properties. Principal component analysis (PCA) revealed that the S/D process notably influenced the properties of deodeok. Quality characteristics of Makgeolli showed that 0.45% SD resulted in higher antioxidant properties than control or NSD.

Keywords

References

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