홈로그인회원가입사이트맵
설기떡을 이용한 흑마늘 막걸리의 제조와 품질 특성
등록자 연구개발실 등록일
첨부파일
설기떡 첨가 막걸리의 픔질특성.pdf (422.7Kb) (47)

Preparation and Quality Characteristics of Makgeolli Made with Black Garlic Extract and Sulgidduk

 

We conducted this study to develop a high value black garlic Makgeolli that was made of black garlic extract (BGE) and Sulgidduk. We investigated the quality characteristics of Makgeolli made with three different combinations of materials (control, Sulgidduk only; A, Sulgidduk combined with 15% BGE and water; B, Sulgidduk combined with 15% BGE instead of water). The pH of A and B were higher than the control, but the titratable acidity of A and B were lower. The sugar and alcohol contents of A and B increased during fermentation. A similar growth pattern was observed invisible cells, yeast, and lactic acid bacteria in all three Makgeolli. In A and B, the quantity of lactic acid bacteria was relatively higher than the yeast. The L value (lightness) was highest in the control, and the a value (redness) and b value (yellowness) were higher in A and B. The antioxidant properties of the three types of Makgeolli were evaluated using DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2'-azino-bis[3-ethylbenzthiazoline-6-sulfonic acid]) radical scavenging activities. In these assays, B showed significantly higher radical scavenging activities than the other two Makgeolli.


Key words: Sulgidduk, Makgeolli, black garlic extracts, antioxidant activity

댓글 0 | 엮인글 0

Isolation and Characterization of Acetobacter Species from a Traditionally Prepared Vinegar
다음글이 없습니다.





%3Ca+href%3D%22..%2Fnhgarlic%2F%22%3E%3Cspan+class%3D%22Klocation%22%3EHOME%3C%2Fspan%3E%3C%2Fa%3E+%3E+%3Ca+href%3D%22..%2Fnhgarlic%2Fgdata.php%22+class%3D%22Klocation%22%3E%3Cspan+class%3D%22Klocation%22%3E%EB%A7%88%EB%8A%98%EC%A0%84%EB%AC%B8%EC%9E%90%EB%A3%8C%EC%8B%A4%3C%2Fspan%3E%3C%2Fa%3E+%3E+%3Ca+href%3D%22..%2Fnhgarlic%2Fgdata.php%3Fmid%3D19%22%3E%3Cspan+class%3D%22Klocation%22%3E%EC%97%B0%EA%B5%AC%EC%86%8C%EB%85%BC%EB%AC%B8%3C%2Fspan%3E%3C%2Fa%3E