Aspergillus awamori 입국으로 제조한 Aronia 막걸리의 발효특성 및 항산화 활성

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 31권 / 1호
ㆍ저자명 : 이경행, 윤지선, 황종현

목차

Abstract
서 론
재료 및 방법
1. 재료
2. 입국 제조
3. 막걸리 담금
4. pH 및 산도 분석
5. 환원당
6. 알코올 농도
7. 색도
8. 총 폴리페놀함량
9. DPPH 라디칼 소거활성
10. 관능평가
11. 통계분석
결과 및 고찰
1. pH 및 산도
2. 환원당
3. 알코올
4. 색도
5. 총 폴리페놀
6. DPPH 라디칼 소거활성
7. 관능검사
요약 및 결론
감사의 글
References

영어 초록

Aronia makgeolli was manufactured using Asp. kawachi (AK) and Asp. awamori (AA) with tannase activity, and physicochemical properties were examined during the fermentation period. The pH was decreased during the fermentation period after the first day, while the acidity increased. Reducing sugars increased highly on the first day of fermentation, and then they gradually decreased as the fermentation period elapsed. On the 7th day of fermentation, it was in the range of 0.38~0.61%. The alcohol content gradually increased during the fermentation period and it ranged from 13.4~14.2 v/v% by the 7th day of fermentation, and the alcohol content of makgeolli added with Aronia was somewhat lower than that of makgeolli prepared without aronia. The L value increased as the fermentation period elapsed, and the L value of makgeolli added with aronia increased rapidly. The a value gradually decreased, while the b value gradually increased as the fermentation period elapsed. The content of total polyphenols increased during the fermentation period of AK makgeolli. However, the AA makgeolli was not significantly increased, as compared to the initial stage of fermentation, and it was lower than that of the AK makgeolli. The radical scavenging activity of the DPPH was higher in the makgeolli added with aronia, and the antioxidant activity of AA makgeolli was higher than that of AK makgeolli. In the sensory evaluation, in the AK makgeolli, the palatability deteriorated due to the bitter taste and the astringent taste derived from the aronia. However, in the AA makgeolli, astringent taste was very weak and the sensory quality was good.

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